Cake
2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp kosher salt
1/2 cup unsalted butter, softened
2 large eggs
1/2 cup pure maple syrup
3 Tbsp Greek yogurt or sour cream
3 Tbsp milk
1 tsp vanilla extract
Gooey Butter Topping
12 Tbsp unsalted butter, softened
1 1/4 cups pure maple syrup
1 cup all-purpose flour
1 large egg
1 tsp vanilla extract
1/2 tsp kosher salt
powdered sugar (optional for garnish)
Cake Layer
- Preheat the oven to 350 degrees F, mist a 9×13-inch baking pan with non-stick spray, and line it with parchment. In the bowl of a stand mixer, combine the flour, baking powder, baking soda, and salt. Stir to combine.
- Add the softened butter, and mix on medium-low speed until the mixture resembles damp sand (about 3 minutes).
- In a large liquid measuring cup, whisk together the eggs, maple syrup, Greek yogurt (or sour cream), milk, and vanilla.
- Pour the liquid into the dry ingredients, and stir together on medium speed for about a minute to a minute and a half.
- Transfer the batter to the prepared pan, spreading it into an even layer.
Gooey Butter Topping
- Place the soft butter, maple syrup, flour, egg, vanilla, and salt in a small bowl and whisk together until smooth. Pour the mixture over the unbaked cake layer.
- Bake for 28 to 32 minutes, or until set underneath but still a little jiggly towards the very center of the cake.
- Cool completely, cut into bars, and dust with powdered sugar for garnish.