Apple Gooey Butter Cake Food

GOOEY BUTTER APPLE CAKE

Steps:

• Preheat oven to 350 F.
• Set aside an ungreased 9" x 13" pan.
• Peel and slice the apples.
• Then toss them in a bowl with the lemon juice to keep them from turning brown.
• Set aside.
• Blend cake mix, 1 stick melted butter, and 1 egg in large mixing bowl for 2 minutes at low to medium.
• The batter should easily come together into a ball.
• Scrape down the sides of the bowl with a rubber spatula to get as much as possible off the sides.
• Pat the batter evenly in the pan until it is fairly smooth, and bake in the oven for ten minutes to allow the batter to become firmer.
• While the first layer is baking, in the same bowl used for the batter, blend the cream cheese for 30 seconds at low to medium until fluffy.
• Add the last two eggs, vanilla, cinnamon, and the other stick of melted butter.
• Beat on medium for 1 minute.
• Add sugar and beat 1 minute more.
• Add the apple slices to the cream cheese mixture.
• when the first layer has baked for 10 minutes, take it back out and spread the cream cheese mixture over the cake and bake another 35 to 40 minutes or until slightly browned like meringue.
• The cream cheese mixture will not solidify, hence the gooey part, so using a toothpick to check for doneness won't work.
• Let cool 30 minutes.
• Refrigerate leftovers.

APPLE CINNAMON LAYER CAKE WITH GOOEY CARAMEL DRIZZLE

Steps:

• For the apple cinnamon cake: Preheat the oven to 350 degrees F. Spray two 8-inch round cake pans with baking spray or line with parchment.
• Mix the brown sugar and cinnamon together in a bowl. Set aside.
• Beat the butter and granulated sugar together in the bowl of a stand mixer fitted with the paddle attachment until smooth and creamy. Beat in the eggs, 1 at a time, until incorporated.
• Add the vanilla extract and beat until incorporated, then remove the bowl from the mixer.
• Sift the flour and baking powder together in a bowl, then stir into the creamed butter mixture by hand. Mix the milk into the batter until smooth.
• You should have about 6 cups of batter. Pour 1 1/2 cups of the batter (or a quarter of your total batter) into one of the prepared cake pans; add a quarter of the apples and a quarter of the brown sugar mixture, lightly patting the apple mixture into the batter. Gently pour another 1 1/2 cups of the batter over the apple layer; top with another quarter of the apples and brown sugar mixture. Lightly pat the apples into the batter.
• Repeat with the remaining cake pan, batter, apples and brown sugar mixture.
• Bake until a toothpick inserted in the center of the cakes comes out clean, 30 to 40 minutes. Cool the cakes slightly, then invert them onto a rack to cool completely.
• For the cinnamon buttercream: Add the butter, confectioners' sugar, cinnamon, vanilla and 1 tablespoon heavy cream to the bowl of a stand mixer fitted with the paddle attachment. Turn the mixer on slow to incorporate all the ingredients. If the frosting seems too thick, add the remaining tablespoon heavy cream. Turn the mixer on high and beat until the frosting is lighter and fluffier, 1 to 2 minutes. (You want the frosting to be a spreadable consistency.)
• To assemble the cake: place the first layer of cake on a cake stand. Drizzle with up to 3 tablespoons of caramel. Spread the top of the layer with all of the frosting. Place the other cake layer on top and drizzle with up to 3 tablespoons of caramel. Serve immediately.
• The cake keeps, covered in the refrigerator, for up to 3 days.

