French Butter Cake with a Sugary Crust
A simple yet luxurious French Butter Cake featuring a moist, dense crumb enriched with sour cream and a signature crackly sugar crust. This easy one-bowl recipe captures the essence of French patisserie.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 9 servings
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Ingredients
1 cup unsalted butter, melted and slightly cooled
1 cup granulated sugar (divided use: reserve 2 tbsp for topping)
3 large eggs, room temperature
2 1/2 tsp vanilla extract
1/4 tsp almond extract (optional)
2 cups cake flour (sifted)
2 tsp baking powder
1 tsp salt
2/3 cup sour cream, room temperature
Instructions
1. Preheat oven to 350°F (175°C) and grease a 9×9 inch baking pan.
2. Whisk melted butter and sugar (minus 2 tbsp) until pale.
3. Add eggs one at a time, whisking well.
4. Stir in vanilla and almond extracts.
5. In a separate bowl, sift flour, baking powder, and salt.
6. Fold dry ingredients into the butter mixture gently.
7. Fold in sour cream until just combined.
8. Pour batter into pan and smooth the top.
9. Sprinkle reserved 2 tbsp sugar over the batter.
10. Bake 30-40 minutes until golden and a tester comes out clean.
Notes
Ensure eggs and sour cream are at room temperature to prevent the butter from seizing.
Store in an airtight container at room temperature for up to 3 days.
Freezes well for up to 3 months.