Sour Cream Butter Cake

By norsegal8

This moist, tender yellow cake has a light, soft crumb. The sour cream imparts a mellow undertone which blends perfectly with the buttery flavor. This is one of my favorite cakes to make in the summer, and I serve it with creme fraiche and fresh berries, peaches or nectarines.
The ratio of ingredients is similar to Butter Cream Cake except for a decrease in butter which makes the cake lighter and more suitable with fillings and toppings. Baking soda is used to temper the acidity of the sour cream. The combined leavening is higher in this cake to compensate with the lower amount of butter. (Both butter and leavening agents tenderize cake. Butter, however, produces a denser texture while leavening creates a lighter texture.)

Ingredients

• 4 large egg yolks
• 2/3 cup sour cream
• 1 1/2 teaspoons vanilla
• 2 cups sifted cake flour
• 1 cup sugar
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 12 tablespoons unsalted butter, softened

Details

Servings 8

Preparation

Step 1

Preheat the oven to 350 degrees. Grease a 9-inch springform pan, then line the bottom with parchment paper, grease again and flour the pan.

In a medium bowl, lightly combine the yolks, 1/4 of the sour cream and the vanilla.

In a large mixing bowl combine the dry ingredients and mix on low speed for 30 seconds to blend. Add the butter and the remaining sour cream. Mix on low speed until the dry ingredients are moistened. Increase the speed to medium and beat for 1 1/2 minutes to develope the cake's structure. Scrape down the sides of the bowl. Gradually add the egg mixture in 3 additions, beating for 20 seconds after each addition to incorporate the ingredients and strengthen the structure. Scrape down the sides. Scrape the batter into the prepared pan and smooth the surface with a spatula.

Bake for 35 to 45 minutes, or until a wire cake tester inserted in to the center of the cake comes out clean and the cake springs back when pressed lightly in the center. The cake should start to shrink from the sides of the pan only after removal from the oven.

Let the cake cool in the pan on a rack for 10 minutes. It will have a level top. Loosen the sides with a small metal spatula and remove the sides of the pan. Invert onto a lightly greased cake rack and cool completely before wrapping airtight. If you wish to remove the pan bottom, slide a cardboard round at least 9 inches in diameter between the parchment and metal bottom when the cake is completely cool.