Rozaneks Bakery St Louis Gooey Butter Cake Recipes

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ST. LOUIS GOOEY BUTTER CAKE



St. Louis Gooey Butter Cake image

Legend has it that the St. Louis gooey butter cake originated by accident in the 1930s, when a baker mixed up the proportion of butter in one of his coffee cakes. Rather than throw it out, he sold it by the square, and the sugary, sticky confection was a hit. Naturally, a slice of gooey cake ends up next to - or in place of - the pumpkin pie at many a Missourian's Thanksgiving table. Some bakers like to add pumpkin and spices to the gooey filling. Not so in this yeast-risen version from Molly Killeen, the St. Louis native behind Made by Molly, a dessert company in Brooklyn. Her recipe is soft-centered, crisp-edged and not too sweet. The leftovers are excellent for breakfast the next morning.

Provided by Melissa Clark

Categories     snack, cakes, dessert

Time 4h30m

Yield 16 to 20 servings

Number Of Ingredients 15

3 tablespoons/45 milliliters milk at room temperature
1 3/4 teaspoons/5 grams active dry yeast
6 tablespoons/85 grams unsalted butter at room temperature
3 tablespoons/45 grams sugar
1 teaspoon/5 grams kosher salt
1 large egg
1 3/4 cups/215 grams all-purpose flour
3 tablespoons plus 1 teaspoon/50 milliliters light corn syrup
2 1/2 teaspoons/10 milliliters vanilla extract
12 tablespoons/170 grams/1 1/2 sticks unsalted butter, at room temperature
1 1/2 cups/300 grams sugar
1/2 teaspoon/3 grams kosher salt
1 large egg
1 cup plus 3 tablespoons/145 grams all-purpose flour
Confectioners' sugar, for sprinkling

Steps:

  • 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-by 13-inch baking dish at least 2 inches 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.
  • Heat oven to 350 degrees. 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.

Nutrition Facts : @context http, Calories 307, UnsaturatedFat 4 grams, Carbohydrate 46 grams, Fat 12 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 8 grams, Sodium 179 milligrams, Sugar 25 grams, TransFat 0 grams

ST. LOUIS STYLE GOOEY BUTTER CAKE



St. Louis Style Gooey Butter Cake image

What is Gooey Butter Cake you ask? It is a super-sweet, rich, St.Louis original treat! I have made this recipe hundreds of times to rave reviews. My fiances co workers even go as far as to trade work for Gooey Butter Cake! But what's someone from out-of-town, or in my case, relocated Las Vegas, to do? Follow This Recipe! It's super easy...anyone can make it! ENJOY!

Provided by nmlawrence

Categories     Dessert

Time 50m

Yield 10-12 serving(s)

Number Of Ingredients 6

1/2 cup butter (NOT MARGARINE!)
18 ounces yellow cake mix (one box)
3 eggs
1 (8 ounce) package cream cheese (cut into quarters)
1/2 teaspoon almond extract or 1/2 teaspoon pure vanilla extract
4 cups confectioners' sugar (A.K.A. Powdered sugar)

Steps:

  • Preheat oven to 350.
  • Lightly grease (or spray with Pam) one deep 9x13 rectangular cake pan. I would suggest a 4 in deep pan, as the cake rises when it is cooking, but a oven-safe disposable coffee cake pan from the grocery store would work fine too.
  • Melt butter. I do this by heating the the microwave on low power for 30 seconds.
  • Empty cake mix into a large bowl.
  • Stir melted butter, along with ONE egg, into the cake mix.
  • PRESS mixture into pan. Mixture will have the consistency of sticky dough. Using a spatula works for me, but pressing with clean fingers will do the trick as well.
  • In a large bowl, mix cream cheese, almond or vanilla extract, confectioners sugar and the remaining two eggs.
  • Beat for three minutes with an electric mixer set on medium high speed, or until smooth with NO lumps.
  • Pour evenly over top of the cake mixture in the pan. Use a spatula to spread.
  • Place a large cookie sheet on the rack below the cake. Sometimes when you use a cake pan with less depth, the cake bubbles and spills over. The cookie sheet will spare your oven! Bake at 350 for 30-45 minutes until golden brown on top. Cooking time is estimated, you will really have to watch it here! I always take the cake out when it turns a darkish golden brown. Note that there will be a paper thin sugar "crust" that will form while the cake is baking. It the top layer of sugar hardening, and this is what will turn golden brown. It adds great texture!
  • Allow cake to cool COMPLETELY. This is very important, as the cake will not cut easily until it is completely cool. You will notice that the cake has sunken and set. This is normal. Refrigeration is optional. I personally like it at room temperature.
  • Dust the top with confectioners' sugar.
  • Cut cake into bars and serve with or without utensils, but make sure you have plenty of napkins, because this treat will have you licking your fingers! (Cake should be gooey underneath the sugar "crust", so don't over bake!).

