This is just fantastic. A weekend staple around here. The recipe says it will feed 9, but we cut it in 16ths because it is so rich!

The bakeries around here make this everyday. It is fun to try different bakery's versions. I found this version of it the other day, and it is the closest to “real” that I have found.

Enjoy!

St. Louis Gooey Butter Cake

Yield: 9 servings

For crust:

1 cup all-purpose flour

3 tablespoons granulated sugar

1/3 cup butter, softened

For filling:

1 1/4 cups granulated sugar

3/4 cup (1 1/2 sticks) butter, softened

1 egg

1 cup all-purpose flour

2/3 cup evaporated milk

1/4 cup light corn syrup

1 teaspoon vanilla

Powdered sugar

1. Prepare the crust. Preheat oven to 350 degrees. In a mixing bowl, combine 1 cup flour and 3 tablespoons sugar. Cut in 1/3 cup butter until mixture resembles fine crumbs and starts to cling together. Pat into the bottom and sides of a greased 9-by-9-by-2-inch pan.

2. Prepare the filling. In a mixing bowl, beat 1 1/4 cups sugar and 3/4 cup butter until light and fluffy. Mix in egg until combined. A bit at a time, alternately add 1 cup flour and evaporated milk, mixing after each addition. Add corn syrup and vanilla. Mix at medium speed until well blended.

3. Pour filling into crust-lined pan. Sprinkle with powdered sugar. Bake for 25 to 35 minutes or until cake is nearly set. Do not overcook. Let cool in pan.

Per serving: 492 calories; 25.5g fat (46 percent calories from fat); 92mg cholesterol; 5g protein; 62g carbohydrate; 1g fiber; 277mg sodium.

Recipe adapted from one provided by Fred and Audrey Heimburger of Heimburger Bakery that was published in “St. Louis Days, St. Louis Nights,” from the Junior League of St. Louis (1994-95).

http://tinyurl.com/b3oqp9

You have no idea. It is just amazing. There are a lot of recipes out there for this, but this one is just the best of all! Heaven only knows how many I have tried.

Course, I had to go to our little German bakery a lot to comparison-taste, just to be sure, don't you know?

Around here, if you add fruit, it is a coffee cake. Fresh sliced peaches carefully laid on top right before baking are killer good. Have to be careful about the moisture level of the fruit.

Argh. The pressure! Ack. Wait. I will bring coffee.

We stick it in the fridge, and then nuke a piece just a little bit when we want more. Just enough to take the chill away.

CindyP said:

Kathryn!!!!  Haven't seen you in soooo long!  I thought, great, it's Kathryn's recipe and she hasn't been here in forever, and you pop up!  

Thank you. Just busy. Both In-laws are in and out of hospitals, and my mother is still ill. So, my time is pretty limited. I miss you all so much!

I read the homepage daily, and it is a joy and delight! Thank you Suzanne, for all your hard work. Hope you are thawing out on your beautiful hill!