Description
Ridiculously Easy French Butter Cake is a delightful combination of tender, moist textures inspired by classic French and American desserts. This cake features a smooth yogurt-infused batter enriched with vanilla and almond extracts, topped with a luscious buttery glaze. Perfect for any occasion, it’s simple to prepare and irresistibly delicious.
Ingredients
Scale
Cake Batter
- ½ cup plain yogurt or Greek yogurt
- 1 cup granulated sugar
- 3 large eggs
- 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 (canola, vegetable, sunflower, safflower, avocado, or grapeseed)
Butter Glaze
- ⅓ cup granulated sugar
- 3 tablespoons salted butter
- 1½ tablespoons water
- 1 teaspoon vanilla extract
- ⅛ teaspoon almond extract
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round or square cake pan to prevent sticking.
- Mix wet ingredients: In a large bowl, whisk together the plain yogurt, granulated sugar, eggs, vanilla extract, and almond extract until smooth and well combined.
- Sift and combine dry ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring gently until you achieve a smooth batter without overmixing.
- Add oil to batter: Pour in the neutral flavored oil and fold it into the batter until fully incorporated, maintaining a light texture.
- Pour batter and bake: Pour the batter into the prepared cake pan, smoothing the top evenly. Place it in the oven and bake for approximately 40 minutes or until a toothpick inserted into the center comes out clean.
- Prepare butter glaze: While the cake bakes, combine the granulated sugar, salted butter, water, vanilla extract, and almond extract in a small saucepan. Heat over medium heat, stirring constantly until the sugar dissolves and the mixture is smooth and glossy. Remove from heat.
- Glaze the cake: Once the cake is done, remove it from the oven and immediately pour the warm butter glaze evenly over the hot cake. Allow the glaze to soak in for a few minutes.
- Cool and serve: Let the cake cool in the pan for at least 20 minutes before slicing. Serve warm or at room temperature for best flavor and texture.
Notes
- This cake is a lovely fusion of a traditional French grandmother’s cake and the American Kentucky Butter Cake.
- The use of yogurt adds moisture and tenderness to the cake, making it soft and rich.
- Use neutral oil to avoid overpowering the delicate flavors of vanilla and almond extracts.
- The butter glaze adds a deeply satisfying sweetness and moist finish, ensuring the cake stays moist for days.
- You can substitute plain yogurt with Greek yogurt for a slightly tangier flavor and denser texture.
- For a nut-free option, omit the almond extract.
Nutrition
- Serving Size: 1 serving
- Calories: 237 kcal
- Sugar: 23 g
- Sodium: 142 mg
- Fat: 13 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 1 g
- Carbohydrates: 27 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 49 mg
