It’s a real tragedy that it took me moving to Saint Louis before I ever heard about Gooey Butter Cake. The stuff is pure gold. And in Saint Louis, where it originated, it’s highly revered.
This my friends is a true baker’s recipe, made from scratch. If you’ve ever googled “gooey butter cake” recipes you may have come across several that use cream cheese and a yellow cake mix. Don’t do it!! What a tragedy–that is not how the original Saint Louis gooey butter cake is made!
You start with a yeast crust (don’t be alarmed, it bakes into a dense crust that’s amazing!) And it’s topped with a soft and sweet butter mixture. After baking, you sprinkle some powdered sugar on top and serve it with coffee as a brunch type of treat, or as a dessert. It has the perfect amount of sweetness and I can never stop at just one slice! I LOVE Gooey Butter Cake, and this Original Gooey Butter Cake recipe is the real deal.
- For the cake:
- 2 1/4 tsp active dry yeast
- 3 Tbsp + 1/4 tsp granulated sugar
- 1/4 cup warm milk
- 6 Tbsp butter room temperature
- 1 egg
- pinch of salt
- 1 3/4 cups all-purpose flour
- For the topping:
- 3 Tbsp light corn syrup
- 2 Tbsp water
- 2 tsp vanilla extract
- 12 Tbsp butter
- 1 1/3 cups granulated sugar
- pinch of salt
- 1 egg
- 1 1/4 cups all-purpose flour
- In a small bowl combine yeast, 1/4 tsp sugar and warm milk. Set aside for 5 minutes.
- In a stand mixer cream together the butter and remaining 3 Tbsp of sugar until light and fluffy. Add the yeast mixture, egg, salt and flour and mix on low until combined. Increase speed and mix/knead for about 7 minutes, until the dough is smooth and has pulled away from the sides of the bowl.
- Press the dough into an ungreased 9x13'' baking dish. Cover with a towel or plastic wrap and let rise in a warm place until doubled, about 2 hours.
- For the topping: Whisk together light corm syrup, water and vanilla until combined. In a separate bowl cream together the butter, sugar and salt until light and fluffy. Add egg, flour and corn syrup mixture and mix until combined.
- Preheat oven to 350 degrees F.
- Drop large spoonfuls of topping all over the risen dough. Use a spatula to gently smooth it into an even layer.
- Bake for 35-40 minutes or until the top has set and is golden brown. The center should still seem soft when it comes out of the oven. Allow to cool on a wire cooling rack to room temperature. Serve sprinkled with powdered sugar.
Recipe adapted from NY Times
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