Gooey St Louis Butter Cake2

Gooey St Louis Butter Cake

  • 65 mins
  • 17 ingredients

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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