Cinnamon Maple Gooey Butter Cake
Yield: 2-8 or 9 inch cakes
For the dough:
  • 6 Tablespoons unsalted butter, at room temperature
  • 3 Tablespoons granulated sugar
  • ¾ teaspoon salt
  • 1 egg
  • 1¾ cups all-purpose flour
  • 2 teaspoons active dry yeast
  • ¼ cup whole milk- warmed to about 110F
For the custard-layer
  • ¾ cup butter, softened
  • 1½ cups granulated sugar
  • ½ teaspoon salt
  • ¼ cup pure maple syrup
  • 1½ teaspoons vanilla extract
  • 2 eggs, at room temperature
  • ¼ cup whole milk, at room temperature
  • ½ teaspoon ground cinnamon plus more for sprinkling
  • 1 cup cake flour*
  • powdered sugar, for dusting
  1. Butter 2 - 8 or 9 inch round cake pans. Set aside.
For the yeasted dough:
  1. In the bowl of a stand mixer fitted with a paddle attachment, beat the 6 Tablespoons butter, 3 Tablespoons sugar and ¾ teaspoon salt on medium speed until light and fluffy, about 3 minutes.
  2. Add the egg and scrape the bowl down well.
  3. 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.
  4. 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.
  5. Cover loosely with plastic wrap and let proof for 2 hours. (Dough will be puffy but not doubled like normal yeast dough.)
For the Custard:
  1. When the dough is almost done proofing, cream together the ¾ cup of butter, 1½ cups sugar, ½ 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.
  2. 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.
  3. When cakes have cooled slightly sprinkle with powdered sugar. Serve warm or room temperature.
*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
Recipe by The Baker Chick at