Ridiculously Easy French Butter Cake (Print Version)
# Ingredients:
→ Cake
01 -
½ cup plain yogurt or Greek yogurt
02 -
1 cup granulated sugar
03 -
3 large eggs
04 -
2 teaspoons vanilla extract
05 -
¼ teaspoon almond extract
06 -
1½ cups all-purpose flour
07 -
2 teaspoons baking powder
08 -
½ teaspoon salt
09 -
½ cup neutral flavored oil (e.g., canola, vegetable, sunflower, safflower, avocado, or grapeseed)
→ Glaze
10 -
⅓ cup granulated sugar
11 -
3 tablespoons butter (salted)
12 -
1½ tablespoons water
13 -
1 teaspoon vanilla extract
14 -
⅛ teaspoon almond extract
# Instructions:
01 -
Preheat the oven to 350°F (175°C). Spray an 8-inch round cake pan with baking spray, rub the inside surface with a paper towel to distribute evenly. Line the bottom with parchment paper and spray lightly. Set aside.
02 -
In a large bowl, combine the yogurt, sugar, eggs, vanilla extract, and almond extract. Whisk until well blended.
03 -
Add the baking powder and salt, whisk to combine. Then, add the flour and whisk until the flour is incorporated.
04 -
Add the oil and stir well. Keep stirring until the mixture becomes smooth, even if it separates at first.
05 -
Pour the batter into the prepared pan. Bake for 30-40 minutes, or until the cake feels springy to the touch and a toothpick inserted in the center comes out clean. Do not overbake.
06 -
While the cake cools, combine sugar, butter, water, vanilla extract, and almond extract in a small saucepan. Cook over medium heat, stirring frequently, until the butter melts and the sugar dissolves. Do not bring to a boil.
07 -
Using a pastry brush, gently brush about a quarter of the glaze over the top of the cake. Flip the cake out onto a cooling rack set over parchment paper or foil, so the bottom becomes the top. Brush the remaining glaze over the top and sides of the cake, allowing it to soak in.
08 -
Let the cake cool for at least 30 minutes before serving. Sprinkle with powdered sugar if desired.
# Notes:
01 -
Avoid overbaking to ensure a moist texture.