French Farmhouse Breakfast Cake
With a delicate texture and a hint of vanilla, this cake is ideal for pairing with a hot cup of coffee or tea. Its nutmeg-spiced, buttery batter bakes into a golden, slightly crumbly cake, making it an unforgettable morning treat.
Equipment
- Electric Mixer
- 9-Inch Round Cake Pan
- Sifter
- Cooling Rack
- Parchment Paper
Ingredients
Instructions
Mixing the Dry Ingredients
- Start by preheating your oven to 350°F (175°C). Butter and flour a 9-inch round cake pan and line the bottom with parchment paper. Make sure to butter and flour the parchment paper as well, so the cake comes out easily once baked.
- Next, sift together the dry ingredients: 1 ½ cups of all-purpose flour, 2 teaspoons of baking powder, ½ teaspoon of ground nutmeg, and ¼ teaspoon of salt. Sifting ensures there are no lumps and that the dry ingredients are well-mixed. Set these aside for the next steps.
Creaming the Butter and Sugar
- In a large bowl, use an electric mixer to cream the 14 tablespoons of salted butter and ⅔ cup of granulated sugar. Beat them together until the mixture is pale yellow and fluffy. This step is crucial as it incorporates air into the batter, giving your cake a light texture.
- Once the butter and sugar are creamed, add 1 teaspoon of vanilla extract and mix it in. The vanilla will add a warm, aromatic flavor that complements the nutmeg beautifully.
Adding the Eggs
- Next, add the 3 large eggs, one at a time, to the creamed butter and sugar mixture. Beat well after each addition to fully incorporate the eggs into the batter. This will help achieve a smooth and uniform texture.
Baking and Cooling the Cake
- Carefully transfer the thick batter into the prepared 9-inch round cake pan. Use a spatula to spread the batter evenly and smooth the top. Once the batter is evenly distributed, gently tap the cake pan on the counter a couple of times to release any trapped air bubbles. This will help the cake rise evenly.
- Place the pan in the preheated 350°F (175°C) oven and bake for 25 to 30 minutes, or until the cake is golden and a toothpick inserted into the center comes out clean. The cake should have a slight bounce when touched, and its top should be lightly browned. Keep an eye on it as it bakes, as oven temperatures can vary.
- Once the cake is done, remove it from the oven and let it cool in the pan for about 10 minutes on a wire rack. After 10 minutes, carefully remove the cake from the pan and transfer it to the cooling rack to cool completely.