Breton Butter Cake


  • 600 grams King Arthur all-purpose gluten-free flour (4 cups) or 4 cups all-purpose flour
  • 30 grams corn starch (1/4 cup)
  • 395 grams sugar (2 cups)
  • 448 grams salted butter, yes salted, soft (4 sticks)
  • 140 grams egg yolk (7 yolks)
  • 22 grams rum (2 tablespoons)
  • 1 egg yolk mixed with one tablespoon of milk


1 _ Heat the oven to 400 degrees F.

2 _ Sift the flour and cornstarch into the bowl of a mixer. Add the sugar and butter. Use a rubber spatula and scrape every bit of butter off the butter wrappers and put it into the bowl too. Then, using the paddle attachment, mix until combined. Add the yolks and rum. Mix till smooth.

3 _ Using one of the butter wrappers grease the inside of a 9 inch ring mold that is 2 inches deep or spring form pan. If you use a spring form pan, dust it with flour after greasing and tilt and shift the pan so you get the sides dusted too. Shake out the excess.

4 _ Using a spatula, scoop the batter into the mold then spread the batter out evenly. You may need to moisten the spatula with a little water to keep the dough from sticking to it.

5 _ Using the tines of a fork make a cross hatch pattern on the surface of the cake. Using a pastry brush gently paint the top of the cake with the yolk and milk wash.

6 _ Bake the cake for 45 minutes. Keep an eye on it and if it starts to brown to quickly reduce the heat. The top should brown and it should be firm to the touch. Remove the cake from the oven and let it cool completely before removing the ring.