French Butter Cake Dessert (Print Version)
# Ingredients:
01 -
200 grams granulated sugar
02 -
225 grams unsalted butter, melted
03 -
3 large eggs, at room temperature
04 -
2.5 teaspoons vanilla extract
05 -
250 grams cake flour
06 -
2 teaspoons baking powder
07 -
1 teaspoon fine salt
08 -
160 grams sour cream
09 -
25 grams granulated sugar, for topping
# Instructions:
01 -
Preheat oven to 175°C. Grease a 23x23 cm baking dish thoroughly.
02 -
In a large mixing bowl, beat the granulated sugar and melted butter together for about 1 minute until the mixture is pale and slightly airy.
03 -
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until fully combined.
04 -
In a separate bowl, sift together the cake flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
05 -
Carefully fold the sour cream into the batter, ensuring it is just incorporated without overmixing.
06 -
Pour the batter evenly into the prepared baking dish. Sprinkle the surface with the reserved granulated sugar for a delicate crust.
07 -
Bake for 30 to 35 minutes, or until the top is golden and a toothpick inserted in the centre emerges clean.
08 -
Allow to cool slightly before slicing and serving. Enjoy warm or at room temperature.
# Notes:
01 -
Enhance flavour by folding in fresh berries or a pinch of cinnamon into the batter before baking.
02 -
Dust with powdered sugar or drizzle with a simple glaze for an elegant presentation.
03 -
Once cooled, store covered at room temperature for up to 3 days, or refrigerate for up to 1 week.
04 -
To refresh texture, reheat briefly in a microwave or a low oven before serving.
05 -
For longer storage, wrap slices tightly and freeze for up to 2 months.