St. Louis Gooey Butter Cake – USA#78

 St. Louis Gooey Butter Cake – USA #78 

 It has been said that the St. Louis gooey butter cake was originated by accident in the 1930s, when a baker mixed up the proportions of butter to one of his coffee cakes. Rather than throw it out, he sold it by the square, and the sugary sticky confection was a hit.  A yeast cake, which is  soft-centered, crisp edged and not too sweet.

Cake:

3 T. Milk, room temperature 

1-3/4 tsp. Active dry yeast

6 T. Unsalted butter, room temperature 

3 T. Sugar

1 tsp. Kosher salt

1 egg

1-3/4 c. All-purpose flour.

Topping:

3 T. Plus 1 tsp. Light corn syrup
2-1/2 tsp. Vanilla extract
12 T. (1-1/2 sticks) unsalted butter, room temperature

1-1/2 c. Sugar
1/2 tsp. Kosher salt
1 egg
1 c. Plus 3 T. All- purpose flour
Confectioners’ sugar, for sprinkling on top

1.  In a small bowl, mix milk with 2 tablespoons warm water. Add yeast and whisk gently until it dissolves. Mixture should foam slightly. 
2.  Using an electric mixer with paddle attachment, cream butter, sugar and salt. Scrape down the sides of bowl and beat in the eggs. 
3.  Alternately add flour and the milk mixture, scraping down sides of bowl between each addition. Beat on medium speed until it forms a smooth mass and pulls away from sides of bowl, 7 to 10 minutes. 
4.  Press dough into an ungreased 9 x 13“ baking pan at least 2 inches deep. Cover pan with plastic wrap or a clean tea towel, put in a warm place, and allow to rise until doubled, 2 1/2 to 3 hours. 
5.  Heat oven to 350°. 
6.  To prepare topping, in a small bowl, mix corn syrup with 2 tablespoons water and the vanilla. 
7.  Using an electric mixer with paddle attachment, cream butter, sugar and salt until light and fluffy, 5 to 7 minutes.  
8. Scrape down sides  of bowl and beat in the egg. 
9.  Alternately add flour and corn syrup mixture, scraping down sides of bowl between each addition. 
10.  Spoon topping in large dollops over risen cake and use a spatula to gently spread it in an even layer. 
11. Bake for 35 to 45 minutes; cake will rise and fall in waves and have a golden brown top, but will still be liquid in center when done. Allow to cool in pan before sprinkling with confectioners’ sugar for  serving. 

Results: A fairly easy cake to make. However, I baked it for 35 minutes and that was too long. There wasn’t a liquid center and the bottom was hard. I’m going to try this again. When the bottom was removed it was very good. 

*I made it a 2nd time, baked for 30 mins. The same thing happened, no gooey inside. 

Bottom Line: I had made this for a gift. I was very embarrassed that the recipient couldn’t get it out of the pan. They made do by cutting the bottom layer off. I’ve got to do this again and get it right. 

Please share this blog with all the folks from St. Louis, Missouri and butter lovers of the world. Thanks.