Gooey butter cake

Here is a recipe for the best cake I had never heard of.  I was watching the new sci-fi show Defiance and the characters went underground to the city of St Louis which had been forced there by alien terraforming.  Whilst down there they talk about a restaurant where they used to go for Gooey Butter Cake.  Being a nosey sort I had to Google it immediately and discovered that this cake is a speciality of St Louis where there are two distinct varieties, one made by bakers using a yeast dough and the other a lazy home recipe using cake mix.  This is the baker's recipe converted into English and it tastes as good as it sounds.  The amounts of salt are correct, it gives a delicious salt sweet flavour.  The centre pieces of a lovely gooey topping and the edges are chewy, take your pick.

GOOEY BUTTER CAKE

 

 

For the cake

 

• 3 tbsp. milk at room temperature
• 2 tbsp. warm water
• 1 3/4 tsp active dry yeast
• 3oz/75g butter at room temperature
• 3 tbsp. granulated sugar
• 1 teaspoon of salt
• 8oz/175g plain flour

 

For the topping

 

• 3 tbsp. + 1 tsp of corn syrup (or any mild flavoured syrup like Gomme)
• 2 tbsp. water
• 2.5 tsp vanilla extract
• 6oz/150g butter at room temperature
• 12oz/300g granulated sugar
• 1/2 tsp salt
• 1 egg
• 8oz/175g plain flour

In a small bowl mix the milk and warm water, add the yeast and stir gently till dissolved then let sit for five minutes

Which is long enough to cream the butter, sugar and salt till light and fluffy. 

Beat in the egg.

fold in the flour in three parts alternating with the yeast mixture

Increase the speed to medium and beat the dough till smooth

Press the dough into the base of an ungreased baking dish about 12x12" then cover with cling film and put in a warm place to rise for about three hours till doubled in size.

 

Preheat your oven to 350F/180C/Gas 4
In a small bowl whisk together the syrup, water and vanilla essence
Cream the butter, sugar and salt until light and fluffy. 
Beat in the egg
Fold in the flour in three portions alternating with the syrup mixture
Drop the topping onto the dough in spoonsful then smooth over the top with a spatula
Bake for 40-45 minutes
The cake will have a golden brown top but the middle will be runny

Place your pan onto a wire rack to cool then cut up as desired
This cake is best eaten on the day but should last a day in an airtight container at room temperature