Gooey Butter June Pan Cake
Ingredients
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nonstick cooking spray
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½ cup whole milk
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1 large egg
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2 large egg yolks
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3 tablespoons canola oil
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1 tablespoon vanilla extract
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1 teaspoon white vinegar
Tools
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stand mixer
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strainer
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whisk
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parchment paper
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measuring cups
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measuring spoons
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spatula
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chopping board
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June Pan
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liquid measuring cup
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offset spatula
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cooling rack
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June Oven
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Preferences
Preheat the June Oven
With the shelf in the middle position, preheat the June Oven to 350°F on the Bake cook mode using the button below.
June Oven
Line the June Pan
Lightly coat the June Pan with nonstick cooking spray (the spray helps the paper stick to the June Pan). Press the parchment into the June Pan so it’s flush against the bottom and sides and there’s about an inch excess on all sides. Try to press the parchment tightly into the corners for the best results.
nonstick cooking spray
June Pan
parchment paper
Mix the wet ingredients
In a large liquid measuring cup or medium bowl, whisk the milk, egg, egg yolks, oil, vanilla and vinegar until very well combined. Set aside.
½ cup whole milk
1 large egg
2 large egg yolks
3 tablespoons canola oil
1 tablespoon vanilla extract
1 teaspoon white vinegar
liquid measuring cup
measuring spoons
whisk
measuring cups
Mix the dry ingredients
In the bowl of a stand mixer fitted with the paddle attachment, or large bowl if using a hand mixer, combine the flour, sugar, baking powder and salt. Mix 1 minute on low to combine and aerate the ingredients.
1½ cups all-purpose flour
1 cup sugar
1½ teaspoons baking powder
¾ teaspoon salt
stand mixer
Add the butter
Add the butter to the dry ingredients and mix on low speed until the mixture has the texture of very fine sand with no visible pieces of butter remaining, about 3 minutes.
½ cup unsalted butter
Add the wet ingredients
With the speed still set to low, slowly add the wet ingredients to the bowl. Increase speed to medium and mix until combined, then scrape down the sides of the bowl and increase speed to medium-high. Mix on medium-high speed 3 minutes to develop the cake’s texture.
spatula
Spread the batter in the June Pan
Scrape the cake batter into the lined June Pan, then use a spatula to spread it to the edges to make an even layer.
Start the topping
With a paper towel, wipe the stand mixer bowl or large bowl mostly clean (it’s okay for the bowl to be a little dirty). Add the butter and sugar to the bowl and cream on medium-high speed until light and fluffy, at least 3 minutes, scraping down the bowl as necessary.
12 tablespoons unsalted butter
1¼ cups sugar
Add the wet ingredients
Add the corn syrup, milk, egg and vanilla extract. Mix on medium speed until well combined.
3 tablespoons light corn syrup
1 large egg
2 tablespoons whole milk
1 tablespoon vanilla extract
Add the flour and salt
Scrape down the bowl, then add the flour and salt. Mix on medium until combined.
1¼ cups all-purpose flour
¾ teaspoon salt
Spread the topping on the cake base
Gently and evenly dollop the topping in tablespoon-sized amounts over the cake base, then use a spatula or offset spatula to very gently spread it in an even layer.
offset spatula
Bake the cake
Place the June Pan on middle shelf of the June Oven. Bake the cake 32 minutes, until the topping is golden brown, wrinkled and bubbly. June will notify you when the cake is ready.
Cool and serve the cake
Remove the June Pan from the June Oven and set the cake on a cooling rack to cool to room temperature. Before cutting and serving, use the parchment overhang to carefully remove the cake from the June Pan, then dust it powdered sugar, if using.
1 tablespoon powdered sugar
cooling rack
chopping board
strainer
