St. Louis Gooey Butter Cake

By Tingrin3

Ingredients

• For the Base Layer:
• Ingredients
• 3 tablespoons milk (I used 1%), at room temperature
• 2 tablespoons warm water
• 1 packet active dry yeast (about 1 3/4 teaspoons)
• 6 tablespoons unsalted butter, softened
• 3 tablespoons granulated sugar
• 1 teaspoon kosher salt
• 1 egg
• 1 3/4 cups all-purpose flour
• For the Topping:
• 3 tablespoons plus 1 teaspoon honey
• 2 tablespoons water
• 2 1/2 teaspoons vanilla extract
• 3/4 cup (1 1/2 sticks) unsalted butter, softened
• 1 1/2 cups granulated sugar
• 1/2 teaspoon kosher salt
• 1 egg
• 1 cup plus 3 tablespoons all-purpose flour

Preparation

Step 1

Instructions

Make the Base:
1.Stir the milk, water, and yeast together in a small bowl. Set aside to proof.
2.In a medium mixing bowl, cream the butter, sugar, and salt. Scrape down the sides and bottom of the bowl with a rubber spatula, and beat in the egg. Alternately add the flour and milk mixture, scraping the bowl after each addition.
3.Beat the dough on medium speed for 5 to 7 minutes.
4.Press the dough into the bottom of an ungreased 9x13-inch baking dish. Set in a warm place and allow to rise until doubled in size (about 2 hours).
Make the Topping:
5.Stir the honey, water, and vanilla together in a small bowl and set aside.
6.In a large mixing bowl, cream the butter, sugar, and salt together until pale and fluffy.
7.Scrape the bottom and sides of the mixing bowl, and beat in the egg.
8.Alternately add the flour and honey mixture, scraping the bowl after each addition.
9.Dollop the mixture evenly over the top of the base layer, and smooth into an even layer with a spatula.
10.Bake in a preheated oven at 350 degrees F for 30 minutes. Cake should be golden on top but still liquid in the center. Cool completely in the pan before cutting into squares.
Notes

Recipe barely adapted from The New York Times