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Simple butter cake

This cake is a favorite at The Cook's Atelier.  It is simple to prepare and you can use any seasonal fruit.  We've made this cake with strawberries, peaches, blueberries, raspberries  and blackberries in the summer as well as with pears and apples in the fall. It's hard to say which one we like the best.  If by chance you have any left over, it makes a lovely breakfast treat.  On second thought, you'd better make two.  It's a favorite of petit Luc et petite Manon too!


Simple Butter Cake with Seasonal Fruit

Serves 12


115 grams butter, at room temperature

180 grams flour

1 1/2 tablespoons baking powder

1/2 teaspoons salt

150 grams sugar

1 egg

1 teaspoon vanilla extract

120 ml milk

450 grams of seasonal fruit, cleaned and cut

1 teaspoon vanilla sugar


Preheat oven to 350 degrees F.

Butter a 9" cake or tart pan.  Mix the flour, baking powder and salt in a small bowl.  In another large bowl, beat the butter with the sugar.  Add the egg, and vanilla extract and beat until light and creamy.  Gradually add the dry ingredients and milk, a third of each at a time, alternating as you go, and mix until incorporated.  Pour the batter into the pan and arrange the strawberries over the top.  Sprinkle with vanilla sugar.  Bake the tart in the oven for 10 minutes, then lower the temperature to 325 degrees F and continue baking for 40 to 45 minutes.  Serve warm with a dollop of whipped cream.

Cook's note:  If you'd like a little denser cake, use 1 1/2 teaspoons baking powder instead of 1 1/2 tablespoons.   It's great both ways, but we prefer the 1 1/2 tablespoons as it makes  a very light and airy cake.