Gâteau Breton. a French butter cake from Brittany

This butter cake from Brittany is easy to make with a food processor, an electric mixer, or completely by hand. I’ve written complete directions for all three methods. If using unsalted butter instead of salted, add 1/2 teaspoon salt to the dry ingredients. You’ll need an 8 x 2-inch round metal pan. If you have an 8-inch layer cake pan it will work perfectly. The vanilla in the recipe is my addition.

2 cups all-purpose flour (spooned into a 1-cup dry measure to overflowing and leveled with a straight edge; 9 ounces by weight)

8 ounces (2 sticks) salted or unsalted butter, refrigerator temp or slightly softened, depending on method

1 cup sugar

6 large egg yolks

1 teaspoon pure vanilla extract or ½ teaspoon vanilla paste

Directions at thebakingwizard.com

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