Ingredients
Equipment
Method
Instructions:
- Preheat your oven to 350°F (175°C). Grease your 9x13-inch baking dish with a bit of butter or non-stick spray to ensure easy removal of the cake later.
- In a large mixing bowl, combine the all-purpose flour, granulated sugar, almond flour, baking powder, and salt. Whisk these dry ingredients together until they are well blended. Next, add the 2 large eggs and melted butter to the dry mixture. Stir until everything is combined and forms a soft, sticky dough. Press this mixture evenly into the bottom of your prepared baking dish, creating a nice layer for your gooey topping.
- In another bowl, beat the cream cheese until it is smooth and creamy. Add in the 3 large eggs, icing sugar, vanilla extract, and almond extract (if using). Mix until the batter is smooth and well combined, ensuring there are no lumps of cream cheese remaining.
- Pour the cream cheese mixture over the crust in the baking dish, spreading it evenly. Bake in the preheated oven for about 40-45 minutes, or until the edges are golden and the center is set but still slightly jiggly. Remember, the gooey factor is what makes this cake special, so don’t overbake!
- Once baked, remove the cake from the oven and let it cool completely in the pan on a wire rack. Once cooled, cut into squares and serve. Dust with a sprinkle of powdered sugar for an elegant finish, and enjoy!
Notes
- Store the cake in an airtight container in the refrigerator for up to a week.
- You can freeze individual pieces wrapped tightly in plastic wrap for up to three months.
- For clean cuts, ensure the cake is completely cooled before slicing.