The name is irrelevant, it sounds good enough to give it a shot..., I'm making it this weekend!!.
St. Louis Butter Cake
A beloved St. Louis dessert whose very name includes "butter" with fewer than 200 calories and 4 grams of saturated fat per luscious serving? Yes!
More From Oxmoor House
3 Hours, 59 Minutes
- Calories: 196
- Fat: 8.2g
- Saturated fat: 3.7g
- Monounsaturated fat: 3.1g
- Polyunsaturated fat: 1g
- Protein: 2.3g
- Carbohydrate: 28.9g
- Fiber: 0.5g
- Cholesterol: 30mg
- Iron: 0.8mg
- Sodium: 157mg
- Calcium: 9mg
- 3 tablespoons 1% low-fat milk, room temperature
- 2 tablespoons warm water (100° to 110°)
- 1 3/4 teaspoons dry yeast
- 1/4 cup canola oil
- 3 tablespoons granulated sugar
- 2 tablespoons unsalted butter, softened
- 1 teaspoon salt
- 1 large egg
- 7.9 ounces all-purpose flour (about 1 3/4 cups)
- Baking spray with flour
- 3 tablespoons plus 1 teaspoon light corn syrup
- 2 tablespoons water
- 2 1/2 teaspoons vanilla extract
- 1 1/2 cups granulated sugar
- 9 tablespoons unsalted butter, softened
- 1/2 teaspoon salt
- 1 large egg
- 5.2 ounces all-purpose flour (about 1 cup plus 3 tablespoons)
- 1 tablespoon powdered sugar
- 1. Combine milk and 2 tablespoons warm water in a bowl, stirring with a whisk. Dissolve yeast in milk mixture. Let stand 5 minutes. Place canola oil and next 3 ingredients (through salt) in a large bowl; beat with a mixer at medium speed until well blended (about 1 minute). Add egg, beating well. Weigh or lightly spoon 7.9 ounces (about 1 3/4 cups) flour into dry measuring cups; level with a knife. Add flour and milk mixture alternately to sugar mixture, beginning and ending with flour. Beat 5 minutes or until dough is smooth and pulls away from sides of bowl.
- 2. Pat dough into bottom of a 13 x 9-inch metal baking pan coated with baking spray; cover with a damp towel. Let rise in a warm place (85°), free from drafts, 2 hours or until doubled in size.
- 3. Preheat oven to 350°. Combine corn syrup, 2 tablespoons water, and vanilla in a bowl, stirring with a whisk. Place 1 1/2 cups granulated sugar, 9 tablespoons butter, and 1/2 teaspoon salt in a large bowl; beat with a mixer at medium speed until fluffy (about 3 minutes). Add egg, beating well. Weigh or lightly spoon 5.2 ounces (about 1 cup plus 3 tablespoons) flour into a dry measuring cup; level with a knife. Add flour and corn syrup mixture alternately to sugar mixture, beginning and ending with flour mixture. Dollop topping over dough, and spread to edges of pan.
- 4. Bake at 350° for 35 minutes or until top is golden brown. Cool completely in pan on a wire rack. Sprinkle with powdered sugar, and cut into squares.
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