Tuesdays with Dorie DAC: Breton Buckwheat Butter Cake

I have seen other Breton butter cakes with a jam filling, but this Breton Buckwheat Butter Cake is slim and simple. As Dorie says, it’s kind of like a cakey version of shortbread. Buckwheat flour gives it a hint of earthiness, and I did go ahead and use what I call my “toast butter” (aka salted cultured butter) to make it, so it had a good savoriness, too. I sprinkled on some turbinado sugar before it went into the oven to keep it going too far into savory territory, but then, go figure, I couldn’t resist the urge to also add an extra pinch of flaky salt. This is really good plain, with coffee, or snazzed up with fruit and cream. This week’s bake was suggested by our friend Tricia, whose mom Nana was known for her Breton cake. Nana would have been 95 this month, so I raise my fork to Tricia and Nana! If you don’t have the book Dorie’s Anytime Cakes by Dorie Greenspan, get it and join us as we bake through it every third Tuesday of the month. Don’t forget to check out the rest of the…