Gooey Butter Cake

a St Louis tradition – gooey butter cake for breakfast

I’m not sure the name really captures what this cake is – a rich, dense butter cake that’s topped with baked cheesecake.  Doesn’t matter though, it really is delicious (and easy to make – an added bonus).

Original recipe here, but I altered it quite a lot to make it a little less sweet and also to increase the ration of cheesecake to cake.

Ingredients (to make a 20cm x 20cm square)

  • For the base:
  • 1 1/4 cups plain flour
  • 3/4 cup sugar (I’d be tempted to reduce that even further to 1/2 cup)
  • 1 tsp baking powder
  • Good pinch of salt
  • 110g melted unsalted butter
  • 1 egg
  • 3 tbs milk
  • For the cheesecake topping:
  • 200g cream cheese at room temperature
  • 2 eggs
  • 1 tsp vanilla extract
  • 110g melted unsalted butter
  • 1 cup icing sugar

Method:

  • Preheat oven to 180C
  • Make the base first.  Combine the flour, sugar, baking powder and salt in a large bowl.
  • Add the egg, milk and butter and mix to combine
  • Transfer to a square cake tin 20cm x 20cm and spread evenly over the bottom of the pan
  • Set aside
  • For the cheesecake topping: In a large bowl, beat the cream cheese until light and fluffy
  • Add the eggs, vanilla and melted butter
  • Add the icing sugar in small batches (or you’ll end up with icing sugar all over yourself)
  • Pour mixture over base and use a spatula to smoothen out
  • Bake for 40-45 minutes until the top is golden brown
  • Cool in the pan for 30 minutes
  • Dust with additioanl icing sugar to serve
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About Carolyn Chan

A girl slowly eating her way around Singapore and farther afield when she's lucky. View all posts by Carolyn Chan

3 responses to “Gooey Butter Cake

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