Strawberry Gooey Butter Cake
Justine Doiron published this recipe on cooking.nytimes.com. SeeMeCook added ingredient weights and nutrition.
Read the original recipeImported by Niki Su on SeeMeCook
A crispy-edged, two-layer gooey butter cake with a tender buttery base, creamy powdered-sugar topping, and a tart lemon-strawberry swirl to balance the sweetness.
- Time
- 60 minutes
- Equipment
- Stovetop, oven, and blender
- Good for
- Snacks
- Cuisine
- American
- Contains
- Gluten, dairy, and eggs
- Diet
- Vegetarian
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 100 g
- 2 g
- 1 g
- 35 g
- 13 g
- 50 g
- 1 g
Weights are estimates. Together, the ingredients weigh about 1.17 kg before cooking, which is about 115 g per serving.
Steps
Place a rack in the center of the oven and heat the oven to 375°F (190 °C), or 350°F (180 °C) convection. Line a 9-inch round cake pan with a round of parchment paper; alternatively, crumple the parchment, smooth it flat, and press it into the pan. Lightly coat the bottom and sides with nonstick cooking spray.
Make the strawberry topping. Blend the strawberries, juice from half a lemon—about 2 tablespoons—and 1 tablespoon granulated sugar in a blender until smooth.
Pour the strawberry mixture into a large, 10-inch pan and bring it to a gentle simmer over medium heat.
Cook the strawberry mixture, stirring often, for 2 to 4 minutes, until it has reduced by one-quarter and is slightly darker. It should be thick enough that a spatula swipe across the pan leaves a line that holds its shape briefly. Set aside.
Make the cake batter. In a medium bowl, combine the melted butter, yogurt, and 2 large eggs. Whisk, or mix with an electric hand mixer, until smooth.
Whisk in the ½ cup granulated sugar and dark brown sugar until smooth.
Add the flour, baking powder, and ½ teaspoon kosher salt. Blend just until the batter is combined.
Pour the batter into the prepared pan and smooth it into an even layer.
Bake the cake for 15 minutes; it will continue baking later.
While the cake parbakes, make the cream cheese topping. In a medium bowl, mix the powdered sugar, softened cream cheese, 1 large egg, and ½ teaspoon kosher salt until smooth.
Remove the parbaked cake from the oven and gently pour the cream cheese mixture over it. Use a spatula to spread the topping gently to the edges, keeping it on top of the cake.
Dot the strawberry topping all over the cream cheese layer. Use a knife or chopstick to create a swirled pattern.
Bake for another 25 to 30 minutes, until the edges are golden. The center may still look somewhat jiggly; it will set as the cake cools.
Let the cake cool in the pan until it reaches room temperature. Slice and serve.
Notes
The cake keeps well-wrapped at room temperature for up to 5 days. The center may look much jigglier than expected when removed from the oven, but it should set as it cools. The recipe does not specify a cooling duration beyond cooling to room temperature.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 351
- Protein
- 5 g
- Carbs
- 50 g
- Fat
- 15 g
- Fiber
- 1 g
Where the calories come from
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