Have you ever made a mistake so grand that people are still trying to recreate it to this day? In the best way possible, that sums up the story of this St.Louis confection. And while it is indeed gooey, but is it really a cake? We may be discussing American desserts, but to answer such a question, one may need to look for more German influence.
You know that scene in Spongebob Squarepants when said Sponge is att
empting to write an essay? "I'm doing it, I'm doing. Yeah, yeah, yeah! And some of these, and some of these. Almost there, aaaaaand done!"
Yeah, that was this video for me.
Nothing personal against Missouri, I just got a lot on my plate. (quite literally, because I'm always making food, heh) But I hope now to be back to a semi-normal uploading schedule, whether or not it's always a part of this series. I've come to realize that limiting myself exclusively to this style has made me burnt out. I'd rather be uploading more often with more variety than take another extended break due to lack of motivation, don't you agree?
Nevertheless, Missouri gooey butter cake! This cake was intensely sweet but in the best way possible. If you're a chewy edge brownie lover, you're gonna like this one. Though, baking it in a square pan will give you more of a soft, extra gooey center that some of you may desire. I ended up topping my personal slice with freshly cut strawberries, which helped to balance the level of sweetness perfectly. I only wish my bakery mistakes could become as legendary as this one!
St.Louis Gooey Butter Cake
makes 1 9"x13" rectangular or 2 9" circular cakes
Dough
3 tablespoons whole milk
2 tablespoons warm water
2 teaspoons active dry or instant yeast
6 tablespoons salted butter softened
3 tablespoons granulated sugar
1 large egg
½ teaspoon salt
1¾ cups all-purpose flour
Instructions:
Butter a 9x13" rectangular pan or 2 8" circular pans. Set aside
Combine milk and water in a small bowl and heat until just warm to the touch. Stir in the yeast and set aside for 5-10 minutes until foamy.
In a large mixing bowl with a hand mixer or in the bowl of a stand mixer, beat butter and sugar. Add egg and salt, mixing well and scraping down the sides of the bowl.
Add flour and milk/yeast mixture. Beat with the paddle attachment on medium-high speed for 7-10 minutes until it creates a sticky, smooth dough.
Spread the dough into the prepared 9x13-inch baking pan in a thin, even layer. Or divide into 2 and do the same with the circular pans. Cover with plastic wrap and let rise in a warm spot for 2-3 hours until doubled in size and puffy.
Filling:
¾ cup (12 Tablespoons) salted butter softened
1½ cups granulated sugar
1 large egg
3 tablespoons corn syrup
2 tablespoons water
2 teaspoons vanilla extract
1 cup all-purpose flour (141g)
Instructions:
Beat butter and sugar in a large bowl until fluffy and light, about 5 minutes. Add egg, corn syrup, water, and vanilla extract, mixing well to combine and scraping the bottom and sides of the bowl.
Add flour and mix well.
Assembly:
Preheat oven to 350°F.
Gently spread the filling onto the proofed dough, dividing it equally across both cakes if making 2.
Bake for 35 to 45 minutes just until browned around the edges and still jiggly and not completely set in the center. Cool completely.
Run a knife around the edge to help release the cake and remove it from the pan. Dust with powdered sugar and cut to serve.
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