This foolproof cake is perfect for beginning bakers.

　　

Ingredients

makes one 13-by-9-inch cake

　　1 1/4 sticks (10 tablespoons) unsalted butter, room temperature, plus more for 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 (page 394)

　　Confectioners’ sugar, for dusting (optional)

　　

Step 1

Preheat the oven to 350°F. Generously butter a 13-by-9-inch baking pan; set aside. Whisk together flour, baking soda, baking powder, and salt in a bowl; set aside.

　　

Step 2

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy, about 4 minutes, scraping down the sides of the bowl as needed. 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 just until combined.

　　

Step 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 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.

　　Reprinted with permission from Martha Stewart's Baking Handbook by Martha Stewart. © 2005 Clarkson Potter