Cinnamon Apple Butter Gooey Butter Cake

Cake:

1 cup flour, sifted

¾ cup granulated sugar

1 ½ teaspoons baking powder

½ teaspoon table salt

1 egg

¼ cup unsalted butter, melted

2 tablespoons whole milk

½ teaspoon vanilla extract

Filling:

4 ounces cream cheese, softened

1 cup apple butter

1 egg

¼ cup unsalted butter, melted

½ teaspoon vanilla extract

1 cup powdered sugar

½ teaspoon ground cinnamon

½ teaspoon ground nutmeg

A dusting of powdered sugar

A sprinkling of cinnamon

Preheat the oven to 350 degrees Fahrenheit. Lightly grease an 8 x 8-inch pan.

Make the cake:

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.

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 minutes or until the center is set (do not over-bake as the center should be slightly gooey). Cool completely. Dust with powdered sugar and sprinkle with cinnamon.

Storage:

Refrigerate any leftovers in an airtight container for up to four days.

Lisa Rapp

St. Louis