Saturday, May 14, 2022

Maple Gooey Butter Cake

For the base:
1 c. salted butter, melted, plus more for greasing pan
2-3/4 c. all-purpose flour, plus more for dusting pan
1-1/3 c. granulated sugar
2 t. baking powder
1/2 t. table salt
1/3 c. maple syrup, at room temperature
1 large egg, at room temperature
1 t. vanilla extract

For the topping:
8 oz. (1 package) cream cheese, softened
3/4 c. confectioners’ sugar, plus more for sprinkling
2 large eggs, at room temperature
1/2 c. maple syrup, at room temperature
1/4 t. maple extract (optional)

Preheat your oven to 325 degrees and set a rack to the middle position. Grease a 9x13-inch baking dish with a thin layer of butter, then sprinkle with some flour, tilting the dish to coat evenly. Discard excess.

In a large bowl, whisk together the flour, sugar, baking powder, and salt. In a separate medium bowl, whisk together the melted butter, maple syrup, egg, and vanilla. Add butter mixture to dry ingredients and stir with a spatula until evenly combined. Use your hands to press this mixture into an even layer in the bottom of the prepared pan. 

Using a stand or handheld mixture, beat the cream cheese with the confectioners’ sugar and eggs in a large bowl until smooth. Add maple syrup and maple extract (if using). Beat until smooth. 

Pour the topping over the cake base. Bake until the edges are golden brown and the center is puffed but still jiggles slightly when you shake it, 45-55 minutes. Cool to room temperature. Sprinkle with additional confectioners’ sugar just before serving.

Makes 12 servings.

Adapted from Yankee magazine, March/April 2020, p. 60.

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