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.
Maple Gooey Butter Cake
Photo Credit : Styled and Photographed by Liz NeilyFeaturing 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 servingsFor the base
Ingredients
1 cup salted butter, melted, plus more for greasing pan
2 ¾ cups all-purpose flour, plus more for dusting pan
1 1/3 cup granulated sugar
2 teaspoons baking powder
½ 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:
For the topping
Ingredients
1 package (8 ounces) cream cheese, softened
¾ cup confectioners’ sugar, plus more for sprinkling
2 large eggs, at room temperature
½ cup maple syrup, at room temperature
¼ teaspoon maple extract (optional)
Instructions
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 to 55 minutes. Cool to room temperature. Sprinkle with additional confectioners’ sugar just before serving.
