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



Ingredient Checklist


Instructions Checklist
  • 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)

205 Ratings
  • 5 star values: 28
  • 4 star values: 31
  • 3 star values: 79
  • 2 star values: 54
  • 1 star values: 13
Rating: 4 stars
Similar to shortbread the second day. Buttery, tasty and great with coffee.
Rating: 3 stars
Sounds like a good basic cake. However, the baking time seems a little long. I like my cakes really moist.