Gooey Butter Cake
From iwannabachef 14 years agoIngredients
- Dough Base/Cake shopping list
- 1/4 c sugar shopping list
- 1/4 c butter, softened shopping list
- 1/4 tsp. kosher salt shopping list
- 1 large egg shopping list
- 2 1/4 tsp dry yeast shopping list
- 1/2 c warm milk shopping list
- 2 1/2 c AP flour shopping list
- 1 T vanilla shopping list
- Filling/Topping shopping list
- 8 oz cream cheese, softened (Philadelphia brand preferred) shopping list
- 2 large eggs shopping list
- 1 tsp vanilla shopping list
- 1 stick (1/2 c) butter, melted shopping list
- 3 3/4 c confectioner's sugar shopping list
How to make it
- Warm milk in microwave for about 30 to 45 seconds. You just want it to be warm, make sure it doesn't exceed 120F, as this will kill the yeast.
- Mix yeast and 1 T sugar, add yeast/sugar mixture to warm milk, stir to combine and set aside for five minutes (the yeast will be bubbling, that shows that it's active)
- Using paddle attachment on mixer, cream the butter, remaining sugar, and salt.
- Scrap down sides of bowl, add egg, mix on medium speed until smooth.
- Switch mixer to low speed, add the yeast mixture and flour gradually. Once incorporated, increase to medium speed and beat until it forms a smooth mass and pulls away from the side of the bowl (approx. 7 to 10 minutes).
- Remove dough from ball and on a lightly floured surface knead for one minute.
- Place dough ball into a lightly greased bowl, cover with lint resistant towel, or plastic wrap, until it doubles in size (approximately 1 hour)
- While dough is fermenting, prepare topping.
- On medium/low speed blend cream cheese until smooth. Add eggs, one at a time, until incorporated, scrap down sides as needed.
- Pour in one stick of melted butter (it's not called gooey BUTTER cake for nothing), mix until incorporated into cream cheese/egg mixture
- Turn mixer down to low speed, gradually add in confectioner's sugar, blend until smooth.
- Add vanilla, increase to medium speed, blend for five minutes until mixture is light and fluffy.
- Lightly grease a 9x13 inch glass baking pan. Press dough evenly into the pan, form a slight edge to prevent "goo" from escaping.
- Dock the dough so any steam can escape and not puff up the dough.
- Pour buttery cream cheese mixture onto the dough, spread and bake @ 350F for 35 to 45 minutes.
- The middle will be liquidy/giggly but the base should be golden brown when done.
- Cool in pan, serve at room temperature.
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