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Today I decided to make French Butter Cakes to test out my new Bellemain Madeleine Pan. This pan is awesome!
I baked 12 French Butter Cakes and had no sticking whatsoever with this pan. Granted I did butter and flour the pan before using but nonetheless my French Butter Cakes slid right on out with a touch of my finger.
The pan is made of a heavy duty carbon steel with a nonstick coating. Nothing stuck to my pan but if it did thankfully this pan is dishwasher safe. I am in love with it already.
French Butter Cakes Recipe
Adapted from French Butter Cookies from Joy of Baking
- 2 eggs
- 3/4 teaspoon vanilla extract
- 1/8 tsp. salt
- 1/3 cup white sugar
- 1/2 cup flour
- 1 tbsp. lemon zest
- 1/4 cup butter
Melt the butter and set aside until it reaches room temperature.
Preheat your oven to 375 degrees F. Using a spray butter cooking spray grease your 12 cup madeleine pan and dust with flour.
Using an electric mixer, beat the eggs, vanilla, and salt at high speed until nice and fluffy. While still beating add in the sugar slowly. Continue beating for about 7 minutes.
Slowly fold in the flour a little at a time. Folding after each addition of flour. Around the edge of the batter add in the butter and zest. Quickly fold them into the batter and then spoon into the madeleine pan.
Bake around 14 minutes until golden brown. Sprinkle with white sugar right after removing the French Butter Cakes from the oven. These are great with Fairwinds Coffee or my Caramel Green Tea Hot Latte!
What’s your favorite tea or coffee cookie?
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Krystle Cook – the creator of Home Jobs by MOM – put her psychology degree on a shelf and dived into a pile of diapers and dishes instead. She is a wife and mother to two rambunctious boys, sweating it out in her Texas hometown. She loves cooking, DIY home projects, and family fun activities.