Butterscotch Gooey Butter Cake

Name: Butterscotch Gooey Butter Cake
Yield: Serves 9
Ingredients: 1/4 cup, whole milk, heated to 100 degrees; 1 1/2 teaspoons, instant or rapid-rise yeast; 1/4 cup packed (1¾ ounces/50 grams), light brown sugar; 2 large, eggs, room temperature; 1/2 teaspoon, vanilla extract; 1/2 teaspoon, salt; 1 1/2 cups (7½ ounces/213 grams), all-purpose flour; 6 tablespoons, unsalted butter, cut into 6 pieces and softened; 1/2 cup (3½ ounces/99 grams), granulated sugar; 4 tablespoons, unsalted butter, softened; 2 ounces (57 grams), cream cheese, softened; 2 tablespoons, light corn syrup; 1 large, egg, room temperature; 1 teaspoon, vanilla extract; 1/3 cup (1⅔ ounces, 47 grams), all-purpose flour; 3 tablespoons, instant butterscotch pudding mix; 2 tablespoons, confectioners' sugar

Desserts or Baked Goods
Cakes

Appears in Cook's Country October/November 2008

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.

SERVES 9

TIME 1¼ hours, plus 30 minutes rising and 3 hours cooling

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