St. Louis Gooey Butter Cake

cooking.nytimes.com

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subheading: 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

subheading: 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 ½ 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

Directions at cooking.nytimes.com

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