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St. Louis Gooey Butter Cake

Source of Recipe


Cook's Country magazine (October / November 2008)



List of Ingredients



• -- Dough --
  
• ¼ cup whole milk, heated to 110° F
  
• 1½ tsp rapid-rise or instant yeast
  
• ¼ cup granulated sugar
  
• 2 large eggs, room temperature
  
• ½ tsp vanilla extract
  
• ½ tsp salt
  
• 1½ cups all-purpose flour
  
• 6 Tbsp unsalted butter, cut into 6 pieces and softened
  
• .
  
• -- Topping --
  
• ½ cup granulated sugar
  
• 4 Tbsp unsalted butter, softened
  
• 2 ounces cream cheese, softened
  
• 2 Tbsp light corn syrup
  
• 1 large egg, room temperature
  
• 1 tsp vanilla extract
  
• 1/3 cup all-purpose flour
  
• 3 Tbsp instant vanilla pudding mix
  
• 2 Tbsp confectioners' sugar
  






Instructions



1. For the dough:
   Adjust oven rack to lower-middle position and heat oven to 200° F. When oven reaches 200°, shut oven off. Line an 8-inch square baking pan with foil sling. Grease foil and medium bowl.
   
   
2. In bowl of standing mixer fitted with paddle attachment, mix milk and yeast on low speed until yeast dissolves. Add sugar, eggs, vanilla, salt and flour and mix until combined, about 30 seconds. Increase speed to medium-low and add butter, 1 piece at a time, until incorporated, then continue mixing for 5 minutes.
   
   
3. Transfer batter to prepared bowl, cover with plastic, and place in warm oven. Let rise until doubled in size, about 30 minutes. Spread batter in prepared pan.
   Heat oven to 350° F.
   
   
4. For the topping:
   In bowl of standing mixer fitted with paddle attachment, beat granulated sugar, butter and cream cheese on medium speed until light and fluffy, about 2 minutes. Reduce speed to low and add corn syrup, egg and vanilla until combined. Add flour and pudding mix, and mix just until incorporated. Portion dollops of topping evenly over batter, then spread into even layer.
   
   
5. Once oven is fully heated, bake until exterior is golden and center of topping is just beginning to color (center should jiggle slightly when pan is shaken), about 25 minutes. Cool in pan at least 3 hours. Use foil overhang to lift cake from pan. Dust cake with confectioners' sugar. Serve.
   
   Serves 9
   
   
   • Butterscotch Gooey Cake:
   For dough, substitute ¼ cup packed light brown sugar for granulated sugar. For topping, substitute 3 tablespoons instant butterscotch pudding mix for vanilla pudding mix.
   
   • Chocolate Gooey Butter Cake:
   For dough, replace 3 tablespoons flour with equal amount of Dutch-processed cocoa. For topping, substitute 3 tablespoons instant chocolate pudding mix for vanilla pudding mix.