Description
A rich and buttery French Butter Cake with a tender crumb, featuring a moist texture from sour cream and a delightful sugary topping. Perfect for serving with tea or coffee, this classic cake is simple to prepare and sure to impress.
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 and prepare baking dish: Preheat your oven to 350 degrees F and grease a 9×9-inch baking dish thoroughly to prevent sticking.
- Mix sugar and butter: In a large mixing bowl, combine 1 cup granulated sugar and melted butter. Beat for about 1 minute until the mixture is light and airy, which helps create a tender cake texture.
- Add eggs and vanilla: Add the eggs one at a time, mixing well after each addition to ensure they are fully incorporated. Then, add the vanilla extract and blend thoroughly.
- Sift dry ingredients and combine: In a separate small bowl, sift together cake flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, mixing gently until just combined to avoid overworking the batter.
- Fold in sour cream: Gently fold in the sour cream to the batter, which adds moisture and richness, making the cake tender and moist.
- Transfer batter and add topping sugar: Pour the batter into the prepared baking dish, spreading it evenly. Sprinkle the 2 tablespoons of granulated sugar evenly over the top to create a sweet, crunchy crust.
- Bake the cake: Bake in the preheated oven for 35 minutes or until a toothpick inserted into the center comes out clean, indicating the cake is fully baked.
- Cool and serve: Allow the cake to cool completely before slicing to ensure clean cuts and the best texture. Serve and enjoy your rich French Butter Cake.
Notes
- Ensure eggs are at room temperature for better incorporation and a fluffier cake.
- Use cake flour for a finer, softer crumb; all-purpose flour can be substituted but may yield a denser cake.
- Do not overmix batter once dry ingredients are added to keep the cake tender.
- Cooling the cake before slicing prevents it from crumbling.
- Sour cream adds moisture and richness; you can substitute with Greek yogurt if needed.
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 25 g
- Sodium: 220 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 95 mg
