Learned this recipe from a French neighbor, and we've been making it since!

French Butter Cake, with its rich, buttery flavor and tender crumb, is a delightful treat that brings back memories of Sunday afternoons spent in my grandmother's kitchen. This cake, with its roots in European baking, has found a special place in Midwestern hearts due to its simplicity and comforting taste. It's the kind of cake that makes you want to sit down with a cup of coffee and reminisce about the good old days. The addition of sour cream gives it a moist texture that pairs perfectly with the subtle sweetness of the cake flour. It's a recipe that's been passed down through generations, and one that you'll want to pass on too.

This French Butter Cake is a versatile dessert that pairs beautifully with a dollop of freshly whipped cream or a scoop of vanilla ice cream. For a touch of freshness, serve it alongside a bowl of mixed berries or a simple fruit compote. If you're feeling indulgent, a drizzle of caramel sauce or a dusting of powdered sugar can elevate this humble cake into a show-stopping dessert. It's also lovely with a cup of tea or coffee, making it perfect for an afternoon treat.

Servings: 9

1 cup unsalted butter, softened
1 1/2 cups granulated sugar
3 large eggs
1 teaspoon vanilla extract
2 cups cake flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup sour cream

Preheat your oven to 350°F (175°C) and grease a 9x9 inch baking dish.

In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.

Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.

In a separate bowl, whisk together the cake flour, baking powder, baking soda, and salt.

Gradually add the dry ingredients to the butter mixture, alternating with the sour cream, beginning and ending with the dry ingredients. Mix until just combined.

Pour the batter into the prepared baking dish and smooth the top with a spatula.

Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

For a citrus twist, add the zest of one lemon or orange to the batter. You can also fold in a cup of fresh blueberries or raspberries for a fruity version. If you prefer a nutty flavor, try adding a half cup of chopped pecans or walnuts. For a more decadent cake, drizzle a simple glaze made from powdered sugar and milk over the top once the cake has cooled. Remember, this cake is quite forgiving, so feel free to get creative with your favorite flavors.