St. Louis Gooey Butter Cake from Scratch

== Description ==
Available in almost every bakery and supermarket in the St. Louis area, this ooey, gooey coffee cake is unique in taste, texture and appearance.
* Contributed by Catsrecipes Y-Group
* Yield: 2 cakes; 10 to 12 servings each
== Ingredients ==
=== Dough ===
* ¼ cup warm water (110°F)
* 4½ teaspoons instant yeast
* ½ cup warm milk (110°F)
* ⅓ cup granulated sugar
* 2 teaspoons pure vanilla extract
* ¼ cup (½ stick) unsalted butter, softened
* 1 egg
* ¼ teaspoon salt
* 2½ cups all-purpose flour, divided
=== Gooey butter topping ===
* 2½ cups granulated sugar
* 1 cup (2 sticks) unsalted butter, softened
* dash salt
* 1 egg
* ¼ cup light corn syrup
* 2⅓ cups all-purpose flour
* ¼ cup warm water (110°F)
* 2 teaspoons pure vanilla extract
* confectioners' sugar, for sprinkling 
== Directions ==
=== Dough ===
# Combine water and yeast in mixing bowl of electric mixer; hand-whisk to mix, then let stand a few minutes.
# Stir in milk, sugar, vanilla, butter, egg, salt, and 2 cups of the flour.
# Switch to dough hook and knead on slow speed, sprinkling in as much of the remaining ½ cup flour as needed, until dough is smooth, about 5 to 8 minutes.
# Cover bowl with a towel and let dough rise in warm, draft- free place 45 to 60 minutes, or until almost doubled. 
=== Gooey butter topping ===
# Meanwhile, prepare gooey butter topping.
# Combine granulated sugar, butter, salt, egg, corn syrup, flour, water and vanilla in work bowl of food processor fitted with metal blade; process 20 to 30 seconds, or until mixture is a smooth paste (or beat with electric mixer until well mixed).
=== Assembly ===
# Generously spray two 9-inch square baking pans with nonstick cooking spray.
# Line a baking sheet with parchment paper.
# Gently punch down dough.
# Divide dough into two equal pieces.
# Press one portion into each prepared pan, pressing lightly to fit.
# Use fingertips to crimp edges about halfway up side of pan to make a border (so gooey butter will not run underneath).
# Use a fork to prick a few holes in dough to prevent bubbling (do not prick dough all the way through).
# Divide gooey butter into two equal portions; spread over dough in each pan.
# Let stand, uncovered, 25 minutes.
# Place pans on prepared baking sheet.
# Bake in preheated 375°F oven 20 minutes, then reduce heat to 350°F and bake 15 minutes.
# Topping should be bubbly and golden brown. Do not overbake; topping will not be gooey if cakes are baked too long.
# Remove pans from oven and transfer to wire racks to cool until the topping settles and cake is just a bit warmer than room temperature.
# Sprinkle tops with confectioners' sugar.
# Serve warm or at room temperature.
__NOTOC__
Category:Cathy's Recipes
Category:Cake Recipes
Category:Egg Recipes