Description
This classic French Butter Cake is a rich, tender dessert featuring a buttery, moist crumb and a caramelized sugary topping. Perfectly balanced with a hint of vanilla and the tang of sour cream, it makes an elegant yet simple cake ideal for any occasion.
Ingredients
Scale
Dry Ingredients
- 2 cups cake flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 tablespoons granulated sugar (for topping)
Wet Ingredients
- 1 cup granulated sugar
- 1 cup unsalted butter (2 sticks), melted
- 3 eggs, room temperature
- 2 ½ teaspoons vanilla extract
- â…” cup sour cream
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking dish thoroughly to ensure the cake does not stick.
- Cream Butter and Sugar: In a large bowl, whisk together the granulated sugar and melted butter for about one minute until the mixture becomes light and airy, creating a good base for the batter.
- Add Eggs and Vanilla: Add the eggs one at a time to the butter mixture, mixing well after each addition. Then incorporate the vanilla extract, ensuring the mixture is smooth and well combined.
- Combine Dry Ingredients: In a separate bowl, sift together the cake flour, baking powder, and salt to evenly distribute the leavening agents and salt.
- Mix Dry and Wet Ingredients: Gradually add the sifted dry ingredients into the wet ingredients, mixing just until combined to avoid overworking the batter and maintain a tender crumb.
- Fold in Sour Cream: Gently fold in the sour cream into the batter, adding moisture and a subtle tang that enhances the cake’s flavor and texture.
- Prepare for Baking: Pour the batter into the greased baking dish and evenly sprinkle the 2 tablespoons of granulated sugar over the top to create a sweet, crunchy crust during baking.
- Bake the Cake: Place the baking dish in the oven and bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean, indicating the cake is fully cooked.
- Cool and Serve: Allow the cake to cool slightly in the pan before slicing. Serve warm or at room temperature for the best texture and flavor.
Notes
- Ensure eggs are at room temperature for better emulsification and batter consistency.
- Sifting dry ingredients helps prevent lumps and promotes a lighter cake texture.
- Do not overmix after adding flour to avoid a dense cake.
- The topping sugar caramelizes during baking, adding a delightful crunch and sweetness.
- This cake pairs beautifully with fresh berries or a dollop of whipped cream.
