Almond Croissant Gooey Butter Cake With Brown Butter

In a small saucepan over medium heat, melt 1 cup (226g) unsalted butter used for the base layer. Cook, stirring occasionally, until the butter foams and the milk solids turn golden brown with a nutty aroma. Pour into a heatproof bowl and let cool for 10–15 minutes. You can also brown all the butters for the base batter and the almond gooey layer.

In the same saucepan brown the butter 1/2 cup (113g) needed for the almond gooey layer and set aside in a different mixing bowl to cool.

While the brown butter is cooling, make the almond filling. In a medium bowl, beat the softened butter and powdered sugar until smooth, like a thick paste consistency.

Add the egg yolks, almond extract, and vanilla extract and mix until combined. Fold in the almond flour and salt until a thick paste forms. Refrigerate while preparing the remaining layers.

Preheat the oven to 350°F (175°C) and line a 9x13-inch baking pan with parchment paper.

In a large bowl, whisk together the cooled brown butter for the cake batter and granulated sugar.

Whisk in the egg, vanilla extract, and almond extract. Combine till smooth.

In a separate bowl, whisk together the dry ingredients, flour, baking powder, and salt. Add the dry ingredients to the wet ingredients and mix until a thick dough forms. Press the dough evenly into the bottom of the prepared pan.

In the bowl of a stand mixer or in a large bowl with an electric mixer, beat the softened cream cheese until smooth.

Add the eggs, vanilla extract, and almond extract.

Slowly stream in the cooled brown butter for the gooey layer.

Add the powdered sugar and salt and mix on medium speed until smooth.

Dollop the chilled almond filling over the base layer/cake batter that is in the prepared pan. Evenly spread the almond filling and gently press slightly on top of the dough.

Pour the gooey layer over the almond filling and spread gently.

Sprinkle the sliced almonds evenly over the top of the gooey layer.

Bake at 350°F (175°C) for 35 to 45 minutes, or until the edges of the cake are golden brown and the center still has a slight jiggle.

Let the cake cool in the pan for 10 minutes and then transfer the pan to a wire rack and cool completely before slicing. Tastes better the next day!

Dust with powdered sugar before slicing and serving.