Joey, I found you having been linked in a discussi...

2010-01-06T09:48:58.006-05:00

Joey, I found you having been linked in a discussion at the STToday website food forum. Great site you have.

We are discussing various recipes and someone offered you as a GBC example. I see you're using the Heimburger Bakery version. Like a lot of things there are a couple of different recipes considered to be the "one", so I'll leave you another that uses both corn syrup and cream cheese plus a little vanilla pudding.

At any rate, you might want to try your scratch version again, but this time look to take it out of the oven shortly after 25 minutes, not 35. You should look for the edges to be browned but the rest of the cake still yellow or no more than golden--certainly not brown. Thats overcooked. And leave it to stand and finish abking itself for 2 or 3 hours in the the vessel it was baking in. You'll get a better result.

Greeting from St Louis, and here's that other recipe:

Ingredients

For dough
1/4 cup whole milk, heated to 100 degrees
1 1/2 teaspoons instant or rapid-rise yeast
1/4 cup granulated sugar
2 large eggs, at room temperature
1/2 teaspoon vanilla
1/2 teaspoon salt
1 1/2 cups all-purpose flour
6 tablespoons unsalted butter, cut into 6 pieces and softened
For topping
1/2 cup granulated sugar
4 tablespoons unsalted butter, softened
2 ounces cream cheese, softened
2 tablespoons light corn syrup
1 large egg, at room temperature
1 teaspoon vanilla
1/3 cup all-purpose flour
3 tablespoons instant vanilla pudding mix
2 tablespoons powdered sugar

Directions

Adjust an oven rack to lower-middle position and preheat the oven to 200 degrees. When the oven reaches 200 degrees, shut oven off. Line an 8-inch square baking pan with a sheet of foil that extends over two edges. Grease foil and a medium bowl.

Prepare the dough: In bowl of a standing mixer fitted with the paddle attachment, mix milk and yeast on low speed until yeast dissolves. Add sugar, eggs, vanilla, salt and flour; mix until combined, about 30 seconds. Increase speed to medium-low and add butter, one piece at a time, until incorporated, then continue mixing for 5 minutes. Transfer batter to greased bowl, cover with plastic and place in warm oven. Let rise until doubled in size, about 30 minutes. Spread batter in prepared pan. Preheat oven to 350 degrees.

Prepare the topping: Using paddle attachment, beat granulated sugar, butter and cream cheese on medium speed until light and fluffy, about 2 minutes. Reduce speed to low; add corn syrup, egg and vanilla until combined. Add flour and pudding mix; beat until just incorporated. Portion dollops of topping evenly over batter, then spread into an even layer.

Bake in preheated oven until exterior is golden and center of topping is just beginning to color (center should jiggle slightly when the pan is shaken), about 25 minutes. Cool in pan at least 3 hours. Use foil overhang to lift cake from pan. Dust cake with powdered sugar. Serve. (Cake can be refrigerated for 2 days.)

Thank you so much for giving St. Louis credit for ...

2009-09-09T00:47:04.621-04:00

Thank you so much for giving St. Louis credit for Gooey Butter Cake. I wish Paula Deen would do the same instead of insisting that she created it herself.
Even her cake mix version has been around since cake mixes became available.
Check out my rant about this on my blog. www.slowtrav.com/blog/deborah
In the search box type Gooey Butter Cake and you'll find the entry.

I loved your taste test! We are thinking of doing ...

2008-09-19T09:43:00.000-04:00

I loved your taste test! We are thinking of doing the same thing. I just received two different family recipes, but both use cake mix. We were going to taste test those. I'm surprised everyone preferred the cake mix one, but I must admit, ours went fast at our event too. Thanks!! - Martha

Comments on Cooking with Joey: The Gooey Butter Cake-Off

Joey, I found you having been linked in a discussi...

Thank you so much for giving St. Louis credit for ...

I loved your taste test! We are thinking of doing ...