• National Cake Week - 3

    From Dave Drum@1:3634/12 to All on Wed Sep 11 15:11:00 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: St. Louis Gooey Butter Cake
    Categories: Cakes, Desserts
    Yield: 18 servings

    MMMMM----------------------------CAKE---------------------------------
    3 tb (45 ml) milk; room temp
    1 3/4 ts (5 g) active dry yeast
    6 tb (85 g) unsalted butter; room
    - temp
    3 tb (45 g) sugar
    1 ts (5 g) kosher salt
    1 lg Egg
    1 3/4 c (215 g) all-purpose flour

    MMMMM--------------------------TOPPING-------------------------------
    3 tb + 1 ts (50 ml) light corn
    - syrup
    2 1/2 ts (10 ml) vanilla extract
    12 tb (170 g) unsalted butter;
    - room temp
    1 1/2 c (300 g) sugar
    1/2 ts (3 g) kosher salt
    1 lg Egg
    1 c + 3 tb (145 g) A-P flour
    Confectioners' sugar; for
    - sprinkling

    In a small bowl, mix milk with 2 tablespoons warm water.
    Add yeast and whisk gently until it dissolves. Mixture
    should foam slightly.

    Using an electric mixer with paddle attachment, cream
    butter, sugar and salt. Scrape down sides of bowl and
    beat in the egg. Alternately add flour and the milk
    mixture, scraping down sides of bowl between each
    addition. Beat dough on medium speed until it forms a
    smooth mass and pulls away from sides of bowl, 7 to 10
    minutes.

    Press dough into an ungreased 9" X 13" baking dish at
    least 2" deep. Cover dish with plastic wrap or clean tea
    towel, put in a warm place, and allow to rise until
    doubled, 2 1/2 to 3 hours.

    Set oven @ 350°F/175°C.

    TO PREPARE TOPPING, in a small bowl, mix corn syrup with
    2 tablespoons water and the vanilla. Using an electric
    mixer with paddle attachment, cream butter, sugar and
    salt until light and fluffy, 5 to 7 minutes. Scrape down
    sides of bowl and beat in the egg. Alternately add flour
    and corn syrup mixture, scraping down sides of bowl
    between each addition.

    Spoon topping in large dollops over risen cake and use a
    spatula to gently spread it in an even layer. Bake for
    35 to 45 minutes; cake will rise and fall in waves and
    have a golden brown top, but will still be liquid in
    center when done. Allow to cool in pan before sprinkling
    with confectioners' sugar for serving.

    By Melissa Clark

    Yield: 16 to 20 servings

    RECIPE FROM: https://cooking.nytimes.com

    Uncle Dirty Dave's Kitchen

    MMMMM

    ... 57 Was a great vintage for ketchup.
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