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Gooey Butter Cake

Source of Recipe

From "The Southern Sympathy Cookbook" by Perre Coleman Magness


Recipe Introduction

"I can't help but think that in a time of particular stress and sadness, something with the words gooey and butter in the name can only be immensely comforting. This is a made-from-scratch recipe, instead of the cake mix and instant pudding version that has become popular."

List of Ingredients

For the base:
â—¦ 1 cup all-purpose flour
â—¦ 3 tablespoons granulated sugar
â—¦ 6 tablespoons unsalted butter, cold

For the filling:
â—¦ 1 ¼ cups granulated sugar
â—¦ 12 tablespoons (1 ½ sticks) unsalted butter, at room temperature
â—¦ 1 egg
â—¦ 1 cup all-purpose flour
â—¦ â…” cup evaporated milk
â—¦ ¼ cup light corn syrup
â—¦ 1 teaspoon vanilla extract
â—¦ Confectioners' sugar


Recipe

For the base:
Preheat the oven to 350° F. Line an 8-inch square baking pan with nonstick foil or parchment paper.

Combine the flour and sugar in the bowl of a stand mixer fitted with the paddle attachment. Cut the butter into small pieces and sprinkle over the flour in the bowl. Beat on medium speed until the butter is well mixed with the dry ingredients and resembles rough crumbs. You can use your hands to rub any large clumps of butter into the flour. Sprinkle the mixture over the base of the pan and press in an even, tight layer.

For the filling:
Beat the sugar and butter together in the cleaned-out mixer bowl on medium to high speed until light and fluffy. Beat in the egg until well combined. Add the flour in two batches alternately with the evaporated milk until combined. Beat in the corn syrup and vanilla extract until thoroughly combined and smooth. Spread the filling over the base in the pan into an even layer. Bake for 30 to 40 minutes, until the top is golden brown and the center is still a little jiggly. Check the cake about 10 minutes before the time is up to get a feel for when the batter transforms from uncooked to lightly wobbly. Take it out of the oven before the center is firm so you get the gooey.

Remove the pan from the oven and cool completely. Sprinkle the top with confectioners' sugar.

Serves 9