Description
This classic French Butter Cake is a rich, tender dessert with a buttery crumb and a hint of vanilla. Perfectly moist from sour cream and topped with a sweet sugar crust, it is a delightful treat that bakes up beautifully in a simple 9×9-inch dish. Enjoy it for gatherings or as a comforting everyday cake.
Ingredients
Scale
For the Cake Batter
- 1 cup granulated sugar
- 1 cup unsalted butter (2 sticks), melted
- 3 eggs, room temperature
- 2 ½ teaspoons vanilla extract
- 2 cups cake flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- â…” cup sour cream
For the Topping
- 2 tablespoons granulated sugar
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking dish carefully to prevent sticking.
- Mix Sugar and Butter: In a large bowl, combine 1 cup granulated sugar and melted butter. Beat together for about 1 minute until the mixture becomes light and airy, which helps to aerate the batter slightly.
- Add Eggs and Vanilla: Incorporate the eggs one at a time, beating well after each addition to ensure they are fully blended. Then mix in the vanilla extract thoroughly.
- Combine Dry Ingredients: In a separate bowl, sift together the cake flour, baking powder, and salt. This ensures uniform distribution of leavening and salt and prevents lumps.
- Mix Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix to maintain a tender crumb.
- Fold in Sour Cream: Gently fold the sour cream into the batter to add moisture and richness, ensuring an even, smooth texture.
- Prepare to Bake: Pour the finished batter into the greased baking dish. Sprinkle the top evenly with the 2 tablespoons of granulated sugar to create a slightly crunchy topping.
- Bake: Place the baking dish in the preheated oven. Bake for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean, indicating it is fully baked.
- Cool and Serve: Allow the cake to cool slightly in the pan before slicing. Serve warm or at room temperature for best flavor and texture.
Notes
- Use room temperature eggs for better batter incorporation and fluffiness.
- Do not overmix the batter once the dry ingredients are added to avoid a dense cake.
- You can substitute sour cream with Greek yogurt for a slight tang and similar moisture.
- For an extra touch, add a dusting of powdered sugar or fresh berries before serving.
- Store leftovers in an airtight container at room temperature for up to 3 days.
