This Original Gooey Butter Cake is made with a yeast crust that is topped with a sweet and gooey butter cake mixture.
In a stand mixer cream together the butter and 3 Tbsp of sugar until light and fluffy, about 3 minutes.
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.
Whisk together light corn syrup, water and vanilla until combined.
In a separate bowl cream together the butter, sugar and salt until light and fluffy, about 5 minutes.
Add egg, scraping down the sides of the bowl. Add a little of the flour, alternating with adding the corn syrup mixture, until both are combined.
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. This cake is best enjoyed the day it is made.
Recipe adapted from NY Times