Cinnamon Maple Gooey Butter Cake

The recipe Cinnamon Maple Gooey Butter Cake can be made in around 45 minutes. One portion of this dish contains roughly 4g of protein, 6g of fat, and a total of 160 calories. This recipe serves 16 and costs 37 cents per serving. This recipe from The Baker Chick has 841 fans. It works well as a dessert. If you have salt, milk, eggs, and a few other ingredients on hand, you can make it. Overall, this recipe earns a rather bad spoonacular score of 31%. Try Maple Ooey-Gooey Butter Cake, Gooey Cinnamon Roll “Cake”, and Gooey Cinnamon Carrot Poke Cake for similar recipes.

Servings: 16

 

Ingredients:

2 teaspoons active dry yeast

1 cup cake flour*

1 egg

2 eggs, at room temperature

1 3/4 cups all-purpose flour

3 Tablespoons granulated sugar

1/2 teaspoon ground cinnamon plus more for sprinkling

1/4 cup pure maple syrup

1/4 cup whole milk- warmed to about 110F

3/4 teaspoon salt

6 Tablespoons unsalted butter, at room temperature

1 1/2 teaspoons vanilla extract

1/4 cup whole milk, at room temperature

Equipment:

stand mixer

bowl

plastic wrap

frying pan

Cooking instruction summary:

Butter 2 - 8 or 9 inch round cake pans. Set aside.In the bowl of a stand mixer fitted with a paddle attachment, beat the 6 Tablespoons butter, 3 Tablespoons sugar and 3/4 teaspoon salt on medium speed until light and fluffy, about 3 minutes. Add the egg and scrape the bowl down well.Stir together the yeast and flour, and add in three batches alternating with the warm milk- starting and ending with the flour mixture. In between each addition scrape the bowl down, making sure the yeast is well-incorporated into the dough. After the last bit of the flour mixture has been added, mix for another few minutes, or until dough is smooth and elastic.Divide the dough in two and spread each portion into the bottom of the prepared pans one at a time. Use your fingers to press and stretch the dough into the bottom of each pan. Cover loosely with plastic wrap and let proof for 2 hours. (Dough will be puffy but not doubled like normal yeast dough.)When the dough is almost done proofing, cream together the 3/4 cup of butter, 1 1/2 cups sugar, 1/2 teaspoon salt, and maple syrup. Add the vanilla and eggs, (one at a time,) until smooth. Add the milk, cinnamon and flour, and beat on low until smooth and well-combined. Cover the proofed dough with dollops of the custard batter and smooth with the back of a spoon. Sprinkle with cinnamon and bake for 20-25 minutes at 350F or until golden and crisp.When cakes have cooled slightly sprinkle with powdered sugar. Serve warm or room temperature.

 

Step by step:


1. Butter 2 - 8 or 9 inch round cake pans. Set aside.In the bowl of a stand mixer fitted with a paddle attachment, beat the 6 Tablespoons butter, 3 Tablespoons sugar and 3/4 teaspoon salt on medium speed until light and fluffy, about 3 minutes.

2. Add the egg and scrape the bowl down well.Stir together the yeast and flour, and add in three batches alternating with the warm milk- starting and ending with the flour mixture. In between each addition scrape the bowl down, making sure the yeast is well-incorporated into the dough. After the last bit of the flour mixture has been added, mix for another few minutes, or until dough is smooth and elastic.Divide the dough in two and spread each portion into the bottom of the prepared pans one at a time. Use your fingers to press and stretch the dough into the bottom of each pan. Cover loosely with plastic wrap and let proof for 2 hours. (Dough will be puffy but not doubled like normal yeast dough.)When the dough is almost done proofing, cream together the 3/4 cup of butter, 1 1/2 cups sugar, 1/2 teaspoon salt, and maple syrup.

3. Add the vanilla and eggs, (one at a time,) until smooth.

4. Add the milk, cinnamon and flour, and beat on low until smooth and well-combined. Cover the proofed dough with dollops of the custard batter and smooth with the back of a spoon. Sprinkle with cinnamon and bake for 20-25 minutes at 350F or until golden and crisp.When cakes have cooled slightly sprinkle with powdered sugar.

5. Serve warm or room temperature.


Nutrition Information:

Quickview
160k Calories
4g Protein
5g Total Fat
22g Carbs
2% Health Score
Limit These
Calories
160k
8%

Fat
5g
9%

  Saturated Fat
3g
20%

Carbohydrates
22g
8%

  Sugar
5g
6%

Cholesterol
42mg
14%

Sodium
126mg
5%

Get Enough Of These
Protein
4g
9%

Vitamin B1
0.29mg
19%

Folate
67µg
17%

Selenium
10µg
15%

Vitamin B2
0.25mg
15%

Manganese
0.29mg
15%

Vitamin B3
1mg
8%

Phosphorus
55mg
6%

Iron
0.9mg
5%

Vitamin B5
0.46mg
5%

Fiber
0.99g
4%

Vitamin A
188IU
4%

Zinc
0.46mg
3%

Copper
0.05mg
2%

Calcium
24mg
2%

Vitamin B6
0.05mg
2%

Vitamin D
0.34µg
2%

Magnesium
8mg
2%

Potassium
71mg
2%

Vitamin B12
0.12µg
2%

Vitamin E
0.25mg
2%

covered percent of daily need
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