Ridiculously Easy French Butter Cake
This easy French Butter Cake combines the charm of French baking with the ease of American pressure cooking, delivering a moist, buttery, lightly sweet cake with a sugar-crusted top in under an hour.
Equipment
- 1 Mixing bowl Large
Ingredients
Main Ingredients
- 0.5 cup plain yogurt or Greek yogurt
- 1 cup granulated sugar for batter
- 3 eggs large
- 2 teaspoons vanilla extract
- 0.25 teaspoon almond extract
- 1.5 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoon salt
- 0.5 cup neutral flavored oil canola, sunflower, or grapeseed
- 3 tablespoons butter melted for topping
- 0.33 cup granulated sugar for topping
- 1.5 tablespoons water for glaze
- 1 teaspoon vanilla extract for glaze
- 0.125 teaspoon almond extract for glaze
Instructions
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan. Line the bottom with parchment paper so the cake slides right out.
- In a large bowl, whisk together the yogurt, 1 cup granulated sugar, eggs, vanilla, and almond extract until smooth and creamy.
- Add the flour, baking powder, and salt. Stir just until combined. Don’t overmix.
- Slowly pour in the oil while whisking so the batter is smooth and glossy.
- Pour batter into the prepared cake pan and smooth the top with a spatula.
- Sprinkle 1⁄3 cup sugar over the top for crust.
- Set up pressure cooker with water and place pan on trivet. Cook on high for 30 minutes. Use quick release once done.
- While cake cools, make glaze: Combine butter, sugar, water, and extracts in saucepan and heat until melted. Brush glaze over cake.
Notes
Wrap and store leftovers at room temp for 2 days or refrigerate for longer shelf life. Microwave to refresh.