Description
This French Butter Cake offers a moist, tender crumb with a delightful nutty flavor from browned butter and a crisp, caramelized sugar topping. It is a simple yet elegant dessert perfect for any home baker.
Ingredients
- 1 cup (226g) unsalted butter, plus extra for pan
- 1¼ cups (250g) granulated sugar, divided
- 4 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1¼ cups (156g) cake flour
- 1½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup sour cream, room temperature
- 2 tablespoons whole milk
- 2 tablespoons granulated sugar (for topping)
- Powdered sugar for dusting (optional)
- Fresh berries for serving
Instructions
- Preheat your oven to 350°F. Grease a 9-inch round cake pan with butter and dust it with flour.
- Brown the butter by heating it in a small saucepan over medium heat until it foams, turns golden, and develops a nutty aroma. Remove from heat when brown bits appear and it smells toasted. Let it cool for about 10 minutes.
- In a large bowl, whisk together the cooled brown butter and 1 cup of sugar until smooth. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
- Gently fold in cake flour, baking powder, and salt until just combined. Add sour cream and milk, mixing until smooth.
- Pour the batter into the prepared cake pan. Sprinkle the remaining ¼ cup sugar evenly over the top to form a crust.
- Bake for 35–40 minutes, or until golden brown and a toothpick inserted comes out with a few moist crumbs. Cool completely before serving.
Notes
- This cake features a tender, custard-like texture and a golden caramelized crust.
- Serve with a dusting of powdered sugar and fresh berries for the best experience.
- Store the cake at room temperature for up to three days.
- You can freeze individual slices for up to three months.
- Properly browning and cooling the butter is the most important step for success.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French