Description
This French Butter Cake is a rich and tender dessert with a buttery texture and a slightly crisp sugar topping. Perfect for any occasion, it features a delicate balance of vanilla flavor and moist crumb, made with simple ingredients like butter, sour cream, and cake flour.
Ingredients
Scale
Main Ingredients
- 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
- ⅔ cup sour cream
- 2 tablespoons granulated sugar, for topping
Instructions
- Preheat Oven: Preheat your oven to 350 degrees F (175 degrees C) and grease a 9×9-inch baking dish thoroughly to prevent sticking.
- Mix Butter and Sugar: In a large mixing bowl, combine 1 cup granulated sugar with the melted unsalted butter. Mix for 1 minute or until the mixture is light and airy, which helps fluff the batter.
- Add Eggs and Vanilla: Add the eggs one at a time to the butter and sugar mixture, beating well after each addition. Then stir in the 2 ½ teaspoons of vanilla extract for flavor.
- Combine Dry Ingredients: In a separate small bowl, sift together 2 cups cake flour, 2 teaspoons baking powder, and 1 teaspoon salt to ensure even distribution and a lighter cake texture.
- Incorporate Dry Ingredients: Slowly add the dry flour mixture to the wet ingredients, stirring just until combined. Avoid overmixing to keep the cake tender.
- Fold in Sour Cream: Gently fold in ⅔ cup sour cream to add moisture and richness to the batter.
- Prepare for Baking: Transfer the batter to the prepared baking dish, smoothing the top evenly. Sprinkle 2 tablespoons of granulated sugar evenly over the batter to create a crisp, sugary topping.
- Bake: Bake in the preheated oven for 35 minutes or until a toothpick inserted in the center comes out clean.
- Cool and Serve: Allow the cake to cool in the pan before slicing into 12-16 servings. Enjoy as is or with your favorite accompaniments.
Notes
- Use room temperature eggs to ensure even mixing and better texture.
- Do not overmix batter after adding flour to prevent a dense cake.
- Sour cream adds moisture and tanginess; you can substitute with Greek yogurt if desired.
- Greasing the baking dish well or using parchment paper will make removal easier.
- Make sure to check doneness with a toothpick at the 35-minute mark; oven temperatures may vary.
Nutrition
- Serving Size: 1 slice (approx. 1/12 of cake)
- Calories: 320 kcal
- Sugar: 25 g
- Sodium: 180 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 0.5 g
- Protein: 4 g
- Cholesterol: 95 mg
