Classic French Butter Cake
Ingredients:
- 1 cup white granulated sugar.
- 1 cup (2 sticks) unsalted butter, melted.
- 3 large eggs, at room temperature
- 2 cups cake flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- ⅔ cup sour cream
- 2 tablespoons granulated sugar (for sprinkling on top)
Directions
- Set your oven to 350°F (175°C). Lightly grease a 9x9-inch square baking pan and set aside.
- In a large mixing bowl, whisk together the melted butter and sugar for about a minute, until the mixture looks pale and slightly fluffy.
- Crack in the eggs one at a time, beating well after each addition. Stir in the vanilla extract until fully incorporated.
- In a separate bowl, sift together the cake flour, baking powder, and salt. Slowly add the dry mixture to the butter mixture, stirring gently until everything is just blended—avoid overmixing.
- Carefully fold the sour cream into the batter until smooth and evenly combined.
- Spread the batter evenly into the prepared pan. Sprinkle the remaining 2 tablespoons of sugar across the surface.
- Allow the cake to cool slightly before cutting into squares and serving..
Notes:
- Even 10 minutes in the fridge tightens the mix and leads to a cleaner rise.
- Ramekins on a sheet pan: Easier to move, keeps base heat consistent.
- Use a thermometer: Want to be precise? Soufflé is perfect at 160°F (71°C) in the center.
- Bake fewer at once: More than 4 soufflés at once can throw off oven temp.
Recipe ; By dahlia gita cindy