St. Louis Gooey Butter Cake
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.
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 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.
© 2018 America's Test Kitchen. All rights reserved.