Sour Cream Butter Cake

Ingredients should be at room temperature

Use a 9-inch springform pan: grease it, line bottom with parchment or wax
paper, then grease again and flour it. Preheat oven to 350 F.

In a medium bowl lightly combine the yolks, 1/4 of the sour cream, and the
vanilla.

In a large mixing bowl combine the dry ingredients and mix on low speed for
30 seconds to blend. Add the butter and the remaining sour cream. Mix on
low speed until the dry ingredients are moistened. Increase to medium speed
(high speed if using a hand mixer) and beat for 1 1/2 minutes to aerate and
develop the cake’s structure. Scrape down the sides. Gradually add the egg
mixture in 3 batches, beating for 20 seconds after each addition to
incorporate the ingredients and strengthen the structure. Scrape down the
sides. Scrape the batter into the prepared pan and smooth the surface with
a spatula.

Bake 35 to 45 minutes or until a wire cake tester inserted in the center
comes out clean and the cake springs back when pressed lightly in the
center. The cake should start to shrink from the sides of the pan only
after removal from the oven. Let the cake cool in the pan on a rack for 10
minutes. It will have a level top. Loosen the sides with a small metal
spatula and remove the sides of the pan. Invert onto a lightly greased cake
rack and cool completely before wrapping airtight. If you wish to remove
the pan bottom, slide a cardboard round at least 9 inches in diameter
between the parchment and metal bottom when the cake is completely cool.

Store: Airtight: 2 days room temperature, 5 days refrigerated, 2 months
frozen. Moisture distributes evenly and any pastiness disappears the day
after baking.

Cake may be dusted with powdered sugar; or served with creme fraiche (or
whipped cream) and fresh berries, peaches, or nectarines; or iced.

Recipe is from _The Cake Bible_ by Rose Levy Beranbaum.