Gooey Maple Butter Cake

• servings: 12 servings
• active time: 15 minutes
• total time: 1 hour 5 minutes

Ingredients

2¾ cups (13¾ oz/389 g) all-purpose flour

⅔ cup (5 oz/142 g) granulated sugar

¾ cup (4½ oz/128 g) dark brown sugar

2 teaspoons baking powder

1 teaspoon salt

1 cup (8 oz/225 g) butter, melted

⅓ cup (4 oz/115 g) dark maple syrup

1 large egg, at room temperature

1 teaspoon vanilla extract

1 cup (8 oz/225 g) cream cheese, at room temperature

¾ cup (3 oz/85 g) powdered sugar

2 large eggs, at room temperature

½ cup (5 oz/142 g) dark maple syrup

¼ teaspoon maple extract (or 1 teaspoon vanilla extract)

Directions

Preheat the oven to 325°F (165°C) and butter and line with parchment a 9x13-inch (23x33-cm) baking pan. Butter the parchment, then sprinkle in a little flour and tap out the excess. Set aside.

To Make the Bottom Layer

In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, and salt.

In a medium bowl, whisk together the butter, maple syrup, egg, and vanilla extract.

Combine the wet with the dry ingredients until well incorporated, then spread evenly in the prepared pan.

To Make the Topping

In the bowl of a stand mixer fitted with a paddle attachment, beat the cream cheese on medium speed until smooth and lump free.

Lower the speed to low and mix in the powdered sugar until blended.

Add the eggs one at a time and scraping down the sides after each addition, then add the maple syrup and the maple or vanilla extract.

Pour the top layer over the bottom layer and bake until the edges are set and firm but the center still jiggles when it’s shaken, 45-50 minutes.

Let cool to room temperature (about 2 hours) before cutting into squares and serving.

Store leftovers in an airtight container in the refrigerator for up to 3 days.