GOOEY BUTTER CAKE

Steps:

• For the cake, place the milk in a small saucepan over medium heat for about 1 minute, or in the microwave on low power for 45 seconds, and heat until the milk is 100° F. Sprinkle the yeast over the milk, and stir to dissolve. Set aside.
• Place the butter, sugar, and salt in a large bowl, and beat with an electric mixer on medium speed until light and fluffy, 2 to 3 minutes. Add the egg, and beat until incorporated. Stop the mixer, and scrape down the sides of the bowl. Add the flour alternately with the yeast and milk mixture, beginning and ending with the flour. When all the flour has been added, blend on low speed until the dough is smooth and elastic, about 5 minutes.
• Lightly rub butter into the bottom of two 8" square pans. Divide the dough in half, and press one half into the bottom of each pan. Cover each pan loosely with plastic wrap, and place in a warm place to rise until nearly doubled, about 2 hours.
• When the dough has nearly finished rising, make the filling. Place the butter, sugar, salt, and corn syrup in a large mixing bowl, and beat on medium speed until light and fluffy, about 3 minutes. Scrape down the bowl and add the vanilla and 1 egg. Beat on medium speed until combined, then add the second egg. Add the milk and half the flour, beating until combined. Add the rest of the flour, and beat until smooth. Set aside.
• Place a rack in the center of the oven, and preheat the oven to 350°F. Pour the filling over the rising dough, dividing it evenly between the 2 pans, and spread it to the edges. Place the pans in the oven.
• Bake the cakes until the tops are golden brown, 25 to 30 minutes. Remove from the oven, and let the cakes cool for 20 minutes. Dust with confectioners' sugar, slice, and serve warm.

GOOEY APPLE CAKE

Steps:

• Preheat oven to 350°F Coat a 9-inch square pan with cooking spray.
• Cream 5 tablespoons butter and 1 cup sugar. Add egg and beat well. Stir in flour, baking soda, cinnamon, salt, apples and walnuts. Batter will be stiff. Spoon into prepared pan; smooth top. Bake about 35 minutes.
• Combine remaining 3 tablespoons butter, 1⁄2 cup sugar, cornstarch and evaporated milk in a saucepan; bring to a boil over medium heat. Boil 2 minutes, stirring constantly. Remove from heat; stir in lemon juice and vanilla. Pour over hot cake.

GOOEY BUTTER CAKE

Steps:

• Preheat oven to 325°. In a large bowl, combine flour, sugar, baking powder and salt. In another bowl, whisk together melted butter, egg and vanilla; add to flour mixture and stir to combine. Press onto bottom of a greased 13x9-in. baking dish., For topping, in a large bowl, beat cream cheese and eggs until smooth. Add confectioners' sugar and stir to combine. Pour over crust. Bake until center is almost set and edges start to brown, 40-45 minutes. Cool 1 hour on a wire rack. Sprinkle with additional confectioners' sugar if desired.

APPLE BUTTER GOOEY BUTTER CAKE

Steps:

• Preheat oven to 350 degrees F. Lightly grease an 8x8-inch square pan.
• In a large mixing bowl, whisk together the flour, sugar, baking powder and salt. Whisk in the egg, melted butter, milk and vanilla until moistened. Spread evenly in the pan (mixture will be slightly sticky).
• Make the filling:
• In a large bowl with an electric mixer, beat together the cream cheese and apple butter until smooth. Beat in the egg, then beat in the melted butter and vanilla. Scrape down the bowl, then beat in the powdered sugar, cinnamon and nutmeg.
• Spread the filling over the cake layer, then bake 45-50 minutes or until the center is set (do not overbake as the center should be slightly gooey). Cool completely before serving. Garnish with whipped cream and dust with cinnamon. For best results, let cake sit at room temperature for 15-30 minutes before serving.
• Refrigerate any leftovers in an airtight container for up to 4 days.

OOEY GOOEY BUTTER CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Mix cake mix and 2 eggs together in a bowl. Add butter and vanilla extract; mix until batter is smooth and thick. Spread batter into the prepared baking dish.
• Beat confectioners' sugar, cream cheese, and 2 eggs together in a bowl until smooth; spread over batter.
• Bake in the preheated oven until sides of cake are pulled away from dish and browned, 25 to 35 minutes. Cool cake completely. Sprinkle more confectioners' sugar over cooled cake.