St. Louis Gooey Butter Cake

Some days you just want to eat something that is absolutely terrible for you, and savor every bite. This is a cake for those types of occasions and my-oh-my is it worth every buttery calorie! When I saw this cake over at Smitten Kitchen, I knew it was completely necessary to make, despite the fact that I’m supposed to be on a diet. It just called to me, “Raaachaaaeel, maaaake meee!” I’m sorry, I had to listen.

If you need some comfort in the form of gooey goodness, or your looking for something to wow your friends, this cake is for you.

St. Louis Gooey Butter Cake

recipe from The New York Times

16-20 servings

ingredients:

for the cake:

• 3 tbsp milk, at room temperature
• 2 tbsp warm water
• 1 3/4 tsp active dry yeast
• 6 tbsp unsalted butter, at room temperature
• 3 tbsp granulated sugar
• 1 tsp sea salt
• 1 large egg
• 1 3/4 cup all-purpose flour

for the topping:

• 3 tbsp + 1 tsp light corn syrup
• 2 tbsp water
• 2 1/2 tsp vanilla extract
• 3/4 cup (12 tbsp) unsalted butter, at room temperature
• 1 1/2 cups granulated sugar
• 1/2 tsp sea salt
• 1 large egg
• 1 cup + 3 tbsp all-purpose flour
• confectioners’ sugar, for dusting

1. In a small bowl, combine the milk and water. Add the yeast and whisk gently until dissolved; the mixture should foam slightly.
2. In an electric mixer fitted with a paddle attachment, cream together the butter (for the cake), sugar, and salt. Scrape down the sides of the bowl and add in the egg. Next, alternately add in the flour and milk mixture, beginning and ending with the flour, and scraping down the bowl between each addition. Beat on medium speed until the dough forms a smooth mass and pulls away from the sides of the bowl, about 7 to 10 minutes.
3. Press the dough into an ungreased 9 x 13 inch glass baking dish that is at least 2 inches deep. Cover the dish with plastic wrap and put in a warm place to rise for 2 1/2 to 3 hours.
4. When ready to bake, preheat the oven to 350 degrees.
5. Prepare the topping: in a small bowl mix together the corn syrup, water, and vanilla extract.
6. In the bowl of an electric mixer fitted with a paddle attachment, cream together the butter and sugar until light and fluffy, about 5 to 7 minutes. Scrape down the sides of the bowl and add in the egg; beat until combined. Alternately add in the flour and corn syrup mixture, beginning and ending with the flour and scraping down the sides of the bowl between each addition.
7. Spoon the topping in large dollops over the risen cake and, using a spatula, gently spread it in an even layer.
8. Bake for 40 to 45 minutes. The cake will rise and fall in waves and have a golden brown top, but still liquid in the center when done. Allow to cool in pan before sprinkling with confectioners’ sugar and slicing.

This is NOT a low-cal dessert (But let’s be honest, if you are craving something like this cake, then you don’t care about the calories; here they are anyway)! 20 servings at about 240 calories each OR 16 servings at around 300 calories each.