Sunday Brunch: St. Louis Gooey Butter Cake Recipe

• 1/4 cup warm milk
• 1 package active dry yeast
• 6 tablespoons room temperature butter
• 3 tablespoons sugar
• pinch of salt
• 1 egg
• 1 3/4 cups all-purpose flour
• 3 tablespoons light corn syrup
• 2 tablespoons water
• 2 teaspoons vanilla extract
• 12 tablespoons butter
• 1 1/3 cups sugar
• Pinch of salt
• 1 egg
• 1 1/4 cups all-purpose flour

1. Sprinkle yeast on warm milk. In a standing mixer beat butter, sugar and salt together until fluffy. Once yeast has started to bubble add it to butter mixture along with egg and flour and mix until dough begins to come together and come away from sides of bowl. Cover with a towel and let sit until doubled in volume - about 2 hours.
2. For the topping: Whisk together light corm syrup, water and vanilla until combined. In mixer cream butter, sugar and salt until light and fluffy. Add egg, flour and corn syrup mixture and beat until combined.
3. Preheat oven to 350u0b0F. Press cake into 9x13 baking dish, and dot with topping using a spatula to smooth if. Bake until golden brown and set, about 30 minutes. Serve sprinkled with confectioner sugar with a strong cup of coffee.

warm milk, active dry yeast, butter, sugar, salt, egg, flour, light corn syrup, water, vanilla, butter, sugar, salt, egg, flour

Taken from www.seriouseats.com/recipes/2011/05/st-louis-gooey-butter-cake-recipe.html (may not work)