Tuesdays with Dorie DAC: Breton Buckwheat Butter Cake

August 18, 2026 at 9:33 pm | Posted in cakes & tortes, DAC, groups, simple cakes, sweet things, tuesdays with dorie | 5 Comments
Tags: baking, 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 TWD Blogroll and all the other participation deets over on Tuesdays with Dorie!

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Yes I was missing my French butter with salt crystals in it for this one! Yours looks fab!

Comment by Mardi (eat. live. travel. write.)— August 18, 2026 #

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That combination of turbinado and flaky salt is definitely a winner!

Comment by Judy— August 19, 2026 #

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Yours is beautiful Steph! Totally looks like a cake cookie :). I was thinking it would have been too salty adding the salt also to the top but maybe we were missing out haha.. Next time!

Comment by isthisakeeper— August 21, 2026 #

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This cake was good – the salty butteriness of it was just right.

Comment by Cakelaw— August 24, 2026 #

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That looks like a really nice dessert with all those toppings.

Comment by Diane Zwang— August 28, 2026 #

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