St. Louis Gooey Butter Cake
Smitten Kitchen
Cake Dough
- 3 tbsp whole milk
- 2 tbsp water
- 1 3/4 tsp active dry yeast
- 6 tbsp softened butter
- 3 tbsp sugar
- 1 tsp salt
- 1 egg
- 1 3/4 c flour
Topping
- 3 tbsp + one tsp. light corn syrup
- 2 1/2 tsp vanilla extract
- 12 tbsp softened butter
- 1 1/2 c sugar
- 1/2 tsp salt
- 1 egg
- 1 c + 3 tbs flour
In a small bowl, warm milk and water. Whisk in yeast and let set until it proofs. Using the kitchen aid with paddle attachment, cream together butter, sugar and salt. Beat in egg. Scrape down the sides of the bowl. Alternately add flour and yeast mixture. Beat dough for about five minutes on medium speed.
Transfer to greased 13x9 inch pan and press in evenly. Let rise for about two hours or until doubled.
Make topping: In a small bowl, whisk corn syrup, water and vanilla together until corn syrup is dissolved and no longer sticks to the bowl. In the kitchen aid with paddle attachment, cream together the butter, sugar and salt for 5 minutes on medium speed until very light and fluffy. Beat in egg. Scrape down the sides of the bowl. Alternately add flour and corn syrup mixture. and mix just until everything is combined.
Spoon dollops of topping mixture onto risen cake dough, and gently spread into an even layer. Bake at 350 for about 30 minutes or until browned on top but still very jiggly. Do not over bake.
Serve cool.