My St. Louis Gooey Butter Cake

Name: My St. Louis Gooey Butter Cake
Ingredients: FOR THE CAKE; 3 tablespoons/45 milliliters milk at room temperature; 1 ¾ teaspoons/5 grams active dry yeast; 6 tablespoons/85 grams unsalted butter at room temperature; 3 tablespoons/45 grams sugar; 1 teaspoon/5 grams kosher salt; 1 large egg; 1 ¾ cups/215 grams all-purpose flour; FOR THE TOPPING; 3 tablespoons plus 1 teaspoon/50 milliliters light corn syrup; 2 ½ teaspoons/10 milliliters vanilla extract; 12 tablespoons/170 grams/1 1/2 sticks unsalted butter, at room temperature; 1 ½ cups/300 grams sugar; ½ teaspoon/3 grams kosher salt; 1 large egg; 1 cup plus 3 tablespoons/145 grams all-purpose flour; Confectioners’ sugar, for sprinkling

My St. Louis Gooey Butter Cake was pinched from <a href="http://cooking.nytimes.com/68861692-nyt-cooking/1054385-cake-for-breakfast" target="_blank">cooking.nytimes.com.</a>

INGREDIENTS

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FOR THE CAKE

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3 tablespoons/45 milliliters milk at room temperature

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1 ¾ teaspoons/5 grams active dry yeast

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6 tablespoons/85 grams unsalted butter at room temperature

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3 tablespoons/45 grams sugar

•

1 teaspoon/5 grams kosher salt

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1 large egg

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1 ¾ cups/215 grams all-purpose flour

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FOR THE TOPPING

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3 tablespoons plus 1 teaspoon/50 milliliters light corn syrup

•

2 ½ teaspoons/10 milliliters vanilla extract

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12 tablespoons/170 grams/1 1/2 sticks unsalted butter, at room temperature

•

1 ½ cups/300 grams sugar

•

½ teaspoon/3 grams kosher salt

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1 large egg

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1 cup plus 3 tablespoons/145 grams all-purpose flour

•

Confectioners’ sugar, for sprinkling

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