St. Louis Gooey Butter Cake - Revision history

10.10.10.101 at 04:23, 29 January 2021

2021-01-29T04:23:24Z

← Older revision		Revision as of 04:23, 29 January 2021
Line 27:		Line 27:
	[[Category: Recipes]]		[[Category: Recipes]]
	[[Category: Dessert]]		[[Category: Dessert]]
			[[Category: Cake]]

10.10.10.101 at 01:24, 25 June 2020

2020-06-25T01:24:20Z

← Older revision		Revision as of 01:24, 25 June 2020
Line 24:		Line 24:
	#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.		#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.		#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.

			[[Category: Recipes]]
			[[Category: Dessert]]

10.10.10.101: Created page with "==Ingredients== ===For the cake=== 3 tablespoons/45 milliliters milk at room temperature 1 ¾ teaspoons/5 grams active dry yeast *6 tablespoons/85 grams unsalted butter at r..."

2020-06-25T01:23:54Z

Created page with "==Ingredients== ===For the cake=== *3 tablespoons/45 milliliters milk at room temperature *1 ¾ teaspoons/5 grams active dry yeast *6 tablespoons/85 grams unsalted butter at r..."

New page

==Ingredients==
===For the cake===
*3 tablespoons/45 milliliters milk at room temperature
*1 ¾ 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 ¾ cups/215 grams all-purpose flour
===For the topping===
*3 tablespoons plus 1 teaspoon/50 milliliters light corn syrup
*2 ½ teaspoons/10 milliliters vanilla extract
*12 tablespoons/170 grams/1 1/2 sticks unsalted butter, at room temperature
*1 ½ cups/300 grams sugar
*½ teaspoon/3 grams kosher salt
*1 large egg
*1 cup plus 3 tablespoons/145 grams all-purpose flour
*Confectioners’ sugar, for sprinkling

==Instructions==
#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.

St. Louis Gooey Butter Cake - Revision history

10.10.10.101 at 04:23, 29 January 2021

10.10.10.101 at 01:24, 25 June 2020

10.10.10.101: Created page with "==Ingredients== ===For the cake=== *3 tablespoons/45 milliliters milk at room temperature *1 ¾ teaspoons/5 grams active dry yeast *6 tablespoons/85 grams unsalted butter at r..."

10.10.10.101: Created page with "==Ingredients== ===For the cake=== 3 tablespoons/45 milliliters milk at room temperature 1 ¾ teaspoons/5 grams active dry yeast *6 tablespoons/85 grams unsalted butter at r..."