French Butter Cake Delight (Print Version)
# Ingredients:
→ Batter
01 -
160 grams sour cream
02 -
5 grams fine salt
03 -
8 grams baking powder
04 -
250 grams cake flour
05 -
12 milliliters vanilla extract
06 -
3 large eggs, at room temp
07 -
200 grams granulated sugar
08 -
200 grams unsalted butter, melted
→ Topping
09 -
25 grams granulated sugar
# Instructions:
01 -
Let things chill out a bit, then cut it up and dig in.
02 -
Let it bake 30 to 35 minutes. When a toothpick poked in the middle comes out clean, you're good.
03 -
Move your batter into the pan evenly, then scatter the sugar on top so it's all over.
04 -
Stir the sour cream in last till the batter looks super smooth and creamy.
05 -
In a new bowl, sift flour, baking powder, and salt together. Slowly mix this into your wet stuff, don’t overdo it.
06 -
Beat in the eggs one at a time so they’re well mixed, then splash in the vanilla extract.
07 -
Whip together the sugar and melted butter until things look pale and fluffy, about one minute.
08 -
Set your oven to 175°C and grease up a 23x23 cm dish real well.
# Notes:
01 -
Throw in some fresh berries or a dash of cinnamon for a flavor boost.
02 -
Powdered sugar or a sweet glaze on top makes it look fancy and taste great.
03 -
It’ll stay good a few days at room temp, or pop it in the fridge for up to a week.
04 -
Warm it up in your oven or microwave to bring back that just-baked vibe.
05 -
Stick leftovers in your freezer for up to 2 months to keep them fresh.