Gooey St Louis Butter Cake
Ingredients
| For the cake | ||
| 3 tbs milk, room temperature | ||
| 1 3/4 tsp dry yeast | ||
| 6 tbs unsalted butter, room temperature | ||
| 3 tbs sugar | ||
| 1 tsp kosher salt | ||
| 1 large egg | ||
| 1 3/4 cups ap flour | ||
| For the Topping | ||
| 3 tbs plus 1 tsp light corn syrup | ||
| 2 1/2 tsp vanilla extract | ||
| 1 1/2 sticks unsalted butter, room temperature | ||
| 1 1/2 cups sugar | ||
| 1/2 tsp kosher salt | ||
| 1 large egg | ||
| 1 cup plus 3 tbs ap flour | ||
| Confectioners sugar, for sprinkling |
This cake is a gooey masterpiece, much loved in St Louis.
- In a small bowl, mix milk with 2 tbs warm water. Add yeast and whisk gently until it dissolves, Mixture should foam slightly.
- Using and electric mixer with paddle attachment, cream butter, sugar and salt.
- Scrape down sides of bowl and beat in the egg.
- Alternately add flour and the milk mixture, scraping down sides of bowl after each addition.
- Beat dough on medium speed until it forms a smooth mass and pulls away from sides of the bowl. 7 to 10 minutes.
- Press dough into an un-greased 9 x 13 inch baking dish, at least 2 inches deep.
- Cover with plastic wrap and put in a warm place, and allow it to rise until doubled, about 2-3 hours.
- Preheat oven to 350 degrees.
- To prepare topping, in a small bowl, mix corn syrup with 2 tbs water and the vanilla.
- Using and electric mixer with a paddle attachment, cream butter, sugar and salt until light and fluffy, about 5-7 minutes..
- Scrape down sides of bowl and beat in the egg.
- Alternately add flour and corn syrup mixture, scraping down sides of bowl between each addition.
- Spoon topping in large dollops over risen cake and use a spatula to gently spread it in an even layer.
- Bake for 35 to 45 minutes. Note that cake will rise and fall in waves and have a golden brown top, but will still be liquid in the center when done.
- Allow to cool in pan before sprinkling with confectioners sugar for serving.
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