Cinnamon Maple Gooey Butter Cake
There are many great things about visiting Andy’s family, but having a Mother-in-law who likes to cook and bake as much as I do really is the best. Every time we visit I always get a couple amazing blog posts out of it due to her fully stocked kitchen and a large amount of people with a sweet tooth. (It’s way more fun to bake for a crowd vs. just the two of us don’t you think?) Not only that, but they have the most glorious back porch full of light which makes food photography a breeze. Oh to have more than one dinky window with natural light! Anyway back to the subject at hand…
This cake. This gooey, doughy, cinnamon-sugary delight exceeded all my epectiations. Though really, when it’s called gooey butter cake you know its going to be amazing right?
The base is a yeasted dough, which was so interesting in a cake, but added a really wonderful flavor and texture. After proofing, a custard-like dough is spread on top. I made mine with maple syrup and cinnamon which added an amazing touch. The finished product goes something like this: crispy, creme bruleé-esque topping, gooey cinnamon flavored buttery custard, and a soft and tender cake on the bottom. In short- unbeleiveable.
We all agreed this tasted like a cinnamon roll, but with way more of the gooey stuff that everyone pines for. The recipe makes two small cakes and I tried two different versions, one in a round pan sliced into wedges, and another in an 8×8 pan cut into squares. I really like it in wedges- each slice got an equal amount of cake and gooey goodness. Oh man I have been dreaming of this ever since I first tried it! I can’t wait to try other flavor combos. Pumpkin Gooey Butter Cake anyone?
*If you don't have the cup of cake flour, use all purpose, but replace a tablespoon of it with cornstarch and whisk the mixture together. It works great!
Recipe adapted from: Sweet State of Mine
Cinnamon Maple Gooey Butter Cake
For the dough:
For the custard-layer
For the yeasted dough:
For the Custard:
Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g
*If you don't have the cup of cake flour, use all purpose, but replace a tablespoon of it with cornstarch and whisk the mixture together. It works great! Recipe adapted from: Sweet State of Mine
This cake is such a superstar!! Having a mother in law that loves to bake is TOTALLY the best! Love this!
Um, you can bake this for me any day!
This mother-in-law says you can bake here any time and use the back porch all you like
Completely agree that it’s more fun to bake for a crown, normally it’s just us two at home, so stuff just piles up until we find someone to give it away to! This looks so amazing, I adore butter cakes and maple and cinnamon make this perfect for Fall :)
crowd not crown!!
This cake looks amazing!!! Love the cinnamon and maple flavors – so perfect for fall! Pinned!
Incredible cake! Look at that gooey texture and cinnamon custard? My favourite!
This truly looks like something unique! I’ve never tried anything like this and now I seriously can’t wait to give it a go…I have a feeling it will immediately become a favorite around here!
This is AMAZING! I want this in front of me immediately.
Ummm yeah, it is DEFINITELY more fun baking when there are people around to eat it!! Although, if you need any help eating this or any future pumpkin gooey cakes, I am IN.
How did I miss this. OK, making this this week. Stay tuned.
Oh, this looks so good! I love maple flavors!
I’ve never tried a gooey butter cake from scratch before. I’ve always made it with cake mix. I’d love to try this version. It sounds divine.
I’ve made this cake before- and it is AWESOME- but I had a question…. do you think adding apple slices to the bottom of the pan and then pouring the custard on top would make it too watery?
I think it should be OK! I’ve never tried that but Apples in general aren’t too too watery :)
Hello, I would love to try this recipe but I have an aversion to anything that requires yeast. Okay…it’s a fear. For some reason yeast in baking and I don’t get along. This may mean I’m not the real thing (baking wise). Here’s the question. Is there an alternative crust or a quick cure or note of wisdom you can provide as it relates to my aversion-fear?
This looks soooo delicious!! I just have one concern – does the fact that it’s yeasted mean it needs eating on the day of baking? I’m guessing it doesn’t freeze well? I so badly want to give it a try but probably can’t justify eating a whole cake in one day… ;-)
This didn’t even last an hour when I made it, but I don’t see why it would need to be eaten day of! I’m sure if you wrap it well it will last for a few days :)
A colleague of mine at work gifted me with maple syrup he made from a tree in his back yard and I made this cake to share with our office. OMG, this is amazing. I’ve never made nor tried a gooey butter cake before and this is one to knock your socks off. Everyone that tried it could not get enough. Thanks so much for sharing!