Description
This classic French Butter Cake boasts a tender crumb and rich buttery flavor, enhanced with vanilla and a hint of almond extract. Topped with a sprinkling of sugar that caramelizes during baking, this cake offers a delightful balance of moistness and sweetness. Perfect for afternoon tea or a simple dessert, it’s easy to prepare and yields moist, flavorful squares.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter (melted)
- 3 large eggs
- 2½ tsp vanilla extract
- 1 tsp almond extract (optional)
- â…” cup sour cream
Dry Ingredients
- 1 cup sugar
- 2 cups cake flour
- 2 tsp baking powder
- 1 tsp salt
Topping
- ¼ cup sugar (for topping)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350ºF (175ºC). Lightly spray an 8 or 9-inch square cake pan with cooking spray or grease it to prevent sticking.
- Mix Wet Ingredients: In a large mixing bowl, beat the melted butter and 1 cup of sugar on medium speed until the mixture is light and fluffy, which should take a few minutes. Then add the eggs one at a time, mixing well after each addition. Incorporate the vanilla extract and optional almond extract until evenly combined.
- Combine Dry Ingredients: In a separate small bowl, whisk together the cake flour, baking powder, and salt to ensure even distribution of the leavening agent and salt.
- Make the Batter: Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Avoid overmixing to keep the cake tender. Gently fold in the sour cream to add moisture and richness to the batter.
- Assemble and Add Topping: Spread the batter evenly into the prepared cake pan. Sprinkle ¼ cup of sugar over the top of the batter for a sweet, slightly crunchy topping once baked.
- Bake the Cake: Place the pan in the preheated oven and bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Baking times may vary slightly depending on your oven.
- Cool and Serve: Remove the cake from the oven and let it cool in the pan on a wire rack. Once cooled, cut the cake into 16 squares and serve.
Notes
- For best results, use cake flour to achieve a light and tender crumb.
- The almond extract is optional but adds a lovely depth of flavor.
- Do not overmix the batter once the dry ingredients are added to avoid a tough cake texture.
- The sugar topping caramelizes during baking, adding a slight crunch and sweetness to each bite.
- Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- The recipe can be doubled to make a larger cake or adjusted for different pan sizes with appropriate baking time adjustments.
