– 1 cup all-purpose flour – 1 cup granulated sugar – 1/4 teaspoon salt – 1/2 cup unsalted butter, softened – 1/2 cup sour cream – 2 large eggs – 1 teaspoon vanilla extract
For the Butter Cake Topping: – 1/2 cup unsalted butter, melted – 1 cup granulated sugar – 1 cup all-purpose flour
For Serving (Optional): – Whipped cream – Fresh berries or fruit compote
1. Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or springform pan and line the bottom with parchment paper for easy removal. 2. In a mixing bowl, whisk together the flour, sugar, and salt until well combined.
1. Add the softened butter, sour cream, eggs, and vanilla extract to the dry ingredients. Using an electric mixer or stand mixer, beat the mixture on medium speed until smooth and creamy, about 2-3 minutes. 2. Pour the batter into the prepared cake pan and spread it evenly with a spatula.
1. In a separate bowl, prepare the butter cake topping by mixing together the melted butter, sugar, and flour until it forms a thick, crumbly mixture. 2. Sprinkle the butter cake topping evenly over the batter in the cake pan, covering the entire surface.
1. Place the cake pan in the preheated oven and bake for 40-45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. 2. Remove the cake from the oven and let it cool in the pan for about 10 minutes. 3. Carefully run a knife around the edges of the cake to loosen it from the pan, then remove the cake from the pan and transfer it to a wire rack to cool completely.
1. Once the cake has cooled, slice it into wedges and serve warm or at room temperature. 2. Optionally, serve the Mastro’s Butter Cake with a dollop of whipped cream and fresh berries or fruit compote for an extra special treat. 3. Enjoy the rich, buttery goodness of this decadent dessert, reminiscent of the elegant flavors found at Mastro’s restaurants.
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