Maple Gooey Butter Cake
Featuring a caramelized base layer with a creamy, ooey-gooey top, this sweet Midwestern classic recipe for maple butter cake bars shines during New England maple season.
By Yankee Magazine|Feb 22 2022|
Coffee By Design | Portland, Maine
Photo Credit : Katherine KeenanFeaturing a caramelized base layer with a creamy, ooey-gooey top, this sweet Midwestern classic recipe for maple butter cake bars shines during New England maple season.
Yield:
12 servingsIngredients
1 cup salted butter, melted, plus more for greasing pan
2 3/4 cups all-purpose flour, plus more for dusting pan
1 1/3 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon table salt
1/3 cup maple syrup, at room temperature
1 large egg, at room temperature
1 teaspoon vanilla extract
Instructions
Preheat your oven to 325° and set a rack to the middle position. Grease a 9-by-13-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 medium bowl, whisk together 1 cup 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.
Now, prepare the topping:
Has anyone made this with plant-based butter substitutes? My grandson is allergic to dairy and egg. (I’ve got the egg substitute covered.). Thank you!
Sounds wonderful,just in time for maple season& hitting all the maple festivals& maple shacks.The cookie recipes mentioned sound delicious too!
We are having a sugaring celebration at our daughter’s and future son-in-law’s sugarbush in VT this weekend. I made this cake this morning for dessert. Oh my, the house smelled heavenly! I can’t wait to serve it to all the sugarers in the family!
Made these today and they came out great. Added some orange zest to the bottom recipe, dark rum instead of vanilla and when they were like 9/10 baked, I sprinkled a pecan chocolate chip streusel on top for crunch. These are very rich and I made 2 – 6″ cakes and 2 small loaf pans.