The 6-Letter Word

Butter! It has been the a scarlet word as of late but we as responsible people should just simply take precautions when consuming too much of a good(or bad) thing. It is up to us what we put in our mouths and that’s the bottom line. Although it is easy to play the blame game, let’s take control of ourselves and our eating habits and make wise choices.
Now why am I saying this as a prelude to the next, gooey recipe that has its’ share of butter? Don’t know, just seemed like the right thing to say. Regardless, here are two different recipes with the word butter in their titles. The first is a true buttery flavored treat that is just so flavorful and dense, one piece just may last you, thereby quashing your over-indulgence. With its’ crispy top and tangy filling…… well, you get the idea.

Gooey Lemon Butter Cake
If you would like plain Gooey Butter cake, omit the lemon juice and zest and replace with 2 t. imitation vanilla or 1 t. vanilla extract.

Bottom Layer:

1 3/4 c. flour
1 1/2 c. sugar
2 t. baking powder
1/4 t. salt
1  egg, at room temperature
1/2 c. unsalted butter, melted
1/2 t. grated lemon zest
2 T. light cream or half-and-half

Top Layer:

8 oz. cream cheese, softened
2 eggs, at room temperature
1 T. lemon juice, from lemon that was zested
1/2 c. unsalted butter, melted
1 lb. powdered sugar

Preheat oven to 350-degrees F. Spray a 9 x 12-inch square baking pan with nonstick cooking spray liberally; set aside. Sift together the flour, sugar, baking powder and salt into a large mixing bowl. Add the egg, melted unsalted butter, grated lemon zest and milk. Mix to combine completely with either a hand-held mixer or strong whisk. Press the dough evenly in the bottom of prepared pan; set aside.
Mix the cream cheese until it’s smooth with hand-held mixer and add eggs, lemon juice and melted butter. Mix on medium speed until the batter is combined. Add powdered sugar and mix until the batter is completely combined and smooth as smooth as possible. Don’t worry if there are lumps.
Pour the batter on top of the bottom layer. Spread it out evenly and bake 40 minutes. After 40 minutes, remove. Regardless if it looks done or not, it is!

The following recipe is one of my all-time favorite “Sunday” Cakes. I name it thusly because it is so good to grab a slice of this original New England cake and enjoy it watching the snow fly outside……wait, not a good time to be saying that is it?

Spiced Apple Butter Cake

1/2 c. raisins
1/2 c. apple cider
2 c. flour
2 t. baking powder
1 t. cinnamon
1/4 t. salt
6 T. butter or margarine, room temp.
1/4 c. white sugar
1/2 c. brown sugar
2 eggs
1/4 t. almond extract
3/4 c. apple butter
1/4 c. plain yogurt

Preheat Oven to 350-degrees F.  Heat apple cider in microwave for 1 minute and soak raisins in cider until needed. Spray a 9 x 12-inch square baking pan with nonstick cooking spray liberally.
Whisk together flour, baking powder, cinnamon and salt in a medium bowl. Cream butter and sugar in a medium mixing bowl.  Add eggs and almond extract and mix until combined. Stir together yogurt and apple butter.  Add to wet mixture alternately with flour. Stir in raisins and cider. Pour batter into prepared pan and bake 18-22 minutes or until a toothpick insert comes out clean and the tops bounce back when pressed with your finger. Allow the cakes to cool for 5 minutes and then remove from pan. Dust with powdered sugar.