There are many great things about visiting Andy’s family, but having a Mother-in-law who likes to cook and bake as much as I do really is the best. Every time we visit I always get a couple amazing blog posts out of it due to her fully stocked kitchen and a large amount of people with a sweet tooth. (It’s way more fun to bake for a crowd vs. just the two of us don’t you think?) Not only that, but they have the most glorious back porch full of light which makes food photography a breeze. Oh to have more than one dinky window with natural light! Anyway back to the subject at hand…
This cake. This gooey, doughy, cinnamon-sugary delight exceeded all my epectiations. Though really, when it’s called gooey butter cake you know its going to be amazing right?
The base is a yeasted dough, which was so interesting in a cake, but added a really wonderful flavor and texture. After proofing, a custard-like dough is spread on top. I made mine with maple syrup and cinnamon which added an amazing touch. The finished product goes something like this: crispy, creme bruleé-esque topping, gooey cinnamon flavored buttery custard, and a soft and tender cake on the bottom. In short- unbeleiveable.
We all agreed this tasted like a cinnamon roll, but with way more of the gooey stuff that everyone pines for. The recipe makes two small cakes and I tried two different versions, one in a round pan sliced into wedges, and another in an 8×8 pan cut into squares. I really like it in wedges- each slice got an equal amount of cake and gooey goodness. Oh man I have been dreaming of this ever since I first tried it! I can’t wait to try other flavor combos. Pumpkin Gooey Butter Cake anyone?
*If you don't have the cup of cake flour, use all purpose, but replace a tablespoon of it with cornstarch and whisk the mixture together. It works great!
Recipe adapted from: Sweet State of Mine
For the dough:
For the custard-layer
For the yeasted dough:
For the Custard:
Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g
*If you don't have the cup of cake flour, use all purpose, but replace a tablespoon of it with cornstarch and whisk the mixture together. It works great! Recipe adapted from: Sweet State of Mine