French Butter Cake Dessert (Print Version)
# Ingredients:
→ Batter
01 -
200 grams unsalted butter, melted
02 -
200 grams granulated sugar
03 -
3 large eggs, at room temperature
04 -
12 milliliters vanilla extract
05 -
250 grams cake flour
06 -
8 grams baking powder
07 -
5 grams fine salt
08 -
160 grams sour cream
→ Topping
09 -
25 grams granulated sugar
# Instructions:
01 -
Preheat the oven to 175°C and grease a 23x23-centimeter baking dish.
02 -
In a large mixing bowl, whisk together granulated sugar and melted unsalted butter for about 1 minute until the mixture is light and aerated.
03 -
Incorporate eggs one at a time, mixing thoroughly after each addition, then blend in the vanilla extract.
04 -
In a separate bowl, sift together cake flour, baking powder, and salt. Gradually add the dry mixture to the wet ingredients, stirring until just combined.
05 -
Gently fold sour cream into the batter until fully integrated and smooth.
06 -
Pour the batter evenly into the prepared baking dish. Sprinkle the top uniformly with granulated sugar.
07 -
Bake for 30 to 35 minutes, or until a inserted toothpick emerges clean.
08 -
Allow to cool slightly before slicing into portions and serving.
# Notes:
01 -
Enhance flavour by folding fresh berries or a pinch of cinnamon into the batter.
02 -
Dust with powdered sugar or a light glaze for an elegant finish.
03 -
Store in an airtight container at room temperature for up to 3 days or refrigerate for a week.
04 -
To refresh texture, reheat briefly in the microwave or oven.
05 -
Freeze wrapped cake for up to 2 months to preserve freshness.