Description

This classic French Butter Cake is a rich, moist, and tender dessert perfect for any occasion. With a buttery base enhanced by vanilla and almond extracts, and a delicate sugar topping that caramelizes beautifully during baking, this cake delivers a delightful balance of sweetness and texture. Ideal for afternoon tea or as a simple yet elegant dessert, it yields 16 generous square servings.

Ingredients

Main Ingredients

1 cup sugar
1 cup unsalted butter (melted)
3 large eggs
2½ tsp vanilla extract
1 tsp almond extract (optional)
2 cups cake flour
2 tsp baking powder
1 tsp salt
⅔ cup sour cream

Topping

¼ cup sugar (for topping)

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Instructions

Preheat and Prepare Pan: Preheat your oven to 350ºF (175ºC). Lightly spray an 8 or 9-inch square cake pan with cooking spray to prevent sticking.
Beat Butter and Sugar: In a large mixing bowl, beat together the melted unsalted butter and 1 cup of sugar on medium speed until the mixture is light and fluffy. This helps incorporate air for a tender crumb.
Add Eggs and Extracts: Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and optional almond extract until everything is thoroughly combined.
Combine Dry Ingredients: In a separate small bowl, whisk together the cake flour, baking powder, and salt to evenly distribute the leavening agents and salt.
Mix Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet batter, mixing on low speed until just combined to avoid overmixing and developing gluten.
Fold in Sour Cream: Gently fold the sour cream into the batter using a spatula to maintain the batter’s lightness and moisture.
Prepare for Baking: Spread the batter evenly into the prepared square cake pan. Evenly sprinkle ¼ cup of sugar over the top of the batter to create a sweet, crunchy crust.
Bake the Cake: Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs attached.
Cool and Serve: Remove the cake from the oven and let it cool completely on a wire rack before cutting into 16 squares. Serve and enjoy!

Notes

You can omit almond extract if you prefer a purely vanilla flavor.
Using cake flour contributes to a softer, tender crumb compared to all-purpose flour.
Make sure the butter is fully melted but not hot when mixing with sugar to ensure proper texture.
The sugar sprinkled on top adds a lovely sweet crunch once baked.
Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.