Gooey Butter Cake: Recipe from St. Louis


Some things just have to be left to chance. Many wonderful recipes have been created in this way, including the Gooey Butter Cake from the beautiful town of St. Louis in the USA. According to legend, the cake came about in the 1930s when a baker slightly mixed up the butter content of his coffee cake. However, since food waste was out of the question at the time, he sold it failed cake anyway. Pretty awesome, as it turned out – the cake was hugely popular. So that you can also enjoy the moist, slightly gooey and sweet cake, here is a recipe for the Gooey Butter Cake from St. Louis. First things first: As the name suggests, it’s really gooey.

In the US, a good cake is highly valued. So it’s no wonder that here at the EAT CLUB we have a whole range of sweet bites from the land of unlimited possibilities. There are about suitable for autumn Pumpkin Spice Blondies. the cute ones Pop Tarts everyone knows. Or how about crispy ones Cookie Fries? However, if you want to try other American cake recipes, that’s no problem either. In addition to the Gooey Butter Cake, these three creations also taste delicious:


A sliced ​​pecan pie in a tart pan, next to a plate with a piece of the pie.



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4 hrs 15 Min.


moderate


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The best ones happen by accident, like the Gooey Butter Cake

description

A sweet and sticky cake from St. Louis.

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For the dough

For the topping

preparation

  1. Mix milk with 2 tbsp warm water. Stir in the yeast until it dissolves and a light foam forms.

  2. Mix butter, sugar and salt with a hand mixer. Then crack the egg. Then add the flour and then the milk-yeast mixture. Beat the batter on medium-high for 7-10 minutes until smooth.

  3. Pour the batter into a greased 30 cm springform pan and cover with cling film. Let rise in a warm place for 2 1/2 to 3 hours.

  4. Preheat the oven to 175 degrees top/bottom heat.

  5. For the topping, mix the vanilla extract with 2 tablespoons of water and agave syrup. In a separate bowl, beat the sugar, salt and butter until fluffy. Add the egg, flour and the agave nectar mixture.

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