This recipe is simply one of the best happy accidents ever… Legend has it that the gooey butter cake was made quite by accident by a south St. Louis German-American baker back in the 1930s. It’s said that he mixed up the proportion of butter when making a coffee cake, and instead of throwing it out, he cut it and sold it by the square. It was an overnight hit and people were soon flocking to the bakery asking for more; thus, making the gooey butter cake a fast, and long-lived, regional favorite.
You don’t have to live in St. Louis to enjoy this awesome sweet treat though. My aunt (who is indeed from St. Louis) graciously shared her recipe with me and I can personally attest to the fact that it is beyond yummy! Seriously, it is soooo good…! Give this recipe a try; it’s surely easier than traveling to St. Louis to buy your own piece of gooey butter cake (unless, of course you already live there).
Crust Ingredients:
- 1 ¾ cup all-purpose flour
- 1 cup sugar
- 3 tablespoons malted milk powder
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- 1 large egg
- 1 stick and 1 tablespoon unsalted butter (melted)
Filling Ingredients:
- 1 ½ sticks butter (room temperature)
- 1 ½ cups sugar
- ½ teaspoon kosher salt
- 1 large egg
- 2 teaspoons vanilla
- 3 tablespoons light corn syrup
- 2 tablespoons of water
- 1 cup flour
Topping Ingredients:
- Powdered sugar (to taste)
Directions:
First, preheat oven to 350. Then, line a 9×12 inch pan with foil and spray with nonstick oil. To make the crust, whisk the flour, sugar, milk powder, baking powder, and salt. Once combined, add the egg and melted butter. After it is thoroughly mixed, press it evenly into the prepared pan to make the crust.
Next, use a stand mixer to cream butter, sugar, and salt until fluffy (approximately 5 minutes). Then add in the egg and thoroughly mix. Continue by adding vanilla, corn syrup and 2 tablespoons of water and mix. Next, add in the flour (on low setting) until combined. Last, spread filling over crust evenly and bake at 350 degrees for 35 – 40 minutes. After baking, let cool, cut into small squares, and sprinkle with powdered sugar. Enjoy with coffee or tea – or heck, by the handfuls.
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