st. louis gooey butter cake

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Step by step

10 steps

1
Make the cake dough: In a small bowl, mix milk with 2 tablespoons warm water. Add yeast and whisk gently until it dissolves. Mixture should foam slightly. ( Very slightly in my case.)
2
Using an electric mixer with paddle attachment, cream butter, sugar and salt.
3
Scrape down sides of bowl and beat in the egg.
4
Alternately add flour and the milk mixture, scraping down sides of bowl between each addition.
5
Clark doesn’t say to do this, but I switched to a dough hook at this point to beat dough on medium speed until it formed a smooth mass and pulled away (just a little, my dough was still very soft) from sides of bowl, 7 to 10 minutes.
6
Make the gooey topping: Heat oven to 350 degrees.
7
To prepare topping, in a small bowl, whisk corn syrup with 2 tablespoons water and the vanilla.
8
Using an electric mixer with paddle attachment, cream butter, sugar and salt until light and fluffy, 5 to 7 minutes.
9
Scrape down sides of bowl and beat in the egg.
10
Alternately add flour and corn syrup mixture, scraping down sides of bowl between each addition.