Tuesday, January 11, 2011

Gooey Butter Cake

I'll be late on my TWD post this week, but I'm sure that Margot picked a winner (Madeleines filled with fluff? yes please). Until they are baked and posted, I have this gooey butter cake for you.

My sister in law request chocolate sauce for her birthday treat so I picked out this cake to go with it. Part of the cake is yeasted, so there is some down time involved in making the cake. The top layer is butter and sugar goodness (a few other things too). When it bakes, you get these deep craters- perfect for filling with chocolate sauce.

Gooey Butter Cake
Adapted from Melissa Clark at the New York Times
Yields 16 to 20 servings

For the cake
3 tablespoons milk at room temperature
1 3/4 teaspoons active dry yeast
6 tablespoons unsalted butter at room temperature
3 tablespoons sugar
1/2 teaspoon fine sea salt
1 large egg
1 3/4 cups all-purpose flour

For the topping
3 tablespoons plus 1 teaspoon light corn syrup
2 1/2 teaspoons vanilla extract
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
1 1/2 cups sugar
1/4 teaspoon fine sea salt
1 large egg
1 cup plus 3 tablespoons all-purpose flour

hot fudge for the top, maybe a little ice cream too.

Make the cake dough: In a small bowl, mix milk with 2 tablespoons warm water. Add yeast and whisk gently until it dissolves. Mixture should foam slightly.

Using an electric mixer with paddle attachment, cream butter, sugar and salt. Scrape down sides of bowl and beat in the egg. Alternately add flour and the milk mixture, scraping down sides of bowl between each addition. Beat dough for a few minutes- it will be a very soft dough.

Press and stretch dough the best you can into an greased 9-by 13-inch baking dish at least 2 inches deep. Cover dish with plastic wrap, put in a warm place, and allow to rise until doubled, 2 to 3 hours.

Make the gooey topping: Heat oven to 350 degrees. To prepare topping, in a small bowl, whisk corn syrup with 2 tablespoons water and the vanilla. Using an electric mixer with paddle attachment, cream butter, sugar and salt until light and fluffy, 5 to 7 minutes. Scrape down sides of bowl and beat in the egg. Alternately add flour and corn syrup mixture, scraping down sides of bowl between each addition.

Spoon topping in large dollops over risen cake and use an offset spatula to gently spread it in an even layer. Bake for 30 to 40 minutes; cake will rise and fall in waves and have a golden brown top, but will still be liquid in center when done. Allow to cool in pan before serving.

3 comments:

Jennifer said...

Wow...this looks incredibly decadent. What a gorgeous photo!!!!

Tracey said...

Butter cake has been on my to-do list forever! Yours looks awesome with those puddles of chocolate sauce - yum!

Anonymous said...

Yum, it looks so good!