Rich Butter Cake
Rich Butter Cake
Ingredients
Cake
- 1 cup unsalted butter, softened
- 3/4 cup plus 4 tablespoons white sugar, divided
- 1/4 cup firmly packed light brown sugar
- 1 teaspoon salt
- 1/8 teaspoon ground nutmeg
- 3 large eggs, at room temperature
- 1 1/2 teaspoons vanilla extract
- 1/4 teaspoon almond extract
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 2/3 cup full-fat sour cream, at room temperature
- 1/3 cup whole milk, at room temperature
Instructions
- 1
Preheat the oven to 325 degrees F (165 degrees C). Line 9x9-inch square pan with enough parchment paper to have overhang on all sides.
- 2
In a large bowl, beat together butter, 3/4 cup plus 2 tablespoons white sugar, brown sugar, salt, and nutmeg until light and fluffy, 3 to 5 minutes. Add eggs 1 at a time, mixing well after each addition. Beat in vanilla and almond extract.
5 min - 3
Add in 1 cup flour, baking powder, and baking soda, and mix on low speed until just combined. Add sour cream and milk, and mix until just incorporated. Add in remaining 3/4 cup flour and mix until just combined.
- 4
Pour batter into the prepared pan and spread into an even layer. Sprinkle remaining 2 tablespoons white sugar evenly over the top of the batter.
- 5
Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 40 to 50 minutes. Allow cake to cool in the pan for 20 minutes before removing to a wire rack to cool completely.
40 min
Nutrition
Per serving (based on 16 servings)
