Wind down your weekend with a no-fuss dessert
cups cake flour
tsp baking powder
sticks unsalted butter, at room temperature, cut into ½-inch pieces
cup granulated sugar
cup firmly packed light-brown sugar
cup sour cream
SERVINGS: 6 ACTIVE TIME: 10 min TOTAL TIME: 1 hr 10 min DIRECTIONS: 1. Preheat oven to 350°F. Line a 9-inch square pan with parchment; butter sides and bottom of parchment. 2. In a large bowl, sift flour, baking powder, salt, and cinnamon. Set aside. 3. Using a mixer, beat butter and sugars on medium until light and fluffy, 2 minutes. Add eggs, one at a time; beat until just mixed in. Turn mixer to low; add flour in three parts, alternating with sour cream and ending with flour. 4. Pour batter into prepared pan; bake 35–40 minutes, or until a toothpick inserted in center comes out clean. Cool pan on wire rack at least 20 minutes. To remove cake, loosen sides, then turn onto rack. Peel off parchment and flip cake right side up. Let cool completely. Sprinkle with confectioners’ sugar.