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Breton Butter Cake

For dessert or breakfast, this supremely simple cake has a crisp, dense texture, similar to shortbread, that pairs perfectly with coffee.

  • yield: Makes one 9-inch cake
Photography: Charles Schiller

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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

  1. Step 1

    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.

  2. Step 2

    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.

  3. Step 3

    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.



  4. Step 4

    Transfer to a wire rack to cool slightly. Remove cake from pan, and slice while still warm. Serve with strawberry compote.

Source
Martha Stewart Living, May 2002

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Reviews (4)

  • brklyncook 1 Dec, 2013

    Similar to shortbread the second day. Buttery, tasty and great with coffee.

  • tlizzy 6 Oct, 2013

    Great afternoon tea addition!

  • Bertine 29 Sep, 2013

    Sounds like a good basic cake. However, the baking time seems a little long. I like my cakes really moist.

  • BTrixie 18 May, 2011

    Yummy! It's a bit sweet for breakfast.. but great in the afternoon with tea. Good with jam if strawberries are out of season or you're feeling lazy.