- 12
Ingredients
- For the cake:
- 1/2 cup whole milk , heated to 100 degrees
- 3 teaspoons instant or rapid-rise yeast
- 1/2 cup granulated sugar
- 4 large eggs , room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon salt
- 3 cups all-purpose flour
- 12 tablespoons unsalted butter , cut into 6 pieces and softened
- For the topping:
- 3 tablespoons plus 1 teaspoon light corn syrup
- 2 1/2 teaspoons vanilla extract
- 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
- 1 1/2 cups sugar
- 1/2 teaspoon kosher salt(omit if using salted butter)
- 1 large egg
- 1 cup plus 3 tablespoons all-purpose flour
- Confectioners’ sugar, for sprinkling.
Preparation
Step 1
Dough:
1. Adjust oven rack to lower-middle position and heat oven to 200 degrees. When oven reaches 200 degrees, shut oven off.
Line 9x13 inch baking pan with foil sling. Grease foil and medium bowl.
2. In bowl of standing mixer fitted with paddle attachment, mix milk and yeast on low speed until yeast dissolves. Add sugar, eggs, vanilla,
salt, and flour and mix until combined, about 30 seconds. Increase speed to medium-low and add butter, one piece at a time, until incorporated,
then continue mixing for 5 minutes. Transfer batter to prepared bowl, cover with plastic, and place in warm oven. Let rise until doubled in size,
about 30 minutes. Spread batter in prepared pan. Heat oven to 350 degrees.
Gooey topping:
1. Heat oven to 350 degrees.
2. In a small bowl, whisk corn syrup with 2 tablespoons water and the vanilla.
3. Using an electric mixer with paddle attachment, cream butter, sugar and salt until light and fluffy, 5 to 7 minutes.
4. Scrape down sides of bowl and beat in the egg.
5. Alternately add flour and corn syrup mixture, scraping down sides of bowl between each addition.
6. Spoon topping in large dollops over risen cake and use an offset spatula to gently spread it in an even layer. 7. Bake for 30 to 35 minutes, cake will rise and fall in waves and have a golden brown top, but will still be liquid in center when done.
8. Allow to cool in pan before sprinkling with confectioners’ sugar for serving.