In honor of the novel, This Tender Land by William Kent Krueger, we are sharing our version of Butter Cake. Why? Because in the book, Odie and his band of young vagabonds are on a quest to escape their abusive and cruel school, and reach the promise land of St. Louis… which is KNOWN for its ooeeey gooey butter cake.
Although this St. Louis staple is technically not mentioned in the book, we were inspired to recreate the iconic cake. Butter Cake is just so good, it’s a Thursday, and I think we all need something fun to get us to Friday.
So here it is. A rather simple recipe, that is also moderately healthy in comparison to other cakes. It’s absolutely delish on its own, but can also be served with ice cream, or a big dollop of whip and berries.
I do want to mention that this isn’t a TRADITIONAL gooey butter cake, because it doesn’t have that, cream cheese topping situation. Instead, it’s just a beautiful and moist cake that tastes like butter. Enjoy!
- 2 cups almond flour
- 1 cup coconut flour
- 1/4 tsp salt
- 1/4 tsp baking soda
- 4 eggs
- 1 cup maple syrup
- 1 cup vegetable oil
- 3/4 cups unsweetened coconut milk (can sub almond or regular milk)
- 1 tsp vanilla extract
- 1 tsp butter extract
- Preheat oven to 350 degrees and heavily grease a bundt pan (make sure to grease the pan even if its nonstick!)
- In a large bowl whisk together the flours, salt and baking soda
- In a medium bowl whisk together the eggs, maple syrup, vegetable oil, milk, and extracts
- Add the wet ingredients to the dry, and whisk until combined
- Pour the batter in an even layer into the bundt pan and baked for 45-50 minutes
- Dust with powdered sugar and serve alone or with a big scoop of good ice cream