butter coffee cake

batter

2 cups all-purpose flour
1 1/4 cups cake flour
1/4 teaspoon baking soda
3/4 teaspoon salt, preferably fine sea salt
1/2 pound (2 sticks) unsalted butter, softened
2 cups superfine sugar
5 large eggs
2 1/2 teaspoons vanilla extract
1 cup sour cream
2 tablespoons milk

finish

confectioners’ sugar, for sifting over the baked cake

procedure

Preheat the oven to 350 degrees F. Film the inside of a 10-inch Bundt pan with nonstick flour-and-oil spray.

For the batter, sift the all-purpose flour, cake flour, baking soda, and salt onto a sheet of waxed paper.

Cream the butter in the large bowl of a freestanding electric mixer on moderate speed for 3 minutes, or until quite creamy. Add the granulated sugar in 3 additions, beating for 1 minute after each portion is added. Beat in the eggs, one at a time, mixing for 30 seconds after each addition to blend. Blend in the vanilla extract. Scrape down the sides of the mixing bowl with a rubber spatula frequently to keep the batter even-textured.

On low speed, alternately add the sifted mixture in 3 additions with the sour cream in 2 additions, beginning and ending with the sifted mixture. Add the milk and beat on low speed until just combined. Scrape down the mixing bowl thoroughly with a rubber spatula after each addition.

Spoon the batter into the prepared baking pan. Smooth the top with a rubber spatula.

Bake the cake in the preheated oven for 55 minutes to 1 hour, or until risen, set, and a wooden pick inserted in the cake withdraws clean. The baked cake will pull away slightly from the sides of the baking pan.

Cool the cake in the pan on a rack for 10 minutes. Invert the cake onto another cooling rack. Lift off the pan. Cool completely. Store in an airtight cake keeper.

For the finish, sift confectioners’ sugar over the top of the cake before slicing and serving.

creates

one 10-inch cake, creating sixteen slices

store

on baking day, or up to two days in advance, stored in an airtight cake keeper

notes

◊ the combination of all-purpose flour and cake flour develops a tender “crumb” and maintains the structure of the batter on baking
◊ buy the thickest sour cream available, stirred well before using