Gooey Butter Cake
Updated Oct. 10, 2023
- Total Time
- 40 minutes
- Prep Time
- 10 minutes
- Cook Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1cup sugar
- ⅓cup vegetable shortening
- 3tablespoons butter, plus butter for greasing the pan
- 1tablespoon dried milk powder
- 1large egg
- Pinch of salt
- ¼cup bread flour
- ¼cup cake flour
- ¼teaspoon vanilla extract
- 1tablespoon light corn syrup
- 2tablespoons water
- 10ounces plain Danish or yeast-raised coffeecake
- Confectioners' sugar
Nutritional analysis per serving (10 servings)
340 calories; 19 grams fat; 6 grams saturated fat; 1 gram trans fat; 8 grams monounsaturated fat; 3 grams polyunsaturated fat; 41 grams carbohydrates; 1 gram dietary fiber; 23 grams sugars; 4 grams protein; 127 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 350 degrees.
- Step 2
In a mixing bowl, cream together the sugar, shortening, butter, milk powder, egg and salt. (For an authentic egg-yolk color, add a few drops of yellow food coloring.)
- Step 3
Add the bread and cake flours, vanilla, corn syrup and water, and mix just until incorporated.
- Step 4
Cut the Danish or coffeecake to fit a buttered 8-by-8-inch pan, leaving a rim around the edge to contain the gooey butter mixture.
- Step 5
Pour the butter mixture over the cake and bake for 30 minutes. Remove from oven and sprinkle with confectioners' sugar to taste.
Private Notes
Comments
I love this recipe, it is a new party and family favorite. I add apples and or pears between the layers, and add a teaspoon of ginger. I also use a 1/4 cup of apple sauce instead of eggs when I am serving folks with egg allergies or are vegan. My brother was delighted to see me serve it as he discovered it in Iraq when the St. Louis soldiers used to have it mailed over.
I love this cake but have a recipe I like without corn syrup or shortening. The top layer crust is mixed separate from bottom layer which has cream cheese in it.
I love this recipe, it is a new party and family favorite. I add apples and or pears between the layers, and add a teaspoon of ginger. I also use a 1/4 cup of apple sauce instead of eggs when I am serving folks with egg allergies or are vegan. My brother was delighted to see me serve it as he discovered it in Iraq when the St. Louis soldiers used to have it mailed over.
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