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
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Preparation
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.