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!
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
How to Make It
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 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.
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.
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 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.
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.
I lived my whole life in St Louis and have never heard of this cake. The cake best known in St. Louis is the Gooey Butter Cake and this is most certainly not it! Although I have not tried this cake recipe it is not a cake famous in St. Louis.
I cannot really rate this recipe, as I've not tried it. However, I was born in St. Louis and have lived in the area most of my life. This cake is not familiar to me at all. Never heard of it, and certainly have never tried it. St. Louis IS famous for Gooey Butter Cake though. But it is quite different than what I am reading here.
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