ST. LOUIS GOOEY BUTTER CAKE
Legend has it that the St. Louis gooey butter cake originated by accident in the 1930s, when a baker mixed up the proportion of butter in one of his coffee cakes. Rather than throw it out, he sold it by the square, and the sugary, sticky confection was a hit. Naturally, a slice of gooey cake ends up next to - or in place of - the pumpkin pie at many a Missourian's Thanksgiving table. Some bakers like to add pumpkin and spices to the gooey filling. Not so in this yeast-risen version from Molly Killeen, the St. Louis native behind Made by Molly, a dessert company in Brooklyn. Her recipe is soft-centered, crisp-edged and not too sweet. The leftovers are excellent for breakfast the next morning.
Provided by Melissa Clark
Categories snack, cakes, dessert
Time 4h30m
Yield 16 to 20 servings
Number Of Ingredients 15
Steps:
- In a small bowl, mix milk with 2 tablespoons warm water. Add yeast and whisk gently until it dissolves. Mixture should foam slightly.
- Using an 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 between each addition. Beat dough on medium speed until it forms a smooth mass and pulls away from sides of bowl, 7 to 10 minutes.
- Press dough into an ungreased 9-by 13-inch baking dish at least 2 inches deep. Cover dish with plastic wrap or clean tea towel, put in a warm place, and allow to rise until doubled, 2 1/2 to 3 hours.
- Heat oven to 350 degrees. To prepare topping, in a small bowl, mix corn syrup with 2 tablespoons water and the vanilla. Using an electric mixer with paddle attachment, cream butter, sugar and salt until light and fluffy, 5 to 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; 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.
Nutrition Facts : @context http, Calories 307, UnsaturatedFat 4 grams, Carbohydrate 46 grams, Fat 12 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 8 grams, Sodium 179 milligrams, Sugar 25 grams, TransFat 0 grams
GOOEY BUTTER CAKE
The signature dessert of St. Louis is just what its name suggests-a wonderfully gooey butter cake that doesn't quite set when baked.
Provided by Anne Byrn
Yield Makes 16 servings
Number Of Ingredients 17
Steps:
- For the cake, place the milk in a small saucepan over medium heat for about 1 minute, or in the microwave on low power for 45 seconds, and heat until the milk is 100° F. Sprinkle the yeast over the milk, and stir to dissolve. Set aside.
- Place the butter, sugar, and salt in a large bowl, and beat with an electric mixer on medium speed until light and fluffy, 2 to 3 minutes. Add the egg, and beat until incorporated. Stop the mixer, and scrape down the sides of the bowl. Add the flour alternately with the yeast and milk mixture, beginning and ending with the flour. When all the flour has been added, blend on low speed until the dough is smooth and elastic, about 5 minutes.
- Lightly rub butter into the bottom of two 8" square pans. Divide the dough in half, and press one half into the bottom of each pan. Cover each pan loosely with plastic wrap, and place in a warm place to rise until nearly doubled, about 2 hours.
- When the dough has nearly finished rising, make the filling. Place the butter, sugar, salt, and corn syrup in a large mixing bowl, and beat on medium speed until light and fluffy, about 3 minutes. Scrape down the bowl and add the vanilla and 1 egg. Beat on medium speed until combined, then add the second egg. Add the milk and half the flour, beating until combined. Add the rest of the flour, and beat until smooth. Set aside.
- Place a rack in the center of the oven, and preheat the oven to 350°F. Pour the filling over the rising dough, dividing it evenly between the 2 pans, and spread it to the edges. Place the pans in the oven.
- Bake the cakes until the tops are golden brown, 25 to 30 minutes. Remove from the oven, and let the cakes cool for 20 minutes. Dust with confectioners' sugar, slice, and serve warm.
GOOEY BUTTER APPLE CAKE
This cake is great for serving in the fall when you want something seasonal, but don't want to make the traditional apple pie. It has two layers to it, the top is very gooey, and the bottom although made with a cake mix is more like a thick crust. It can be served warm or at room temperature. I've never tried it cold.
Provided by MsLizze
Categories Dessert
Time 1h15m
Yield 18 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 F.
- Set aside an ungreased 9" x 13" pan.
- Peel and slice the apples.
- Then toss them in a bowl with the lemon juice to keep them from turning brown.
- Set aside.
- Blend cake mix, 1 stick melted butter, and 1 egg in large mixing bowl for 2 minutes at low to medium.
- The batter should easily come together into a ball.
- Scrape down the sides of the bowl with a rubber spatula to get as much as possible off the sides.
- Pat the batter evenly in the pan until it is fairly smooth, and bake in the oven for ten minutes to allow the batter to become firmer.
- While the first layer is baking, in the same bowl used for the batter, blend the cream cheese for 30 seconds at low to medium until fluffy.
- Add the last two eggs, vanilla, cinnamon, and the other stick of melted butter.
- Beat on medium for 1 minute.
- Add sugar and beat 1 minute more.
- Add the apple slices to the cream cheese mixture.
- when the first layer has baked for 10 minutes, take it back out and spread the cream cheese mixture over the cake and bake another 35 to 40 minutes or until slightly browned like meringue.
- The cream cheese mixture will not solidify, hence the gooey part, so using a toothpick to check for doneness won't work.
- Let cool 30 minutes.
- Refrigerate leftovers.
GOOEY BUTTER CAKE
A friend gave me a quick version of this gooey butter cake recipe using a cake mix, but I prefer baking from scratch, so I made my own version. My family can't get enough! The middle will sink a little; this is normal. This dessert is delicious served warm or cold. -Cheri Foster, Vail, Arizona
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 16 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 325°. In a large bowl, combine flour, sugar, baking powder and salt. In another bowl, whisk together melted butter, egg and vanilla; add to flour mixture and stir to combine. Press onto bottom of a greased 13x9-in. baking dish., For topping, in a large bowl, beat cream cheese and eggs until smooth. Add confectioners' sugar and stir to combine. Pour over crust. Bake until center is almost set and edges start to brown, 40-45 minutes. Cool 1 hour on a wire rack. Sprinkle with additional confectioners' sugar if desired.
Nutrition Facts : Calories 381 calories, Fat 17g fat (10g saturated fat), Cholesterol 80mg cholesterol, Sodium 299mg sodium, Carbohydrate 53g carbohydrate (37g sugars, Fiber 1g fiber), Protein 4g protein.
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