It’s extensively accepted that gooey butter cake was created accidentally within the Nineteen Thirties or Nineteen Forties in St. Louis, Missouri, by a baker who mistakenly added an excessive amount of butter to a German-style yeasted espresso cake batter, leading to a deliciously wealthy and gooey texture. Our trendy model, which makes use of baking powder for raise fairly than yeast, is an indulgent mixture of buttery richness, sticky sweetness, and crunchy nuts. Discover extra cozy fall bakes in our September/October 2024 problem.
Gooey Butter Pecan Cake
Make 1 (13×9-inch) cake
- 1 cup (220 grams) firmly packed gentle brown sugar
- 1¼ cups (283 grams) unsalted butter, melted, barely cooled, and divided
- 3 giant eggs (150 grams), divided
- 1 giant egg yolk (19 grams), room temperature
- 1 tablespoon (13 grams) plus 1 teaspoon (4 grams) vanilla extract, divided
- 2 cups (250 grams) all-purpose flour
- ⅔ cup (75 grams) finely chopped toasted pecans
- 2 teaspoons (10 grams) baking powder
- 1 teaspoon (3 grams) kosher salt
- 1 (8-ounce) bundle (226 grams) cream cheese, softened
- 1½ cups (180 grams) confectioners’ sugar
- Butter Pecan Sauce (recipe follows)
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Preheat oven to 350°F (180°C). Spray a 13×9-inch baking pan with baking spray with flour. Line pan with parchment paper, letting extra lengthen over sides of pan.
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In a big bowl, whisk collectively brown sugar and ¾ cup (170 grams) melted butter till gentle and fluffy, 2 to three minutes. Whisk in 1 egg (50 grams) and egg yolk till clean. Whisk in 1 tablespoon (13 grams) vanilla.
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In a medium bowl, whisk collectively flour, pecans, baking powder, and salt. Utilizing a rubber spatula, fold flour combination into sugar combination. Pour batter into ready pan, smoothing high with an offset spatula.
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In one other giant bowl, whisk collectively cream cheese, remaining ½ cup (113 grams) melted butter, remaining 2 eggs (100 grams), and remaining 1 teaspoon (4 grams) vanilla till properly mixed. Add confectioners’ sugar, beating till clean. Unfold onto crust combination.
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Bake till edges are golden brown and middle jiggles barely, 25 to half-hour. Let cool utterly in pan on a wire rack.
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Utilizing extra parchment as handles, take away from pan, and reduce into bars. Serve with Butter Pecan Sauce. Refrigerate in an hermetic container for as much as 3 days.
Butter Pecan Sauce
Makes 1¼ cups
- 1 cup (220 grams) firmly packed gentle brown sugar
- ½ cup (120 grams) heavy whipping cream
- ½ cup (57 grams) chopped pecans
- 2 tablespoons (28 grams) unsalted butter
- ½ teaspoon (1.5 grams) kosher salt
- ½ teaspoon (2 grams) vanilla extract
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In a heavy-bottomed saucepan, carry brown sugar and cream to a boil over medium warmth, stirring often till sugar dissolves. Prepare dinner, stirring consistently, till thick and a sweet thermometer registers 230°F (110°C) to 235°F (113°C), 3 to 4 minutes. Take away from warmth; stir in pecans, butter, salt, and vanilla. Let cool utterly. Refrigerate in an hermetic container for as much as 2 weeks.