ROZANEK'S BAKERY ST. LOUIS GOOEY BUTTER CAKE



Rozanek's Bakery St. Louis Gooey Butter Cake image

Make and share this Rozanek's Bakery St. Louis Gooey Butter Cake recipe from Food.com.

Provided by byZula

Categories     Dessert

Time 55m

Yield 1 9-inch square cake

Number Of Ingredients 9

1 cup all-purpose flour
3 tablespoons granulated sugar
1/3 cup butter or 1/3 cup margarine
1 1/4 cups granulated sugar
3/4 cup butter or 3/4 cup margarine
1/4 cup light corn syrup
1 egg
1 cup all-purpose flour
2/3 cup evaporated milk

Steps:

  • In a mixing bowl, combine 1 cup flour and 3 tablespoons sugar.
  • Cut in 1/3 cup butter until mixture resembles fine crumbs and starts to cling. Pat into the bottom of a 9-inch square baking pan.
  • For filling, in the mixing bowl, beat the 1 1/4 cups sugar and 3/4 cup butter or margarine until combined.
  • Beat in the corn syrup and egg until just combined.
  • Add the 1 cup flour and evaporated milk alternately to the mixing bowl, beating until just combined (batter will appear slightly curdled). Pour into crust-lined baking pan.
  • Bake at 350 degrees F for about 35 minutes or until cake is nearly firm when you shake it. Let cool in pan on wire rack.
  • Remove to serving plate. Sprinkle with confectioners' sugar.

Nutrition Facts : Calories 4326.5, Fat 219.7, SaturatedFat 135.9, Cholesterol 788.8, Sodium 1722.1, Carbohydrate 561.4, Fiber 6.8, Sugar 311.6, Protein 45.6

GOOEY BUTTER CAKE



Gooey Butter Cake image

The signature dessert of St. Louis is just what its name suggests-a wonderfully gooey butter cake that doesn't quite set when baked.

Provided by Anne Byrn

Yield Makes 16 servings

Number Of Ingredients 17

¼ cup whole milk
2¼ tsp. (1 package) active dry yeast
6 Tbsp. unsalted butter, at room temperature
3 Tbsp. granulated sugar
¾ tsp. salt
1 large egg
1¾ cups all-purpose flour
Soft butter for prepping the pans
¾ cup (1½ sticks) unsalted butter, at room temperature
1½ cups granulated sugar
½ tsp. salt
¼ cup light corn syrup
1½ tsp. vanilla extract
2 large eggs, at room temperature
¼ cup whole milk, at room temperature
1 cup cake flour
Confectioners' sugar for dusting the cake

Steps:

  • For the cake, place the milk in a small saucepan over medium heat for about 1 minute, or in the microwave on low power for 45 seconds, and heat until the milk is 100° F. Sprinkle the yeast over the milk, and stir to dissolve. Set aside.
  • Place the butter, sugar, and salt in a large bowl, and beat with an electric mixer on medium speed until light and fluffy, 2 to 3 minutes. Add the egg, and beat until incorporated. Stop the mixer, and scrape down the sides of the bowl. Add the flour alternately with the yeast and milk mixture, beginning and ending with the flour. When all the flour has been added, blend on low speed until the dough is smooth and elastic, about 5 minutes.
  • Lightly rub butter into the bottom of two 8" square pans. Divide the dough in half, and press one half into the bottom of each pan. Cover each pan loosely with plastic wrap, and place in a warm place to rise until nearly doubled, about 2 hours.
  • When the dough has nearly finished rising, make the filling. Place the butter, sugar, salt, and corn syrup in a large mixing bowl, and beat on medium speed until light and fluffy, about 3 minutes. Scrape down the bowl and add the vanilla and 1 egg. Beat on medium speed until combined, then add the second egg. Add the milk and half the flour, beating until combined. Add the rest of the flour, and beat until smooth. Set aside.
  • Place a rack in the center of the oven, and preheat the oven to 350°F. Pour the filling over the rising dough, dividing it evenly between the 2 pans, and spread it to the edges. Place the pans in the oven.
  • Bake the cakes until the tops are golden brown, 25 to 30 minutes. Remove from the oven, and let the cakes cool for 20 minutes. Dust with confectioners' sugar, slice, and serve warm.

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