posted by Susan T 12-11-99 1:38 PM
Gooey Butter Cake
August Home's Cuisine, Issue 18, Nov/Dec 1999, pages 20-22.
Butter Cake Crust
(makes two 9" square cakes)
work time: 60 minutes
bake time: 20-25 minutes
set-up time: overnight
6 Tbsp warm water (105*-115*)
1 Tbsp active dry yeast
1/4 cup vegetable shortening
3 Tbsp sugar
3 Tbsp nonfat dry milk
1/4 tsp salt
1 egg
1 3/4 cups all-purpose flour
In a small bowl, sprinkle yeast over warm water, whisking until dissolved. Let stand 5-10 minutes, until it activates (bubbles). If it does not bubble, start over with fresh yeast.
While the yeast is standing, combine shortening, sugar, dry milk, and salt in a large bowl. Mix with an electric hand mixer on low, for about one minute. Mixture will be crumbly. Add the yeast mixture and mix, scraping the bowl. Now mix in the egg. If it looks a little lumpy, that's okay. It will all come together when you add the flour.
Add the flour and mix until it reaches a sticky dough consistency (about 30 seconds). Scrape the sticky dough out onto a lightly floured work surface. Now it's time to knead. Fold dough in half toward you. With heel of hand, push dough down and away. Give it a quarter turn; fold and push again. Dust flour on surface sparingly. Knead 10 minutes.
Let dough rest for 10 minutes. (use the time to start on the filling.) Now divide in half. Form halves into rounds by gently tucking under edges. Let these rounds rest 10 minutes.
To roll an even crust, roll dough from the center outward. Roll alternately to the sides and corners. Continue rolling in all directions until you have approximately an 11" square. "Air out" the dough by gently lifting entire piece and laying back down. Now lightly roll dough to 11" square again. This helps prevent the dough from shrinking when laid in pan.
Spray two 9" square pans (NOT dark nonstick pans--the crust will overbrown) with cooking spray. Lift dough, place in pan; press about 1" up sides of pan. Trim excess dough.
Repeat process with second half of dough. Let dough rest in the pans for 10 minutes. To keep crust from bubbling up, "dock" dough by poking holes in it with a fork.
Gooey Filling
(fills two 9" square cakes)
2 Tbsp evaporated milk
4 tsp sugar
1 Tbsp vanilla extract
1/8 tsp almond extract
2 2/3 cups sugar
10 Tbsp unsalted butter, softened
1/4 tsp salt
1/2 cup cornstarch
2 eggs
1 cup + 2 Tbsp all-purpose flour
1 Tbsp powdered sugar
Start on the filling while your dough is resting. In a small bowl whish together evaporated milk, sugar, vanilla, and almond extract. Set aside.
Preheat oven to 375*.
In a large bowl, cream sugar, butter, and salt with an electric mixer. In a smaller bowl, beat cornstarch and eggs until smooth. Be sure to scrape sides and bottom of bowls. Add the cornstarch mixture to creamed butter and sugar. Mix on medium speed until combined. Now add flour and mix until combined, scraping sides of the bowl.
Finally, add the milk mixture that you have set aside. Mix until combined, scraping the bowl as you go. The batter will be thick and stiff--a lot like cookie dough.
Divide filling between the two prepared pans and spread evenly. Sprinkle powdered sugar over the top. Don't bother to sift it; small chunks of powdered sugar are fine.
Bake cakes on center rack of over for 20-25 minutes. A thin shell forms on the top, but the goo underneath won’t be firm. Cake is done when the top is light golden brown.
Cool cakes for 30 minutes in pans on cooling rack. To remove cake, run knife around edge of pan. Place rack over top of cake. Now flip it over and lift off the pan.
Invert by placing plate over the cake bottom. Flip again and lift off rack. Sprinkle with another tablespoon of powdered sugar. Fully cool; cover with plastic. Let sit overnight.
NOTE: After baking, gooey butter cake needs to sit overnight so the butter has a chance to set up. It taste even better, and won't goo everywhere when cut into.