GOOEY BUTTER CAKE

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Gooey Butter Cake image

This sticky-sweet cake is a St. Louis specialty -- every bakery in Missouri has its own version. Martha made this recipe on episode 703 of Martha Bakes.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Number Of Ingredients 15

1/2 cup (1 stick) unsalted butter, room temperature, plus more for baking dish
1/4 cup warm whole milk (100 degrees)
1 envelope active dry yeast
1/4 cup granulated sugar
1 teaspoon coarse salt
2 large eggs
2 cups all-purpose flour
1 cup (2 sticks) unsalted butter, room temperature
1 1/3 cups granulated sugar
3/4 teaspoon coarse salt
1 large egg, plus 1 large yolk
1 tablespoon pure vanilla extract
1 1/3 cups all-purpose flour
1/4 cup light corn syrup
Confectioners' sugar, for dusting

Steps:

  • Brush a 13-by-9-inch glass baking dish with butter. Line with parchment paper, leaving a 2-inch overhang on each of the long sides, and butter. Set aside.
  • Make the cake: In a small bowl, stir together milk and yeast; let stand until slightly foamy, about 5 minutes.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat butter, sugar, and salt until light and fluffy, about 2 minutes. Add eggs, one at a time, beating well after each addition. Add flour in two additions, alternating with the milk mixture. Beat on medium speed until it forms a soft dough, 3 to 5 minutes.
  • Press dough into prepared baking dish and cover loosely with plastic wrap. Set aside in a warm place until puffy and full of air, about 1 hour.
  • Make the topping: Preheat oven to 350 degrees. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, sugar, and salt on medium-high speed until light and fluffy, about 2 minutes. Add egg, egg yolk, and vanilla and beat to combine, scraping down sides of bowl. Add flour in two additions, alternating with corn syrup. Beat until thoroughly combined.
  • Spread topping evenly over risen dough using an offset spatula. Bake until just golden around the edges, about 20 minutes. Let cool completely in baking dish on a wire rack before dusting with confectioners' sugar and serving.

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