GOOEY BUTTER CAKE
A famous St. Louis coffee cake-a yeast cake base topped with a mixture of butter, sugar, corn syrup, and vanilla that is altogether baked into a delicious dish. Best for brunch or afternoon tea. Recipe adapted from The Smitten Kitchen.
Provided by @MakeItYours
Number Of Ingredients 16
Steps:
- For the cake:
- In a small bowl, mix the milk and the water.
- Add the yeast and whisk very gently until it dissolves.
- Using an electric mixer, cream butter, sugar, and salt until fluffy.
- Add the egg and continue beating till incorporated.
- Alternately add flour and the milk mixture, scraping down sides of the bowl well.
- Mix until the batter turns into very soft dough.
- Press and stretch the dough into a greased 9×13 glass or ceramic pan at least 2 inches deep.
- Cover dish with plastic wrap and put in a warm place till doubled, 2-3 hours.
- Make the topping:
- Heat oven to 350 degrees F.
- Whisk corn syrup with 2 tablespoons water and the vanilla.
- Use an electric mixer and cream the butter, sugar, and salt until light and fluffy.
- Beat in the egg.
- Alternately add flour and corn syrup mixture, scraping down the sides of the bowls.
- Spoon topping in large dollops over risen cake and use a spatula to spread it evenly.
- Bake for 30-45 minutes or until golden brown but till liquid-y (jiggly in the center).
- Allow to cool in the pan before sprinkling with powdered sugar for serving.
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