butter-cake.md

Warm Butter Cake or 1000 Calories of Bliss

A toasty butter cake, topped with a thin layer of vanilla cheesecake, and that topped with a sweet crunchy sugar crust. It is warmed, and served with a scoop of vanilla bean ice cream.

Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 6 cakes
Author: Homemade Italian Cooking with Cara

Ingredients

Cake Batter

• 2 cups (4 sticks) unsalted butter, room temperature
• 4 ounces cream cheese room temperature
• 2 1/4 cups granulated sugar
• 2 large eggs room temperature
• 1/2 teaspoon fine sea salt
• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons vanilla extract

Cream Cheese Layer

• 4 ounces cream cheese room temperature
• 1 egg room temperature
• 1/3 cup granulated sugar + 6 teaspoons for top
• 1/2 teaspoon vanilla extract

Instructions

Preheat oven to 325 degrees (do not use convection).

Spray 6 mini springform pans with baking spray. Place pans on a baking sheet lined with parchment paper.

Prepare the cake batter

1. In a stand mixer cream butter, cream cheese, and sugar for 1-2 minutes. Add eggs one at a time and beat on low for 20 seconds after each addition. Add the vanilla and mix one more time.
2. Whisk flour and salt, then slowly add to the creamed mixture. Beat on low until just incorporated, making sure not to over beat.
3. Spoon the batter into the prepared springform pans filling them almost 3/4's of the way up.

Prepare the cream cheese layer

1. In the stand mixer bowl, whip together cream cheese and granulated sugar until creamed. Scrape sides and add the egg and vanilla extract. Beat again until smooth and fully combined.
2. Ladle the cream cheese mixture on top of the butter cake batter. Wipe any batter from the top of each pan.
3. Bake for 55 - 60 minutes, or until tops are golden brown and a toothpick comes out clean when inserted into the center of the cakes. Continue cooking for another 5-15 minutes if needed, checking at 5 minutes intervals.

Cake can be made a day ahead. Wrap cake in pan with plastic wrap and keep in fridge. When ready to serve, remove cake from pan, and place on a serving plate. Microwave until hot approximately 1 minute. Sprinkle one teaspoon of sugar on top and with a kitchen blow torch brûlée the top and sides of the cake to caramelize the sugar crystals.

Serve immediately with one scoop of vanilla bean ice cream on top or just whipped cream.