Gooey butter cake
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Gooey butter cake
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A delicious gooey butter cake recipe.
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Ingredients
For the Bottom Layer:
- 2 1/2 cups flour
- 1 1/2 cups sugar
- 1/2 cup almond flour ground almonds
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 170 gms butter melted (12 tablespoons)
For the Top Layer
- 250 gm 8 ounces cream cheese
- 3 large free-range eggs
- 550 gm 4 cups icing / powdered sugar
- 2 teaspoons vanilla extract
- 1/4 teaspoon almonds extract optional
Instructions
- Preheat the oven to 180C / 350 degrees F. Line a 23 x 32 cm or 9 X 13 inch baking dish with baking paper.
- Add the flour, sugar, almond flour, baking powder, and salt to a food processor and mix briefly to ensure all the dry ingredients are well combined. Add the eggs and butter and mix until you have a soft crumbly like dough.
- Tip this dough into the lined baking pan and spread evenly across the surface. Don't press down to firmly, you just want to lightly cover the surface.
- To make the top layer wipe the same food processor bowl and add the cream cheese, and mix until it has softened. Add the rest of the ingredients and blend until it is well combined, stopping to scrape down the bowl as necessary. You should get to a lump-free and smooth consistency similar to condensed milk.
- Pour the mixture over the bottom layer and place it on the middle rack in the oven and bake for 50-60 minutes. I found, 55 minutes worked well in my oven. At 60 minutes the bottom started to over brown. The top will be golden in colour and have a few cracks on the surface. If necessary cover the tray loosely with a piece of foil from around halfway through the baking time to prevent over-browning (* I generally always do this).
- Allow the gooey butter cake to cool completely before removing it from the tin. To speed up the cooling, pop it in the fridge or freezer for a short while. A firmer cake is easier to slice.
- Add a dusting of powdered sugar for decoration.
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