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:

Equipment:

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:

covered percent of daily need