A rich and moist French Butter Cake boasting a tender crumb and a sweet, crunchy sugar topping. This delightful cake combines simple ingredients like butter, sugar, eggs, and sour cream to create a luxurious dessert perfect for any occasion.
Total Time:50 minutes
Yield:9 servings
Ingredients
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
⅔ cup sour cream
Topping
2 tablespoons granulated sugar
Instructions
Preheat oven and prepare pan: Preheat your oven to 350°F (175°C) and grease a 9x9-inch baking dish thoroughly to prevent sticking.
Cream sugar and butter: In a large bowl, combine 1 cup granulated sugar and the melted butter. Mix for about 1 minute until the mixture is light and airy, helping to incorporate air for a tender texture.
Add eggs and vanilla: Add the eggs one at a time, mixing well after each addition to fully incorporate. Then stir in 2 ½ teaspoons of vanilla extract for flavor.
Sift and combine dry ingredients: In a separate bowl, sift together 2 cups cake flour, 2 teaspoons baking powder, and 1 teaspoon salt. Gradually add the dry mixture to the wet ingredients, mixing until just combined to avoid overworking the batter.
Fold in sour cream: Gently fold in ⅔ cup sour cream to enrich the batter and add moistness without overmixing.
Pour batter and add topping: Transfer the batter into the prepared baking dish, spreading it evenly. Sprinkle 2 tablespoons of granulated sugar evenly over the top for 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 slightly in the pan before slicing. Serve warm or at room temperature for the best texture and flavor.
Notes
Use cake flour for a tender crumb; all-purpose flour can be substituted but may yield a denser texture.
Ensure eggs are room temperature to help them incorporate better and create a smoother batter.
Sour cream adds moisture and tang; you can substitute with Greek yogurt if needed.
Do not overmix the batter after adding flour to keep the cake light and fluffy.
Let the cake cool slightly but enjoy it while still warm for a soft, buttery experience.
