Straight-Up Yellow Snacking Cake
Cook Time
42 to 50 minutes
Rating
5 out of 5 stars
(3)
Ingredients
12 pieces
- 8 tablespoons [1 stick or 113 g] unsalted butter, melted and cooled
- 1 3/4 cups [350 g] granulated sugar
- 3 large eggs, at room temperature
- 1/2 cup [120 g] buttermilk, at room temperature
- 1/2 cup [120 g] sour cream, at room temperature
- 1/2 cup [50 g] almond flour
- 1/3 cup [75 g] vegetable or canola oil
- 1 tablespoon pure vanilla extract
- 1 teaspoon salt
- 1 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 2 1/4 cups [320 g] all-purpose flour
- Confectioners' sugar, for sifting
How would you rate this recipe?
Preparation
Step 1
Position an oven rack in the middle of the oven and preheat the oven to 350F [180C]. Grease a 10 in [25 cm] or a 9 in [23 cm] square baking pan and line with a parchment sling.
Step 2
In a large bowl, whisk together the melted butter, granulated sugar, eggs, sour cream, buttermilk, almond flour, vegetable oil, vanilla, baking powder, salt, and baking soda. Add the flour and use a spatula to stir it into the batter. Switch back to a whisk and whisk the batter to eliminate any remaining flour lumps, about 10 seconds.
Step 3
Pour the batter into the prepared pan and use an offset spatula to smooth the top. Tap the pan gently on the counter twice to help get rid of any air bubbles.
Step 4
Bake for 42 to 50 minutes, rotating the pan halfway through, until the cake is golden brown and a wooden skewer or toothpick inserted into the center comes out clean.
Step 5
Transfer the pan to a wire rack and let cool for 20 minutes. Use the parchment sling to remove the cake from the pan, move to the wire rack, and then let cool completely. Dust the cake with confectioners' sugar. Cut the cake into squares and serve. The cake can be stored in an airtight container at room temperature for up to 3 days.
Step 6
Save recipe for the next time?
Chef's notes
This cake does include almond flour, and similar to my Blueberry Muffin recipe, I found adding almond flour keeps the crumb tender and light, while also adding rich flavor. Replacing the almond flour with regular flour works, but please note that the cake won’t be quite as tender and light.
I like to bake this cake in a 10 in [25 cm] square pan; I find this size is perfect both height-wise and for cutting into squares. However, this cake will also bake up lovely in a 9 in [23 cm] square pan as well. The pieces will be a little thicker and you will need to add a minute or two to the bake time.
This cake is very rich, and I found it only needed a light dusting of confectioners’ sugar. However, a layer of chocolate ganache poured over the top, or a thin layer of chocolate buttercream would also taste delicious.
