Almond Croissant Gooey Butter Cake With Brown Butter

Base Layer/Cake Batter:

• 1 cup (226g) unsalted butter that will be browned
• 3/4 cup (150g) granulated or cane sugar
• 1 large egg
• 1 1/2 tsp vanilla extract
• 1/2 tsp almond extract
• 2 cups (240g) all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp salt

Almond Filling:

• 8 TBSP (113g) unsalted butter - softened at room temperature
• 3/4 cup (90g) powdered sugar
• 2 egg yolks
• 1 1/2 tsp almond extract
• 1 tsp pure vanilla extract
• 1 cup (100g) almond flour
• 1/4 tsp kosher salt

Almond Gooey Layer:

• 8 oz (226g) cream cheese, softened at room temperature
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 tsp almond extracrt
• 1/2 cup (113g) unsalted butter that will be browned
• 1/4tsp salt
• 2 1/2 (300g) powdered sugar

Cake Topping:

• 1/2 cup (55g) sliced almonds
• 1/4 cup (30g) powdered sugar optional for garnish and extra sweetness

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Brown Butter

1. In a small light colored saucepan over medium heat, melt 1 cup (226g) unsalted butter used for the base layer. Cook, stirring occasionally, until the butter foams and the milk solids turn golden brown with a nutty aroma. Pour into a large heatproof mixing bowl and let cool for 10–15 minutes.(*see notes).
2. In the same saucepan brown the butter 1/2 cup (113g) needed for the almond gooey layer and set aside in a different mixing bowl to cool.

Almond Filling

1. While the brown butter is cooling, make the almond filling. In a separate medium bowl, beat the softened butter and powdered sugar until smooth, like a thick paste consistency.
2. Add the egg yolks, almond extract, and vanilla extract and mix until combined. Fold in the almond flour and salt until a thick paste forms. Refrigerate while preparing the remaining layers.

Base Layer/Cake Batter

1. Preheat the oven to 350°F (175°C) and line a 9x13-inch metal baking pan with parchment paper.
2. In the large mixing bowl that the cooled brown butter for the base layer is in, add granulated sugar and whisk till fully combined.
3. Whisk in the egg, vanilla extract, and almond extract. Whisk till smooth.
4. In a separate bowl, whisk together the dry ingredients, flour (***see notes), baking powder, and salt. Add the dry ingredients to the wet ingredients and mix until a thick dough forms. Press the dough evenly into the bottom of the prepared pan.

Gooey Layer

1. In the bowl of a stand mixer or in a large bowl with an electric mixer, beat the softened cream cheese until smooth.
2. Add the eggs, vanilla extract, and almond extract.
3. Slowly stream in the cooled brown butter for the gooey layer.
4. Add the powdered sugar and salt and mix on medium speed until smooth.

Assemble Cake and Bake

1. Dollop the chilled almond filling over the base layer/cake batter that is in the prepared pan. Evenly spread the almond filling and gently press slightly on top of the dough. You don't want the almond filling and cake batter to mix.
2. Pour the gooey layer over the almond filling and evenly spread gently.
3. Sprinkle the sliced almonds evenly over the top of the gooey layer.
4. Bake at 350°F (175°C) for 35 to 45 minutes, or until the edges of the cake are golden brown and the center still has a slight jiggle.

Cool

1. Let the cake cool in the pan for 10 minutes and then transfer the pan to a wire rack and cool completely before slicing. Tastes better the next day!
2. Dust with powdered sugar before slicing and serving.  

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Notes: 

*How to Brown Butter (The Right Way)

1. Place the butter in a light colored saucepan over medium heat.
2. Let it melt completely, then continue cooking. It will begin to foam and make a bubbling sound.
3. Swirl the pan occasionally. Watch for golden bits forming on the bottom.
4. When it smells nutty and looks amber and the foaming quiets down remove from heat and pour into a heatproof mixing bowl.

You want a dark golden color, not burnt.

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**Option to Brown All the Butter at Once Used for the Gooey and Base Layer: 

If preferred, brown 1 1/2 cups (339g) butter in one saucepan. Divide the browned butter after cooking:

• 67%  or 2/3 of the brown butter for the cake batter
• 33% or 1/3 of the brown butter for the almond gooey layer

Allow the portion for the batter to cool before mixing.

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***How to Measure Flour Correctly

Measuring flour properly makes a big difference in how your baked recipes turn out. For best results, use a kitchen scale and measure in grams. This ensures consistency and prevents adding too much flour, which can make this cake dry or dense.

If you don’t have a scale:

• Do not scoop flour directly with the measuring cup.
• Use a spoon to gently fill the measuring cup.
• Level it off with the back of a knife.
• Do not pack the flour down.

Too much flour is one of the most common reasons baked recipes can become dry and cakey.

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