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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