BRETON BUTTER CAKE
For dessert or breakfast, this supremely simple cake has a crisp, dense texture, similar to shortbread, that pairs perfectly with coffee.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes one 9-inch cake
Number Of Ingredients 8
Steps:
- 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.
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