11.23.16
It’s Thanksgiving Eve and I am in full prep mode. In the span of last night I made the layers of a pumpkin cake, the hazelnut crust for a cranberry curd tart, and a pecan gooey butter cake. Anything that has the word “gooey” before “cake” has got my attention. And the smell alone has convinced me to make this cake over and over again. I’m lucky enough to enjoy a Friendsgiving tonight, and Thanksgiving evening with my husband to cook dinner tomorrow. I’m usually someone who has to work Thanksgiving evening, and while I love sleeping in, there’s something disheartening when you have to serve other families on a holiday that’s supposed to be centered around your own loved ones. This year I’m working during the day. I’m so grateful this year I don’t have to run after 9 or 10 pm to a friends left over festivities or find my husband on the couch patiently awaiting my arrival home after having to enjoy Thanksgiving stag at a friend’s how who was kind enough to have him over. We get a Thanksgiving night together. And no matter how the mashed potatoes or the glazed carrots turn out, I am immensely grateful for that.
Gooey butter cake, a St. Louis traditional dessert. A bread like base with thick batter on top that is supposed to be soft and jiggly when it’s taken out of the oven. The scent of buttery rich pecan decadence floated through my apartment and while I prepared the pumpkin cake, even my husband mentioned how amazing the gooey cake smelled while it baked. Of course I had to throw in a Thanksgiving twist so I tossed in chopped pecans and it seems to have been a fantastic decision. I’m already thinking about how I can make this for my Christmas gathering next month. How have I not made this over and over and eaten it for three meals a day for a week? The extra five pounds would be worth it.
This base did not rise as the original recipe stated. However it didn’t seem to be an issue when baking or the final result. I’d say allow it to ‘rise’ but don’t worry if it doesn’t.
Soft and rich, this is what holiday baking is all about. Everyone loves a good pecan pie, but what about a Pecan Gooey Cake? Time to convert those around you.
Have a wonderful holiday filled with love and plenty of food!
Pecan Gooey Butter Cake
Ingredients
For the Crust
- 3 Tbsp warm milk
- 1 packet (about 1 3/4 tsp) active dry yeast
- 6 Tbsp unsalted butter, room temperature
- 3 Tbsp sugar
- 1 tsp salt
- 1 egg
- 1 3/4 cups flour
For the Filling
- 3 Tbsp light corn syrup
- 2 1/2 tsp vanilla extract
- 12 Tbsp unsalted butter, room temperature
- 1 1/2 cups sugar
- 1/2 tsp salt
- 1 egg
- 1 cup + 3 Tbsp flour
- 1 1/2 cups chopped pecans
Instructions
For the Cake
- Mix together milk, yeast and 2 tbsp warm water gently, it may foam a bit
- In a stand up mixer with a paddle attachment cream together sugar, butter, and salt until light and fluffy on medium speed
- Add egg in and allow to combine
- Add in flour and yeast mixture on low speed, alternating between the two, then allow to create a smooth dough, about 7 minutes, the dough should pull away from the edges of the bowl
- Press dough into an increased 9×13 baking dish
- Cover lightly with a towel, or plastic wrap and allow to rise for about 2 hours
- Preheat oven to 350
- In a small bowl mix together corn syrup, vanilla extract, and 2 tbsp water
- In a stand up mixer with a paddle attachment cream together butter, sugar and salt until light and fluffy
- Add in egg, scrape down sides as necessary
- Add in flour and corn syrup alternating between the two
- Pour in chopped pecans and allow to just combine
- Dollop filling over the crust in the baking dish and even out with a spatula until evenly covering the entire crust
- Bake for 40-45 minutes until top is golden, when it’s done it should still jiggle a lot
- Allow to cool before slicing and enjoying
P.S.
*I’ve read online people subbed out Golden Syrup for Corn Syrup and it turned out fine
Adapted from New York Times Cooking
