Gooey Butter Cake
User Reviews
5
Gooey Butter Cake
Description
This Gooey Butter Cake recipe divides into two parts: a buttery, almond-infused bottom crust and a creamy top layer made with cream cheese, eggs, powdered sugar, and vanilla. The crust uses ground blanched almonds added to the flour and sugar mixture, producing a nutty undertone alongside a soft but firm texture. The top is whipped to smoothness and poured over the pressed crust before baking.
After baking for 50 to 60 minutes, the top layer is set but still gooey inside, contrasting with the more structured bottom. Chilling the cake for several hours or briefly freezing it before slicing helps obtain clean portions without losing the cake's moist qualities.
The balance of a buttery nutty crust and rich, sweet cream cheese topping defines this cake. Its structure holds well for serving to several people as a dessert bar or snack. The note points out that chilling aids in neat cutting, which is important given the texture.
Ingredients
For the Bottom Layer:
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup blanched almond ground
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 egg large
- 12 tablespoons butter melted
For the Top Layer:
- 8 ounces cream cheese
- 3 egg large
- 4 cups powdered sugar
- 1 teaspoons vanilla extract
- 1/4 teaspoon almond extract optional
Instructions
- Preheat the oven to 350 degrees F. Line a 9 X 13 inch baking dish with parchment paper and set aside. Place the almonds in a food processor and pulse until finely ground. Add the flour, sugar, baking powder, and salt to the food processor. Pulse to combine. Then add the eggs and butter. Turn the food processor on low and run until the mixture forms soft crumby dough.
- Dump the dough into the prepared pan. Lightly press the dough evenly over the surface of the pan. Don't pack it down too much. Set aside.
- For the top layer, wipe out the food processor bowl and add the cream cheese. Turn on high and whip to soften. Scrape the bowl with a spatula, then add the eggs, vanilla extract, and almond extract. Beat the mixture again until smooth. Add the powdered sugar and beat until smooth. Scrape the bowl again, and mix one more time to make sure there are no clumps.
- Pour the mixture over the bottom layer. Place on the middle rack in the oven and bake for 50-60 minutes. The top should be golden and puffed up in the center when it's done. If the top starts to turn dark before it puffs up, lay a loose piece of foil over the top to stop the browning, and continue baking.
- Allow the gooey butter cake to cool completely at room temperature. Dust with powdered sugar if desired.
Notes
- For cleaner slices, chill the cake in the refrigerator at least 3 hours before cutting.
- If short on time, place the pan in the freezer for 30-45 minutes before cutting to help firm the cake.
Nutrition Information
Show DetailsNutrition Facts
Serving: 40pieces
Amount Per Serving
Calories 172 kcal
% Daily Value*
| Serving | 2squares | |
| Calories | 172kcal | 9% |
| Carbohydrates | 26g | 9% |
| Protein | 2g | 4% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 35mg | 12% |
| Sodium | 85mg | 4% |
| Potassium | 67mg | 1% |
| Fiber | 0g | 0% |
| Sugar | 19g | 38% |
| Vitamin A | 210IU | 4% |
| Calcium | 29mg | 3% |
| Iron | 0.6mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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