| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy, Eggs | St. Louis | Coffeecakes | 8 | Servings |
INGREDIENTS
| 1 | c | Sugar |
| 1/3 | c | Vegetable shortening |
| 3 | tb | Butter |
| 1 | tb | Dried milk powder |
| 1 | lg | Egg |
| 1 | pn | Salt |
| Yellow food coloring; optional | ||
| 1/4 | c | Bread flour |
| 1/4 | c | Cake flour |
| 1/4 | ts | Vanilla |
| 1 | tb | Corn syrup |
| 2 | tb | Water |
| 10 | oz | Plain Danish or yeast raised coffeecake |
| Confectioner's sugar |
INSTRUCTIONS
The preamble to this recipe says the cake originated in 1930's St. Louis with there being many recipe versions and legends surrounding its origin. Most agree that it began as a mistake that a bake shop decided to try to sell anyway and it became a big hit. "What starts off innocently enough as a plain yeast-raised coffee cake erupts into a volcanic mass of chewy bright yellow lava, with snowbanks of powdered sugar covering crescents and crevices. In the mouth the goo clogs the gums, while th crusty edges glue to the teeth. You don't just swallow Gooey Butter cake, you work it down." Method: Preheat oven to 350 F. In a mixing bowl, cream together the sugar, shortening, butter, milk powder, egg and salt. For an authentic egg yolk coloring, a few drops of yellow food coloring may be added. Add the bread and cake flour, vanilla, corn syrup and water, and mix just until incorporated. Cut the Danish or coffeecake to fit a buttered 8 x 8 inch pan, leaving a rim around the edge to contain the gooey butter mixture. Pour the butter mixture over the cake and bake for 30 minutes. Remove from the oven and serve warm or at room temperature. Sprinkle with Confectioners' sugar to taste. Makes 8 to 10 servings. Recipe by: Ann Barry, New York Times Recipe by "Pillsbury Kitchens' Family Cookbook" 1979 edition Posted to MC-Recipe Digest by Mardi Desjardins <amdesjar@mb.sympatico.ca> on Feb 17, 1998
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