Mastro’s Famous Warm Butter Cake
Ingredients
For the Cake:
1 cup (226g) unsalted butter, softened
1¼ cups (250g) granulated sugar
2 large eggs
1¼ cups (160g) all-purpose flour
½ tsp baking powder
¼ tsp salt
½ cup (120ml) heavy cream
1 tsp vanilla extract
½ tsp almond extract (optional, for a Mastro’s-like aroma)
Zest of 1 lemon (optional but enhances flavor)
For the Cream Cheese Layer:
6 oz (170g) cream cheese, softened
¼ cup (50g) granulated sugar
1 egg
½ tsp vanilla extract
For Serving (Optional):
Powdered sugar, for dusting
Vanilla ice cream or whipped cream
Fresh berries
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Instructions
1. Preheat oven to 350°F (175°C). Grease and flour a 9-inch round or springform pan.
2. Cream butter and sugar until light and fluffy (about 4 minutes). Add eggs one at a time, beating well after each.
3. In a separate bowl, whisk together flour, baking powder, and salt.
4. Gradually mix dry ingredients into the butter mixture, alternating with heavy cream. Stir in vanilla, almond extract, and lemon zest.
5. Make cream cheese filling: In another bowl, beat softened cream cheese with sugar until smooth. Mix in the egg and vanilla until creamy.
6. Assemble: Pour about ⅔ of the cake batter into the pan. Spread cream cheese layer over it. Top with remaining batter and smooth out.
7. Bake for 45–50 minutes, or until golden and a toothpick comes out clean. Let cool slightly before serving.
8. To serve: Dust with powdered sugar and serve warm with ice cream and berries.
