Dutch butter cake

Name: Dutch butter cake
Prep time: 35 min
Cook time: 45 min
Total time: 35 min
Yield: 2
Ingredients: 3/4 c (150g) sugar; 10 oz (283g) butter, softened; 2 c (280g) AP flour; 1/2 tsp fine salt; butter and sugar to prep the pan; 1 egg yolk; 1. Cream the butter and sugar together on medium speed until light and fluffy (roughly 4-5 minutes).; 2. Add the flour and salt and mix just until the dough comes together.; 3. Wrap dough in plastic wrap and refrigerate for 1 hour.; 4. Prep a 9 inch round cake pan by brushing with softened butter, lining the pan with a circle of parchment paper, brushing again with butter, and coating with sugar.; 6. Brush with the egg yolk and refrigerate for another 30 minutes.; 5. Once 1 hour is up, press the dough into the cake pan and smooth the top.; 7. After 30 minutes, brush the top with egg yolk one more time and create a criss-cross pattern across the top with a fork.; 8. Bake at 400F for 20 minutes or until golden brown.