French Butter Cake
Because life needs more butter!
After staying in France for a while on a farm, to road tripping the country for a month, it’s safe to say I am in love with French food.
I like going to out-of-the-way places to explore quaint bakeries and find old dishes that are still classics.
The first time I made this, I got hooked. Let’s make it!
Ingredients
1 cup (2 sticks) unsalted butter, softened
4 large eggs, room temperature
1/2 cup heavy cream (milk works too)
2 cups all-purpose flour
1 1/4 cups granulated sugar
1 teaspoon baking powder
1/2 teaspoon salt
2 1/2 tsp vanilla
Powdered sugar for dusting
Instructions
First, heat your oven to 350°F (175°C). Grab a 9-inch pan, I prefer square, grease it well.
In a large bowl, beat softened butter and sugar together with a mixer for 3–5 minutes, until it looks light and fluffy. This is what makes the cake tender.
Add the eggs one at a time, mixing well after each. This keeps everything smooth and stable. If you are feeling lazy, you can mix them all in at once.
Mix in the vanilla extract until it’s blended in.
In another bowl, whisk together the flour, baking powder, and salt.
With the mixer on low, slowly add the dry ingredients to the butter mixture. Mix just until you don’t see flour anymore, don’t overmix!
Pour in the milk or heavy cream and gently stir with a spatula until the batter is smooth.
Pour the batter into your prepared pan and smooth the top, it will be very thick. Bake for 40–50 minutes, until the top is golden and a toothpick poked into the center comes out clean.
Let the cake cool in the pan for 10–15 minutes, then turn it out onto a wire rack to cool completely before slicing. Dust with powdered sugar using a sieve. Enjoy!
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