French Butter Cake
French butter cake, known as Gâteau Breton or Kouign-Amann depending on the region, is a rich, dense pastry rooted in Brittany’s butter-producing traditions. The recipe features flour, eggs, sugar, and generous amounts of salted butter, reflecting the region’s agricultural abundance and preference for deeply caramelized, buttery desserts.
The technique involves creaming butter and sugar, then incorporating eggs and flour to form a thick, smooth batter. Some versions use laminated dough, folding butter repeatedly for flaky layers. Baked slowly until golden, the cake develops a crisp exterior and tender crumb, emblematic of France’s artisanal pastry heritage.
Prep Time: 15 min
Cook Time: 45 min
Total Time: 1 hour
Yield: 8 servings
Ingredients
- 1 c. (2 sticks) unsalted butter
- 1¼ c. + 2 Tbsp. sugar, divided
- 4 large eggs, room temperature
- 2½ tsp. vanilla extract
- 1¼ c. cake flour
- 1½ tsp. baking powder
- ½ tsp. salt
- ½ c sour cream, room temperature
- 2 Tbsp. whole milk
- 1 tsp. powdered sugar
Instructions
- 1.Preheat oven to 350°F.
- 2.Grease cake pan lightly with butter.
- 3.Place the butter over medium heat until it begins to foam and turn golden. When small brown bits start to form on the bottom and the butter gives off a nutty aroma, remove the browned butter from the heat and let it cool for 10 minutes.
- 4.In a large bowl, whisk together the browned butter and sugar.
- 5.Add the eggs, one at a time, and whisk together until creamy.
- 6.Add vanilla and mix thoroughly.
- 7.Gently fold in the cake flour, baking powder, and salt.
- 8.Add the sour cream and milk and combine until batter is smooth.
- 9.Pour the batter into the buttered cake pan and sprinkle granulated sugar lightly across the top.
- 10.Bake for 35-45 minutes until top is goldend brown and a toothpick comes out dry.
- 11.Let cake cool and top with powdered sugar for serving.