Reviews (2)
Add Rating & Review
205 Ratings
5 star values:
28
4 star values:
31
3 star values:
79
2 star values:
54
1 star values:
13
Martha Stewart Member
Rating: 4 stars
12/01/2013
Similar to shortbread the second day. Buttery, tasty and great with coffee.
Martha Stewart Member
Rating: 3 stars
09/29/2013
Sounds like a good basic cake. However, the baking time seems a little long. I like my cakes really moist.
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Gallery
Breton Butter Cake
Credit:
Charles Schiller
Recipe Summary
Yield: Makes one 9-inch cake
Ingredients
Ingredient Checklist
1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
1 cup sugar
1 tablespoon pure vanilla extract
6 large egg yolks
2 3/4 cups all-purpose flour
1/4 teaspoon salt
1 large whole egg, lightly beaten
Strawberry Compote
Gallery
Breton Butter Cake
Credit:
Charles Schiller
Recipe Summary
Yield: Makes one 9-inch cake
Gallery
Breton Butter Cake
Credit:
Charles Schiller
Breton Butter Cake
Credit:
Charles Schiller
Breton Butter Cake
Recipe Summary
Yield: Makes one 9-inch cake
Recipe Summary
Yield: Makes one 9-inch cake
Yield: Makes one 9-inch cake
Makes one 9-inch cake
Ingredients
Ingredients
- 1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
- 1 cup sugar
- 1 tablespoon pure vanilla extract
- 6 large egg yolks
- 2 3/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1 large whole egg, lightly beaten
- Strawberry Compote
Directions
Preheat oven to 350 degrees. Cream butter and sugar in bowl of electric mixer fitted with paddle attachment until light and fluffy. Beat in vanilla and yolks one at a time, beating well after each addition. Add flour and salt; beat just until combined. Do not overmix.
Transfer batter to 9-inch tart pan with removable bottom; with small offset spatula, spread batter and smooth top. (If necessary, chill batter 10 minutes before smoothing.) Place pan in refrigerator 15 minutes.
Remove from refrigerator. Brush top with beaten egg, and mark a criss-cross pattern with a fork. Brush again with egg. Bake until cake is deep golden brown and edges pull away from sides of pan, about 50 minutes.
Transfer to a wire rack to cool slightly. Remove cake from pan, and slice while still warm. Serve with strawberry compote.
Reviews (2)
Add Rating & Review
205 Ratings
5 star values:
28
4 star values:
31
3 star values:
79
2 star values:
54
1 star values:
13
Martha Stewart Member
Rating: 4 stars
12/01/2013
Similar to shortbread the second day. Buttery, tasty and great with coffee.
Martha Stewart Member
Rating: 3 stars
09/29/2013
Sounds like a good basic cake. However, the baking time seems a little long. I like my cakes really moist.
Reviews (2)
Add Rating & Review
205 Ratings
5 star values:
28
4 star values:
31
3 star values:
79
2 star values:
54
1 star values:
13
Add Rating & Review
205 Ratings
5 star values:
28
4 star values:
31
3 star values:
79
2 star values:
54
1 star values:
13
205 Ratings
5 star values:
28
4 star values:
31
3 star values:
79
2 star values:
54
1 star values:
13
205 Ratings
5 star values:
28
4 star values:
31
3 star values:
79
2 star values:
54
1 star values:
13
- 5 star values:
- 28
- 4 star values:
- 31
- 3 star values:
- 79
- 2 star values:
- 54
- 1 star values:
- 13
Martha Stewart Member
Rating: 4 stars
12/01/2013
Similar to shortbread the second day. Buttery, tasty and great with coffee.
Martha Stewart Member
Rating: 3 stars
09/29/2013
Sounds like a good basic cake. However, the baking time seems a little long. I like my cakes really moist.
Martha Stewart Member
Rating: 4 stars
12/01/2013
Similar to shortbread the second day. Buttery, tasty and great with coffee.
Rating: 4 stars
Rating: 3 stars
09/29/2013
Sounds like a good basic cake. However, the baking time seems a little long. I like my cakes really moist.
Rating: 3 stars
All Reviews for Breton Butter Cake
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Breton Butter Cake
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
