Ingredients
Scale
- Base
- 1 ½ cups all-purpose flour
- 1 teaspoon cream of tartar
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 stick unsalted butter, room temperature
- ¾ cup packed light brown sugar
- 1 large egg
- ¼ cup milk (I used almond, use what you love)
- Gooey Layer
- ¼ cup light corn syrup
- ¼ cup milk (I used almond, use what you love)
- 1 tablespoon pure vanilla extract
- 1 ½ sticks unsalted butter, room temperature
- 1 cup packed light brown sugar
- 1 large egg
- 1 ¼ cups all-purpose flour
- Topping
- 2 teaspoons ground cinnamon
- 3 tablespoons light brown sugar
Instructions
- Preheat oven to 350 degrees F. Butter a 9 by 13 inch pan. Line it with parchment and butter the parchment.
- Make the base. In a large bowl, cream the butter and sugar until light and fluffy. I did this by hand but a hand or stand mixer will work. Beat in the egg and milk. Add flour, cream of tartar, baking soda, and salt. Stir until combined. Spread into an even layer in the prepared pan.
- Make the gooey layer. In a small bowl, whisk together the corn syrup, milk, and vanilla. In a medium bowl, cream butter and sugar until light and fluffy. I did this by hand, but a hand or stand mixer will work. Beat in the egg. Mix in ½ cup flour, followed by half of the corn syrup mixture. Mix in another ½ cup of flour, the rest of the corn syrup mixture, and then finish with the final ¼ cup of flour. Place dollops of this gooey mixture on top of the base and spread into an even layer.
- In a small bowl, mix together the cinnamon and sugar for the topping. Sprinkle over the cake.
- Bake for 30-35 minutes until the edges are set but the center is still soft and gooey. Allow to cool completely in the pan before cutting into bars. Bars may be stored in an airtight container at room temperature for up to 3 days or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw at room temperature for about an hour or in the microwave for 30 seconds.
Notes
Recipe adapted from The Moveable Feasts from The Smitten Kitchen Cookbook
- Prep Time: 30 minutes
- Cook Time: 35 minutes