Description
A famous St. Louis coffee cake–a yeast cake base topped with a mixture of butter, sugar, corn syrup, and vanilla that is altogether baked into a delicious dish. Best for brunch or afternoon tea. Recipe adapted from The Smitten Kitchen.
Ingredients
Scale
- For the cake:
- 3 tablespoons (45g) milk at room temperature
- 2 tablespoons(30g) warm water
- 1 3/4 (10g) teaspoons active dry yeast
- 6 tablespoons (109g) unsalted butter at room temperature
- 3 tablespoons (45g) sugar
- 1 teaspoon (3g) kosher salt
- 1 large egg
- 1 3/4 cups (174g) all-purpose flour
For the Topping:
- 3 tablespoons plus 1 teaspoon (70g) light corn syrup
- 4 teaspoons (18g) vanilla extract
- 12 tablespoons (218g) unsalted butter, at room temperature
- 1 1/2 cups (362g) sugar
- 1/2 teaspoon (2.5g) kosher salt
- 1 large egg
- 1 cup plus 3 tablespoons (119g) all-purpose flour
Instructions
- For the cake:
- In a small bowl, mix the milk and the water.
- Add the yeast and whisk very gently until it dissolves.
- Using an electric mixer, cream butter, sugar, and salt until fluffy.
- Add the egg and continue beating till incorporated.
- Alternately add flour and the milk mixture, scraping down sides of the bowl well.
- Mix until the batter turns into very soft dough.
- Press and stretch the dough into a greased 9×13 glass or ceramic pan at least 2 inches deep.
- Cover dish with plastic wrap and put in a warm place till doubled, 2-3 hours.
- Make the topping:
- Heat oven to 350 degrees F.
- Whisk corn syrup with 2 tablespoons water and the vanilla.
- Use an electric mixer and cream the butter, sugar, and salt until light and fluffy.
- Beat in the egg.
- Alternately add flour and corn syrup mixture, scraping down the sides of the bowls.
- Spoon topping in large dollops over risen cake and use a spatula to spread it evenly.
- Bake for 30-45 minutes or until golden brown but till liquid-y (jiggly in the center).
- Allow to cool in the pan before sprinkling with powdered sugar for serving.
Notes
Use a ceramic or glass baking pan as a thinner metal baking pan can speed up the baking process and burn the cake.
If using a metal pan, check on the cake at 30 minutes.
The recipe is easily adaptable; try adding cinnamon or other spices and extracts for new flavors!
Warning: This cake gets less gooey as days go by, although it’s sure not to last that long. In general, it’s best at room temperature or reheated!
- Prep Time: 20 mins
- Cook Time: 40 mins