There are many great things about visiting the family of Andy, but having mother-in-law who loves to cook and bake as much as I do is really the best. Each time we visit I always get an amazing couple blog posts out of it because of its well-equipped kitchen and a large number of people with a sweet tooth. (It's more fun to cook for a crowd just us against the two do you think?) Not only that, but they most glorious back porch full of light makes food photography a breeze. Oh to have more than a dinky window with natural light! Anyway back to the matter at hand ...
This cake. This pasty, gooey fun, sweet cinnamon exceeded my epectiations. Although really, when it is called sticky butter cake you know its going to be just amazing?
The base is a yeasted dough, which was so interesting in a cake, but it really added a wonderful flavor and texture. After rereading, a creamy paste as spreads on top. I made mine with maple syrup and cinnamon which added an amazing touch. The finished product is something like this: crusty, burned-esque topping cream, sticky cinnamon flavored butter custard, and a soft cake and soft on the bottom. In short unbeleiveable.
We all agreed it tasted like a cinnamon roll, but with much of the goo that everyone longs for. The recipe makes two cakes, and I tried two different versions, one in a round mold quartered, and another in a flat 8 × 8 cut into squares. I really like in every wedges- has an equal amount of cake and gooey goodness. Oh man, I dreamed of this since I tried it! I can not wait to try other combinations of flavors. Pumpkin Gooey Butter Cake anyone?
- 6 tablespoons unsalted butter, at room temperature
- 3 tablespoons sugar granulated
- ¾ teaspoon salt
- 1 egg
- 1¾ cups all purpose
- dry yeast 2 tablespoons active coffee
- ¼ cup whole milk-heated to about 110F
- ¾ cup softened butter
- 1½ cups granulated sugar
- ½ teaspoon salt
- ¼ cup pure maple syrup
- 1½ teaspoons vanilla extract
- 2 eggs, to room temperature
- ¼ cup whole milk, at room temperature
- ½ teaspoon of cinnamon powder and more for watering
- 1 cup flour cake *
- powdered sugar, for sprinkling
- butter 2 8 or 9-inch round cake pans. . Set aside
- In the bowl of a stand mixer fitted with a spatula, beat the butter 6 tablespoons, 3 tablespoons of sugar and ¾ teaspoon salt on medium speed until light and fluffy, about 3 minutes.
- Add the egg and scrape the bowl well.
- Mix the yeast and flour, and add in three batches, alternating with the milk-hot start and ending with the flour mixture. Each addition scrape bowl, ensuring that the yeast is incorporated into the dough. After the last bit of flour mixture has been added, stir for a few minutes, or until dough is smooth and elastic.
- Divide the dough in half and spread each portion in the bottom of the prepared pan one at a time. Use your fingers to squeeze and stretch the dough into the bottom of each mold.
- Cover with plastic wrap and let proof for 2 hours. (Dough will be puffy but not doubled like dough than normal yeast.)
- proofing When the dough is almost finished, cream together the butter ¾ cup 1½ cups sugar, ½ teaspoon salt, and maple syrup. Add vanilla and eggs (one at a time) until smooth. Add milk, cinnamon and flour and beat on low until smooth and well combined consistency.
- Cover the dough with dollops of the dough with cream and smooth with the back of a spoon. Sprinkle with cinnamon and bake at 350F for 20-25 minutes or until golden and crisp.
- When the cakes have cooled slightly sprinkle with powdered sugar. Serve hot or the room.
Recipe adapted from: State of fresh Mine