California Pizza Kitchen-Style Gluten Free Butter Cake
Ingredients
For prepping the pans
2 tablespoons (28 g) unsalted butter, at room temperature
1/4 cup (50 g) sugar
For the cake layer
3/4 cup (105 g) all purpose gluten free flour (I used my mock Better Batter)
2 tablespoons (18 g) cornstarch
1 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup (200 g) sugar
6 tablespoons (84 g) unsalted butter, at room temperature
1 egg (60 g, out of shell) at room temperature, beaten
1 teaspoon pure vanilla extract
6 tablespoons (3 fluid ounces) milk, at room temperature
For the cheesecake layer
8 ounces cream cheese, at room temperature
3 tablespoons (36 g) sugar
1 egg (60 g, out of shell), at room temperature
1/8 teaspoon kosher salt
1 teaspoon pure vanilla extract
Instructions
Preheat your oven to 375°F. Prep a combination of 3-inch and 4-inch ramekins and/or 4-inch springform pan(s) (I used 2 3-inch and 2 4-inch ramekins and pans) by greasing the bottom and sides of each generously with softened butter and sprinkling with an even layer of sugar. Tap the sugar around the pans to coat the entire buttered surface. Set the pans aside.
Make the cake layer. In a large bowl, place the flour, cornstarch, baking powder, salt and sugar, and whisk to combine well. Create a well in the center of the dry ingredients and add the butter, egg, vanilla and milk, mixing to combine after each addition. The batter should be thick but relatively fluffy. Divide the batter evenly among the prepared baking dishes, spread it into an even layer in each, and set them aside.
Make the cheesecake layer. In the bowl of a stand mixer fitted with the paddle attachment or a large bowl with a hand mixer, place the cream cheese and beat on medium-high speed until light and fluffy. Add the sugar, egg, salt and vanilla, beating to combine well after each addition. The mixture should be light and fluffy. Divide the cheesecake layer among the ramekins, on top of the cake layer, and spread into an even layer.
Place the pans on a large rimmed baking sheet, spaced evenly apart from one another, and place in the center of the preheated oven. Bake until the cakes are mostly set on top, with just a little bit of jiggle in the center when shaken lightly from side to side (20 to 25 minutes, depending upon the size of the ramekin). If you have used pans of different sizes, remove the smaller pans first and allow the larger ones to finish baking. Remove from the oven, transfer the pans to a wire rack immediately and allow to cool completely in the pans. Unmold the cooled cakes by either removing the sides of the springform pans or lifting the cake out carefully with a small offset spatula.
Inspired by Homemade Cravings.