Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3 egg yolks
- 1/4 cup whole milk
- 1 teaspoon vanilla extract
Special equipment needed:
- 9-inch cake pan
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C). Grease a 9-inch cake pan and line the bottom with parchment paper.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
3. Add the softened butter and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
4. In a separate bowl, whisk together the egg yolks, milk, and vanilla extract.
5. Add the wet ingredients to the dry ingredients and mix until just combined.
6. Pour the batter into the prepared cake pan and smooth the top with a spatula.
7. Bake for 25-30 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
8. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Time:
Preparation time: 15 minutes
- Cooking time: 25-30 minutes
Temperature:
- Oven temperature: 350°F (175°C)
Serving size:
- 8 servings
Nutritional information:
- Calories: 280
- Fat: 15g
- Carbohydrates: 32g
- Protein: 4g
Substitutions for ingredients:
- You can use salted butter instead of unsalted butter, but reduce the amount of salt in the recipe to 1/8 teaspoon.
- You can use 2% or skim milk instead of whole milk.
Variations:
- Add 1/2 cup of chopped nuts, such as almonds or pecans, to the batter before baking.
- Sprinkle the top of the cake with coarse sugar before baking for a crunchy texture.
Tips and tricks:
- Make sure the butter is softened to room temperature before mixing it with the dry ingredients.
- Use a pastry cutter or your fingers to mix the butter with the dry ingredients until the mixture resembles coarse crumbs.
- Don't overmix the batter once you add the wet ingredients, or the cake will be tough.
Storage instructions:
- Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
- To reheat the cake, place it in a 350°F (175°C) oven for 5-10 minutes, or until warmed through.
Presentation ideas:
- Dust the top of the cake with powdered sugar before serving.
- Serve the cake with whipped cream or ice cream.
Garnishes:
- Fresh berries, such as raspberries or strawberries, make a beautiful garnish for the cake.
Pairings:
- Serve the cake with a cup of coffee or tea.
Suggested side dishes:
- This cake is delicious on its own, but you could also serve it with a side of fresh fruit or a small salad.
Troubleshooting advice:
- If the cake is too dry, try adding an extra tablespoon of milk to the batter.
- If the cake is too moist, reduce the amount of milk in the recipe by a tablespoon.
Food safety advice:
- Make sure to use fresh ingredients and wash your hands before preparing the cake.
Food history:
- Breton Butter Cake, also known as Kouign Amann, is a traditional French pastry from the Brittany region.
Flavor profiles:
- This cake is buttery and slightly sweet, with a tender crumb.
Serving suggestions:
- Serve the cake as a dessert or a sweet breakfast treat.
Related Categories
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Region: French
Taste: Sweet, Buttery, Nutty, Vanilla, Caramelized