ST. LOUIS GOOEY BUTTER CAKE
I grew up outside of St. Louis and a local bakery made this yummy St. Louis traditional cake. I had looked for years for a recipe to make it (since I no longer live near there)...and finally found it in the New York Times (of all places) a year ago. It's an amazing version -- very authentic! It's time consuming, but worth it.
Provided by Carol Matthias
Categories Cakes
Time 4h15m
Number Of Ingredients 15
Steps:
- 1. Start by making the cake dough. In a small bowl, mix milk with 2 tablespoons warm water. Add yeast and whisk gently until it dissolves. Mixture should foam slightly.
- 2. Using an electric mixer with paddle attachment, cream 6 T butter, 3 T sugar and 1 t salt. Scrape down the sides of the bowl and beat in one egg. Alternately add flour (1 3/4 cup total) and milk/yeast mixture, scraping down sides of bowl between each addition. Switch to a dough hook on the mixer and beat dough on medium speed until it forms a smooth mass and pulls away from the sides of the bowl, 7-10 minutes.
- 3. Press, stretch and nudge dough into an ungreased 9" x 13" baking dish (I actually use 2 8" square aluminum disposable baking pans, so I keep one cake for us and give the other cake away). Cover the dish with plastic wrap, put in a warm place and allow it to rise until doubled, 2 1/2-3 hours.
- 4. When you are close to the end of the rising period, make the gooey butter topping. Heat the oven to 350 degrees. In a small bowl, whisk corn syrup with 2 tablespoons water and the vanilla. Using an electric mixer with paddle attachment, cream 12 T butter, 1 1/2 cups sugar and 1/2 t salt until light and fluffy, 5-7 minutes. Scrape down the sides of the bowl and beat in one egg. Alternately add flour (1 cup plus 3 T total) and corn syrup mixture, scraping down the sides of the bowl between each addition.
- 5. Spoon this topping in large dollops over the risen cake and use an offset spatula to gently spread it in an even layer. The cake will be done in 30-45 minutes -- start checking at the 30 mark -- the cake should rise and fall in waves and have a golden brown top, but will be very soft in the center when down. Allow to cool in pan before sprinkling with confectioners' sugar for serving.
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rayon ellis
[email protected]This cake was a bit dry. I think I might have overcooked it.
Joshaua Ajayi
[email protected]I had a hard time finding some of the ingredients for this cake. But it was worth the effort. The cake was delicious.
Luyanda Zenter
[email protected]This cake is a bit too sweet for my taste, but I still enjoyed it. The gooey butter layer was delicious.
Mir Bugti
[email protected]I love how easy this cake is to make. It's perfect for a busy weeknight dessert.
Musawir
[email protected]This cake is perfect for a special occasion. It's sure to impress your guests.
Blaine Williams
[email protected]I'm not usually a fan of gooey butter cakes, but this one is an exception. It's the perfect combination of sweet and salty.
Melissa Sanchez
[email protected]This cake is a bit time-consuming to make, but it's worth it. The end result is a delicious and unique cake that everyone will love.
Jadyn Wilsey
[email protected]I made this cake for my husband's birthday and he loved it. He said it was the best cake he'd ever had.
Tsaone Pule
[email protected]This cake is perfect for any occasion. It's easy to make and always a hit.
steve dob
[email protected]I was a bit skeptical about this cake at first, but I'm so glad I tried it. It's one of the best cakes I've ever had.
Kashveer Bipraj
[email protected]This cake is so good, I could eat it every day. The gooey butter layer is the perfect balance of sweet and salty.
Tanveer Qaiser Tv
[email protected]I've made this cake several times now and it's always a crowd-pleaser. The gooey butter layer is to die for!
Mason French
[email protected]This cake was a hit with my family! It was easy to make and turned out perfectly. The gooey butter layer was the perfect combination of sweet and salty.