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Cinnamon Sugar St. Louis Gooey Butter Cake

Ingredients

Scale

Dough: 

  • Nonstick cooking spray for pan 
  • 1 batch Buttery, Yeast-Raised Coffeecake Dough (recipe below), first rise complete 
  • All-purpose flour for dusting 

Topping: 

  • 1/2 cup/113 g unsalted butter, at room temperature 
  • 4 ounces/113 g full-fat cream cheese, at room temperature 
  • 1 cup/200 g granulated sugar 
  • 1/3 cup/75 g firmly packed light brown sugar 
  • 1 tablespoon pure vanilla extract 
  • 1/2 teaspoon fine sea salt
  • 1/4 cup/84 g sweetened condensed milk
  • 1 large egg, at room temperature 
  • 1 cup/128g all-purpose flour
  • 2 tablespoons melted butter
  • Cinnamon sugar for dusting 

Buttery, Yeast-Raised Coffeecake Dough

  • Makes enough for one 9 x 13-inch/23 x 33 cm cake, or two 8-inch/20 cm rounds
  • 2 1/4 teaspoons instant yeast 
  • 2/3 cup/148 g warm whole milk (110° to 115°F/43° to 46°C) 
  • 4 tablespoons/57 g unsalted butter, melted 
  • 1/4 cup/50 g granulated sugar 
  • 2 large eggs, at room temperature 
  • 1 teaspoon pure vanilla extract 
  • 2 teaspoons finely grated lemon zest 
  • 2 cups/256 g unbleached all-purpose flour, spooned and leveled, plus more for dusting 
  • 1/2 teaspoon fine sea salt 
  • Nonstick cooking spray for pan 

Instructions

  1. To make the Buttery, Yeast-Raised Coffeecake Dough: in the bowl of an electric mixer, whisk together the yeast and milk. Set aside for a couple of minutes. Whisk in the melted butter, sugar, eggs, vanilla, and lemon zest. Add the flour and salt. Fit the bowl onto the mixer along with the paddle attachment. Mix on medium speed for 3 to 4 minutes, or until shiny. 
  2. It will be a very loose dough-batter hybrid. Stop the mixer and scrape down the bowl well about halfway through the mixing time. 
  3. Spray a medium bowl with nonstick cooking spray or oil it lightly. Scrape the dough into the bowl and dust the surface of the dough with a couple of teaspoons of flour. Cover the bowl tightly with plastic wrap. Let rise in a warm place until doubled in bulk, 45 minutes to 1 hour. 
  4. Position a rack to the center of the oven and preheat it to 325°F/170°C. Spray a 9 x 13-inch/23 x 33 cm glass baking dish with nonstick cooking spray. 
  5. After the dough has finished its first rise, flour your hands and pat the dough into an even layer into the prepared pan. Cover with plastic wrap and let rise a second time for 20 minutes. 
  6. Meanwhile, prepare the topping: In the bowl of an electric mixer fitted with the paddle attachment, beat together the butter and cream cheese on medium- high speed until smooth and creamy. Add the granulated and brown sugars, vanilla, and salt, and beat until light and fluffy, about 3 minutes. Add the sweetened condensed milk and egg and beat until smooth. Reduce the mixer speed to low and gradually stir in the flour. Fold the batter by hand a few times with a large flexible spatula until well blended. 
  7. When the dough has finished its second rise, dollop the topping over the dough. Use a small offset spatula to spread it evenly. 
  8. Bake until puffed and golden, but still quite loose in the center, about 40 minutes (it will appear almost liquid under the surface in spots, but will quickly set upon cooling. Have a peek at the bottom of the cake through the glass dish; if it’s deeply golden, you’re in good shape). Let cool completely in the pan set on a wire rack. Brush lightly with melted butter and dust generously with cinnamon sugar before slicing and serving.