Equipment Needed
- 9×13 inch baking pan (metal or glass)
- Mixing bowls (medium and large)
- Hand mixer or stand mixer
- Whisk and spatula
- Measuring cups and spoons
- Fork or pastry cutter (for crumb topping)
Step-by-Step Instructions
First, preheat your oven to 350°F (175°C). Grease your 9×13 inch baking pan well, or line it with parchment paper for easier removal. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt for the cake. This aerates the dry ingredients and ensures the leaveners are evenly distributed. In your large mixing bowl, beat the softened butter and granulated sugar together on medium speed for 2-3 minutes until light and fluffy. This step is key for creating a soft cake texture. Then, beat in the eggs one at a time, followed by the vanilla extract. The mixture should be smooth and pale yellow.
Now, we’ll add the dry ingredients and sour cream. With the mixer on low, add about one-third of the flour mixture to the butter mixture, mixing until just combined. Then, mix in half of the sour cream. Repeat with another third of the flour, the rest of the sour cream, and finally the last of the flour. Mix until just combined after each addition. Do not overmix! Overworking the batter at this stage will lead to a tough, dense cake. The batter will be thick and creamy. Spread about two-thirds of this batter evenly into the bottom of your prepared pan. It will be a thin layer; that’s perfect.(See the next page below to continue…)