ST. LOUIS GOOEY BUTTER CAKE
Legend has it that the St. Louis gooey butter cake originated by accident in the 1930s, when a baker mixed up the proportion of butter in one of his coffee cakes. Rather than throw it out, he sold it by the square, and the sugary, sticky confection was a hit. Naturally, a slice of gooey cake ends up next to - or in place of - the pumpkin pie at many a Missourian's Thanksgiving table. Some bakers like to add pumpkin and spices to the gooey filling. Not so in this yeast-risen version from Molly Killeen, the St. Louis native behind Made by Molly, a dessert company in Brooklyn. Her recipe is soft-centered, crisp-edged and not too sweet. The leftovers are excellent for breakfast the next morning.
Provided by Melissa Clark
Categories snack, cakes, dessert
Time 4h30m
Yield 16 to 20 servings
Number Of Ingredients 15
Steps:
- In a small bowl, mix milk with 2 tablespoons warm water. Add yeast and whisk gently until it dissolves. Mixture should foam slightly.
- Using an electric mixer with paddle attachment, cream butter, sugar and salt. Scrape down sides of bowl and beat in the egg. Alternately add flour and the milk mixture, scraping down sides of bowl between each addition. Beat dough on medium speed until it forms a smooth mass and pulls away from sides of bowl, 7 to 10 minutes.
- Press dough into an ungreased 9-by 13-inch baking dish at least 2 inches deep. Cover dish with plastic wrap or clean tea towel, put in a warm place, and allow to rise until doubled, 2 1/2 to 3 hours.
- Heat oven to 350 degrees. To prepare topping, in a small bowl, mix corn syrup with 2 tablespoons water and the vanilla. Using an electric mixer with paddle attachment, cream butter, sugar and salt until light and fluffy, 5 to 7 minutes. Scrape down sides of bowl and beat in the egg. Alternately add flour and corn syrup mixture, scraping down sides of bowl between each addition.
- Spoon topping in large dollops over risen cake and use a spatula to gently spread it in an even layer. Bake for 35 to 45 minutes; cake will rise and fall in waves and have a golden brown top, but will still be liquid in center when done. Allow to cool in pan before sprinkling with confectioners' sugar for serving.
Nutrition Facts : @context http, Calories 307, UnsaturatedFat 4 grams, Carbohydrate 46 grams, Fat 12 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 8 grams, Sodium 179 milligrams, Sugar 25 grams, TransFat 0 grams
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Naveed Navi
[email protected]This cake was a disaster. The batter was too thick and the cake didn't rise properly. I ended up throwing it away.
Tamtam Fic
[email protected]I've tried many gooey butter cake recipes, but this one is by far the best. The cake is so moist and flavorful, and the gooey butter filling is to die for.
Urban King
[email protected]This cake is a classic for a reason. It's simple to make and always delicious. I love the gooey butter filling and the delicate crumb.
Ma 6 J.S Company
[email protected]This cake is so easy to make and it's always a hit with my family and friends. I love the gooey butter filling and the crunchy streusel topping.
Shotz Lilman
[email protected]I'm not a big fan of gooey butter cake, but this recipe was actually pretty good. The cake was moist and flavorful, and the gooey butter filling was sweet and decadent.
Angel Castaneda
[email protected]The cake was good, but it wasn't as gooey as I expected. I think I might have overcooked it a bit.
Tanimu obedO1
[email protected]This cake was a disappointment. The texture was too dense and the flavor was bland. I won't be making this again.
Bl___1_ b_y8
[email protected]Just made this cake and it turned out great! The only thing I changed was using salted butter instead of unsalted. It was still delicious.
KaTerenashaii
[email protected]This cake is amazing! The gooey butter filling is to die for. I highly recommend this recipe.
guerrah amira
[email protected]I've made this cake several times now, and it always turns out perfectly. It's so easy to make, and it's always a crowd-pleaser.
Md Tonmoy Ahmed shakil
[email protected]This cake was a hit at my last dinner party! Everyone loved the gooey, buttery texture and the rich flavor. I will definitely be making this again.