Often referred to as a “gooey butter cake,” this recipe calls for a layer of clear, thick cream cheese frosting. It’s needed to stop the cake from becoming soggy as it bakes. Whip up this cake mix.
Yield: 8-10 servings
Ingredients
- 2 eggs
- 1½ sticks unsalted butter, softened
- 1¼ cups sugar
¼ cup freshly grated orange zest
¼ cup all-purpose flour
- 1 teaspoon vanilla extract
-
1½ cups milk
Directions
- Preheat oven to 350°F. Grease and flour a 1-quart bundt pan.
- Whisk eggs, butter, sugar, and orange zest in a medium bowl until smooth. Stir in flour and vanilla extract. In a small bowl, whisk together milk and more orange zest, then pour over egg mixture; whisk until incorporated.
- Transfer to prepared pan. Bake 45 minutes, or until a toothpick inserted in the center comes out clean.
- Trim edges; invert cake onto a serving plate. Pour frosting over top. Serve warm, hot, or room temperature. (Note: If desired, 2 more eggs, butter, and zest can be whisked into batter before baking.)
- Adapted from Cook’s Illustrated
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