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French Butter Cake Recipe | CookedByMomy taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.1 --raw

Ridiculously Easy French Butter Cake in Your Pressure Cooker

This Ridiculously Easy French Butter Cake blends the charm of classic French grandmothers’ baking with the indulgent moistness of Kentucky Butter Cake—all made effortlessly with your pressure cooker.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Cuisine Mediterranean
Servings 12 servings
Calories 237 kcal

Equipment

  • 1 Mixing bowl Large

Ingredients
  

Main ingredients

  • 0.5 cup Plain yogurt or Greek yogurt
  • 1 cup Granulated sugar
  • 3 Large eggs
  • 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, vegetable, or sunflower
  • 0.33 cup Granulated sugar for topping
  • 3 tablespoons Butter salted
  • 1.5 tablespoons Water
  • 1 teaspoon Vanilla extract for glaze
  • 0.125 teaspoon Almond extract for glaze

Instructions
 

Instructions

  • Preheat the oven to 350˚F (175˚C). Grease an 8-inch round cake pan with baking spray and line bottom with parchment paper.
  • In a large bowl, whisk together yogurt, 1 cup sugar, eggs, 2 teaspoon vanilla extract, and 0.25 teaspoon almond extract until smooth.
  • Add baking powder and salt. Whisk to combine, then add flour and whisk until fully blended.
  • Add oil and stir until the batter is smooth and uniform.
  • Pour batter into the prepared pan and sprinkle remaining 0.33 cup sugar evenly over the top.
  • Bake 30-40 minutes until cake feels springy and toothpick comes out clean.
  • Let cake cool in the pan for 10 minutes, then invert onto a wire rack.
  • To make the glaze: combine remaining sugar, butter, water, 1 teaspoon vanilla and 0.125 teaspoon almond extract in saucepan over medium heat. Stir until melted.
  • Brush about a quarter of glaze on top of cake while still warm.
  • Flip cake onto parchment or foil-lined rack. Brush remaining glaze over top and sides until absorbed.
  • Let cake cool at least 30 minutes before serving. Dust with powdered sugar if desired.

Notes

Glaze will soak in better if applied while cake is warm. Pressure cook option: use properly sized cake pan and natural release method, adjusting time as needed.