St. Louis Gooey Butter Cake

Name: St. Louis Gooey Butter Cake
Yield: Serves 9
Cuisine: American, Midwest
Ingredients: 1/4 cup, whole milk, heated to 100 degrees; 1 1/2 teaspoons, instant or rapid-rise yeast; 1/4 cup (1¾ ounces), granulated sugar; 2 large, eggs, room temperature; 1/2 teaspoon, vanilla extract; 1/2 teaspoon, salt; 1 1/2 cups (7½ ounces), all-purpose flour; 6 tablespoons, unsalted butter, cut into 6 pieces and softened; 1/2 cup (3½ ounces), granulated sugar; 4 tablespoons, unsalted butter, softened; 2 ounces, cream cheese, softened; 2 tablespoons, light corn syrup; 1 large, egg, room temperature; 1 teaspoon, vanilla extract; 1/3 cup (1⅔ ounces), all-purpose flour; 3 tablespoons, instant vanilla pudding mix; 2 tablespoons, confectioners' sugar

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Appears in Cook's Country October/November 2008

Desserts or Baked Goods

American

Midwest

Cakes

This coffee cake features the signature sweet and gooey topping over a sturdy yeast-dough base. A dusting of confectioners' sugar puts it over the top.

SERVES9

TIME1¼ hours, plus 30 minutes rising and 3 hours cooling

WHY THIS RECIPE WORKS

Taking inspiration from rich yeasted doughs like brioche and Danish for our recipe for St. Louis Gooey Butter Cake, we doubled the amount of eggs. Using milk in the dough instead of water gave the cake even more substance, while doubling th...

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