Description
A classic, simple, and buttery Breton Fondant Cake, perfect for any occasion. Easy to make and endlessly adaptable with your favorite flavorings and toppings.
Ingredients
Scale
- 250g (1 cup + 1 tbsp) unsalted butter, softened
- 250g (1 cup + 1 tbsp) caster sugar
- 5 large eggs
- 250g (2 cups) all-purpose flour
- 1 teaspoon baking powder
- Pinch of salt
- Optional: 1 teaspoon vanilla extract or other flavoring (lemon zest, almond extract)
Instructions
- Cream the butter and sugar: In a large bowl, or the bowl of a stand mixer, cream together the softened butter and caster sugar until light and fluffy. This usually takes about 5-7 minutes with an electric mixer. Scrape down the sides of the bowl occasionally.
- Incorporate the eggs: Add the eggs one at a time, beating well after each addition. Make sure each egg is fully incorporated before adding the next. If the mixture starts to look curdled, add a tablespoon of flour from the measured amount to help bring the mixture back together.
- Add the flavoring (optional): If you’re using vanilla extract, lemon zest, or any other flavoring, add it now and mix until just combined.
- Sift the dry ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, and salt.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix! Mix until the flour is just incorporated, and then stop. A few streaks of flour are okay at this point.
- Grease and flour the pan: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan thoroughly with butter or cooking spray. Then, dust the pan with flour, tapping out any excess. Alternatively, you can line the bottom of the pan with parchment paper for extra insurance.
- Pour the batter into the pan: Pour the batter into the prepared baking pan, spreading it evenly with a spatula.
- Bake the cake: Bake in the preheated oven for 30-40 minutes, or until a wooden skewer inserted into the center comes out clean.
- Cool the cake: Once the cake is baked, remove it from the oven and let it cool in the pan for 10-15 minutes.
- Invert the cake: After 10-15 minutes, invert the cake onto a wire rack to cool completely.
- Serve: Dust with powdered sugar, serve with fresh berries, whipped cream, ice cream, chocolate sauce, or a simple glaze.
Notes
- Use room temperature ingredients for best results.
- Don’t overmix the batter.
- Bake in a preheated oven.
- Check for doneness with a wooden skewer.
- Let the cake cool completely before frosting.
- Variations: Add 1/4 cup of cocoa powder for chocolate cake, zest of one lemon for lemon cake, 1/2 teaspoon of almond extract for almond cake, 1/2 teaspoon of cinnamon, nutmeg, or other spices for spiced cake, or chopped fruit for fruit cake.
- Storage: Store at room temperature for up to 3 days or in the refrigerator for up to 5 days. Freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes