Slow Cooker Maple & Brown Butter Gooey Cake

Slow Cooker Maple & Brown Butter Gooey Cake

If you’ve ever had a chocolate self-saucing cake before, you’ll know that they’re rich, delicious, and fantastic when topped with ice cream. Since the chocolate kind is pretty common, with various recipes online, I thought, “why not try making a different flavor?” With that, I give you this Maple & Brown Butter Gooey Cake. The simple flavors are a classic pairing, and there is no need to worry since it’s still great topped with ice cream.

Yields8 Servings

Cook Time3 hrs 20 mins

Ingredients

 ½ cup butter
 ½ cup brown sugar
 2 ½ cups flour
 4 tsp baking powder
 1 tsp vanilla extract
 2 eggs
 1 cup milk
 2 tsp real maple syrup
 Ice cream, for serving
Topping
 1 cup brown sugar
 2 tsp cornstarch
 3 cups boiling water

Directions

1

In a medium pan over medium heat, melt the butter, stirring continuously. The butter will begin to foam, cook for about 5-8 minutes, until it turns golden brown — be very careful that it doesn’t burn, you’ll notice a nutty and strong butter smell. Set aside to cool.

2

Lightly grease or line the slow cooker with a liner. In a large bowl, combine the brown sugar, flour, baking powder, browned butter, vanilla, eggs, milk, and maple syrup, stirring until well-combined. Pour into the slow cooker.

3

In a small bowl, stir together the brown sugar and cornstarch, then sprinkle it over the batter. Carefully pour the boiling water over the top. Cover and cook on low for 2-3 hours, or until the middle is just set. Remove the lid and let cool for 5-10 minutes before serving with ice cream.

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Ingredients

 ½ cup butter
 ½ cup brown sugar
 2 ½ cups flour
 4 tsp baking powder
 1 tsp vanilla extract
 2 eggs
 1 cup milk
 2 tsp real maple syrup
 Ice cream, for serving
Topping
 1 cup brown sugar
 2 tsp cornstarch
 3 cups boiling water

Directions

1

In a medium pan over medium heat, melt the butter, stirring continuously. The butter will begin to foam, cook for about 5-8 minutes, until it turns golden brown — be very careful that it doesn’t burn, you’ll notice a nutty and strong butter smell. Set aside to cool.

2

Lightly grease or line the slow cooker with a liner. In a large bowl, combine the brown sugar, flour, baking powder, browned butter, vanilla, eggs, milk, and maple syrup, stirring until well-combined. Pour into the slow cooker.

3

In a small bowl, stir together the brown sugar and cornstarch, then sprinkle it over the batter. Carefully pour the boiling water over the top. Cover and cook on low for 2-3 hours, or until the middle is just set. Remove the lid and let cool for 5-10 minutes before serving with ice cream.

Slow Cooker Maple & Brown Butter Gooey Cake

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