Makes One 13 by 9 inch cake
1 1/4 sticks unsalted butter, room temperature plus more for the pan
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup granulated sugar
3 large eggs
1 teaspoon pure vanilla extract
1 1/4 cups sour cream
Crumb Topping (see recipe below)
Confectioners' sugar for dusting (optional)
1) Preheat the oven to 350F. Generously butter 13 by 9 inch baking pan; set aside. Whisk together flour, baking soda, baking powder, and salt in a bowl; set aside.
2) In the bowl of an electric mixer fitted with paddle attachment, beat the butter and sugar until light and fluffy, about 4 minutes, scraping down the sides of the bowl if need. Add the eggs, one at a time, beating until incorporated after each addition. Mix in the vanilla. Add the flour mixture and sour cream; beat until just combined.
3) Spoon the batter into the pan, and smooth with an offset spatula. Sprinkle the topping evenly over the batter. Bake, rotating the pan halfway through, until the cake is golden brown and a cake tester inserted in the center comes out clean, 40 to 50 minutes. Transfer to a wire rack to cool. Before serving, dust with confectioners' sugar, if using.
3 cups all-purpose flour
1 cup packed light brown sugar
1 tablespoon ground cinnamon
1 1/2 teaspoons course salt
3 1/2 sticks unsalted butter, room temperature
Directions: In a medium bowl, whisk to combine the flour, sugar, cinnamon, and salt; cut in the butter using a pastry blender, until large, moist clumps form. (Alternatively mix together in a food processor) Topping can be refrigerated in an airtight container for up to 2 weeks.
The learning issue for this entry is a technique "Cutting in Butter". This is one of the steps of this particular recipe. I remember the first time I saw this instruction in a scone recipe I was thoroughly confused. Questions that I had were: "What is cutting in butter? Do I really need a pastry blender? What is a pastry blender?"