Ridiculously Easy French Butter Cake
User Reviews
5
Ridiculously Easy French Butter Cake
Description
This French Butter Cake relies on a batter of yogurt, sugar, eggs, vanilla, and almond extracts, combined with all-purpose flour, baking powder, salt, and neutral-flavored oil to create a moist and tender crumb. The use of yogurt adds moisture and subtle tang, while the oil contributes to softness. It is baked in an 8-inch pan until springy and a tester comes out clean, ensuring a delicate crumb.
The cake is finished with a glaze prepared from sugar, butter, water, and extracts, cooked to a syrupy consistency and poured over the cake while still warm. This glaze imparts additional buttery sweetness and a glossy finish that complements the cake's texture and flavors.
Serving this cake slightly cooled but still moist works well for tea time or casual desserts. Its mild flavor profile makes it a versatile option for pairing with fresh fruit or light spreads.
Using baking spray and parchment paper helps with easy release from the pan. Consistent stirring of the glaze during heating prevents burning. The recipe is adaptable to metric measurements for convenience.
Ingredients
For the cake:
- ½ cup PLAIN yogurt or Greek yogurt
- 1 cup granulated sugar
- 3 egg large
- 2 teaspoons vanilla extract
- ¼ teaspoon almond extract
- 1½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup neutral flavored oil ie canola, vegetable, sunflower, safflower, avocado or grapeseed
For the glaze:
- ⅓ cup granulated sugar
- 3 tablespoons butter (I use salted)
- 1½ tablespoons water
- 1 teaspoon vanilla extract
- ⅛ teaspoon almond extract
Instructions
For the cake:
- Preheat the oven to 350˚F (175˚C). Spray a 8-inch round cake pan with baking spray, rub inside surface of pan with a paper towel to cover evenly with the spray. Line bottom of pan with parchment paper and spray parchment paper lightly. Set aside
- In a large bowl, combine the yogurt, sugar, eggs and the vanilla and almond extracts. Whisk until well blended.
- Add the baking powder and salt. Whisk to combine then add the flour and whisk again just until all of the flour is blended in.
- Add the oil and stir well. Don't worry, at first it will seem to separate but keep stirring till smooth.
- Pour the batter into prepared pan.
- Bake for 30-40 minutes, until the cake feels springy to the touch and a toothpick or cake tester inserted into the center comes out clean. Be careful not to overbake.
- While the cake cools a bit, prepare the glaze.
For the glaze:
- Combine the sugar, butter, water and extracts in a small saucepan. Cook over medium heat stirring frequently until the butter is melted and the sugar has dissolved. Do not bring to a boil.
- Using a pastry brush, slowly brush the glaze all over the top of the cake, using about a quarter of the mixture.
- Flip the cake out onto a cooling rack that has been set on top of a sheet of parchment paper or foil. The bottom of the cake will now be the top.
- Brush the remaining glaze over the top and sides of the cake. Just keep going over the cake till the glaze is gone. Some of it will drip off but most of it will soak in. Allow cake to cool for at least 30 minutes before serving. Sprinkle with powdered sugar if desired before serving.
Notes
- Use baking spray and parchment paper to prevent the cake from sticking to the pan for easy removal.
- The glaze should be stirred frequently when heating to avoid burning and ensure smooth texture.
- Metric measurement conversions are available for accuracy and convenience in preparation.
- Check doneness by testing the cake's springiness and using a toothpick or cake tester to ensure it comes out clean.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 237 kcal
% Daily Value*
| Calories | 237kcal | 12% |
| Carbohydrates | 27g | 9% |
| Protein | 3g | 6% |
| Fat | 13g | 20% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 49mg | 16% |
| Sodium | 142mg | 6% |
| Potassium | 103mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 23g | 46% |
| Vitamin A | 147IU | 3% |
| Calcium | 46mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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