St. Louis Gooey Butter Cake

From Cook's Country | October/November 2008

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 the sugar lent more than the obvious sweetness—it helped… read more

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 the sugar lent more than the obvious sweetness—it helped tenderize the cake. To get the right velvety, custardlike consistency for the topping, we beat in some cream cheese with the butter and sugar. Vanilla pudding mix added flavor and produced a creamy, gooey-yet-sliceable texture.

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Serves 9

Remove the cake from the oven when the perimeter is golden brown and the center is still slightly loose; the topping will continue to set as the cake cools.

Ingredients

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