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

Ridiculously Easy French Butter Cake in Your Pressure Cooker

An ultra-tender, moist French butter cake cooked quickly in a pressure cooker with vanilla-almond flavor and a crunchy sugar crust.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 12 people
Calories 237 kcal

Equipment

  • 1 Mixing bowl Large

Ingredients
  

Main ingredients

  • 0.5 cup plain 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 oil canola, avocado, or sunflower
  • 0.33 cup granulated sugar for glaze
  • 3 tablespoons salted butter for glaze
  • 1.5 tablespoons water for glaze
  • 1 teaspoon vanilla extract for glaze
  • 0.125 teaspoon almond extract for glaze

Instructions
 

Instructions

  • Preheat oven to 350°F. Grease a 9-inch round pan and line with parchment.
  • In a large bowl, whisk yogurt and 1 cup sugar until smooth.
  • Add eggs one at a time, whisking well. Stir in vanilla and almond extracts.
  • Mix flour, baking powder, and salt separately. Fold dry mixture into wet ingredients.
  • Slowly pour in oil and stir until batter is smooth.
  • Pour batter into pan and smooth top. Sprinkle ⅓ cup sugar over top.
  • Bake for 30-35 minutes until golden and a toothpick comes out clean. Cool for 10 minutes.
  • Place cake pan in pressure cooker with 1 cup water. Seal and cook on high pressure for 30 minutes. Quick release when done.
  • For glaze, combine sugar, butter, water, and extracts in saucepan. Heat until sugar dissolves. Brush glaze on slightly cooled cake.

Notes

Let cake cool at least 30 minutes before serving. Sprinkle powdered sugar if desired. Store tightly wrapped or freeze slices for longer storage.