Post by Joann on Jun 5, 2011 20:25:26 GMT -5
Now on its third day and it has not deteriorated in quality.
St. Louis Gooey Butter Cake
9 x 13 dish (not pan) (I have a stoneware dish I like)
Cake
3 Tbs. milk, room temperature
1 ¾ tsps. Active dry yeast (I used instant)
6 Tablespoons unsalted butter, room temperature (I used salted)
3 Tablespoons sugar
1 Teaspoon salt
1 Large Egg
1 ¾ Cups All-Purpose Flour
Topping
3 Tablespoons plus 1 teaspoon light corn syrup
2 ½ Teaspoons vanilla
12 Tablespoons ( 1 & ½ sticks) Unsalted Butter, room temp.
1 ½ cups Sugar
½ tsp. Salt
1 Large Egg
1 Cup plus 3 Tablespoons All-Purpose Flour
Confectioners’ sugar, for sprinkling (I skipped this)
Dough: In a small bowl, mix milk with 2 Tablespoons warm water. Add yeast and dissolve. Should foam slightly.
Using an electric mixer with paddle attachment, cream butter, sugar and salt. Scrape down sides of bowl & beat in the egg. Alternately add flour and the milk mixture, scraping down sides. One can switch to a dough hook at this point… beat at medium speed til it forms a smooth mass & pulls away a little, 7 to 10 minutes.
Press, stretch & nudge dough into a greased dish. Cover with plastic or tea towel. Rise til double in bulk, about 2 to 3 hours. (dough behaves better if it rests a few minutes first)
Gooey Topping
Heat oven to 350 degrees. To prepare topping, in a small bowl, whisk corn syrup with 2 Tablespoons water & Vanilla. Using a paddle attachment, cream butter, sugar & salt til light & fluffy, 5 to 7 minutes. Scrape down sides of bowl & beat in the egg. Alternately add flour & corn syrup mixture, scraping down sides.
Spoon topping in large dollops over risen cake, spread evenly. Bake 30 to 45 minutes. Cake rises & falls in waves with a golden brown top, but still is liquid in center. Cool.
Sprinkle with pdr sugar.
In case you make it here are a couple of tips.
After kneading the yeasted layer, allow it to rest a few minutes before attempting to spread it out in your glass or ceramic dish (I am fortunate in owning an unglazed stoneware dish which is ideal) You really can’t spread dough until it relaxes.
When putting on the topping, put lots of dollops around and then smooth them out with a wet spoon or spatula. This works best.
Mine baked for 40 minutes. The finished cake remains sticky and slightly wobbly but should be browned and the edges should pull back slightly from the pan like any cake.
Watch it carefully towards the end.
I think if you don’t have or care to buy Karo syrup honey would work.
Joann (I put my tweaks in panenthesese)
St. Louis Gooey Butter Cake
9 x 13 dish (not pan) (I have a stoneware dish I like)
Cake
3 Tbs. milk, room temperature
1 ¾ tsps. Active dry yeast (I used instant)
6 Tablespoons unsalted butter, room temperature (I used salted)
3 Tablespoons sugar
1 Teaspoon salt
1 Large Egg
1 ¾ Cups All-Purpose Flour
Topping
3 Tablespoons plus 1 teaspoon light corn syrup
2 ½ Teaspoons vanilla
12 Tablespoons ( 1 & ½ sticks) Unsalted Butter, room temp.
1 ½ cups Sugar
½ tsp. Salt
1 Large Egg
1 Cup plus 3 Tablespoons All-Purpose Flour
Confectioners’ sugar, for sprinkling (I skipped this)
Dough: In a small bowl, mix milk with 2 Tablespoons warm water. Add yeast and dissolve. Should foam slightly.
Using an electric mixer with paddle attachment, cream butter, sugar and salt. Scrape down sides of bowl & beat in the egg. Alternately add flour and the milk mixture, scraping down sides. One can switch to a dough hook at this point… beat at medium speed til it forms a smooth mass & pulls away a little, 7 to 10 minutes.
Press, stretch & nudge dough into a greased dish. Cover with plastic or tea towel. Rise til double in bulk, about 2 to 3 hours. (dough behaves better if it rests a few minutes first)
Gooey Topping
Heat oven to 350 degrees. To prepare topping, in a small bowl, whisk corn syrup with 2 Tablespoons water & Vanilla. Using a paddle attachment, cream butter, sugar & salt til light & fluffy, 5 to 7 minutes. Scrape down sides of bowl & beat in the egg. Alternately add flour & corn syrup mixture, scraping down sides.
Spoon topping in large dollops over risen cake, spread evenly. Bake 30 to 45 minutes. Cake rises & falls in waves with a golden brown top, but still is liquid in center. Cool.
Sprinkle with pdr sugar.
In case you make it here are a couple of tips.
After kneading the yeasted layer, allow it to rest a few minutes before attempting to spread it out in your glass or ceramic dish (I am fortunate in owning an unglazed stoneware dish which is ideal) You really can’t spread dough until it relaxes.
When putting on the topping, put lots of dollops around and then smooth them out with a wet spoon or spatula. This works best.
Mine baked for 40 minutes. The finished cake remains sticky and slightly wobbly but should be browned and the edges should pull back slightly from the pan like any cake.
Watch it carefully towards the end.
I think if you don’t have or care to buy Karo syrup honey would work.
Joann (I put my tweaks in panenthesese)