Gooey Butter Cake

People in St. Louis and beyond have celebrated the deliciously wonky concept ever since, and when you make it from scratch — like the original with a yeast-based dough — it becomes more balanced in sweetness and texture, and even more lovable. Some folks serve it as a coffeecake, some as dessert. I’ll eat it whenever, especially with a few modern tweaks to improve levels of sweetness, richness, and crave-worthy chew.

subheading: For the dough:

2 ¼ teaspoons instant yeast

⅔ cup warm whole milk (110° to 115°F)

4 tablespoons unsalted butter, melted

¼ cup granulated sugar

2 large eggs, at room temperature

1 teaspoon vanilla extract

2 teaspoons finely grated lemon zest

2 cups unbleached all-purpose flour, plus more for dusting

½ teaspoon fine salt

Cooking spray

subheading: For the topping:

Cooking spray

8 tablespoons unsalted butter, at room temperature

4 ounces full-fat cream cheese, at room temperature

1 cup granulated sugar

⅓ cup packed light brown sugar

1 tablespoon vanilla extract

½ teaspoon fine salt

¼ cup light corn syrup

1 large egg, at room temperature

1 cup unbleached all-purpose flour

Powdered sugar, for dusting

Directions at thekitchn.com

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