Copycat Mastro's Warm Butter Cake

• Vegetarian

• Refrigerated

  • 1 Egg
  • 2 Eggs, large

• Baking & Spices

  • 1 1/2 cups All-purpose flour
  • 2 2/3 cups Granulated sugar
  • 1/2 tsp Sea salt, fine
  • 1 1/2 tsp Vanilla extract, pure
  • 1/2 tsp Vanilla extract

• Dairy

  • 2 cups Butter, unsalted
  • 8 oz Cream cheese

Found on savvyinthekitchen.com

Ingredients

• CAKE BATTER INGREDIENTS
• (Makes 4-6 cakes)
• 2 cups (4 sticks) unsalted butter, room temperature
• 4 ounces cream cheese, room temperature
• 2 1/4 cups granulated sugar
• 2 large eggs, room temperature
• 1/2 teaspoon fine sea salt
• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons pure vanilla extract
• CREAM CHEESE LAYER INGREDIENTS
• 4 ounces cream cheese, room temperature
• 1 egg, room temperature
• 1/3 cup granulated sugar
• 1/2 teaspoon vanilla extract

Directions

• Pre-heat oven to 325 degrees.
• PREPARE THE CAKE BATTER:
• In a stand mixer cream butter, cream cheese, and sugar for 1-2 minutes. Add eggs one at a time and beat on low for 20 seconds after each addition. Add vanilla, and mix just until combined. Whisk flour and salt together in a small bowl, then add to creamed cake mixture. Beat on low until just incorporated, making sure not to over beat.
• PREPARE THE CREAM CHEESE LAYER:
• In a small bowl whip together cream cheese and granulated sugar until creamed, add egg and vanilla extract.
• Pour cake batter into prepared springform pans then top with a layer of the cream cheese mixture. I was able to place about 1/2 cup of cake batter and 1/4 cup of cream cheese layer in each pan. Be sure not to overfill. Bake for 60 – 75 minutes, or until tops are golden brown and a toothpick comes out clean when inserted into the center of the cakes.
• Gently remove cakes from pans, and place on plates, and top with a generous scoop of vanilla bean ice cream. Garnish plate with sliced strawberries, and peaches, and top ice cream with a sprig of mint.