Love does no wrong to a neighbor; therefore love is the fulfilling of the law.
I am so excited this morning to share with you guys a new segment we are going to start on Save a Skillet! Here at Save a Skillet we are delving into foods that bring together fellowship. We are going to look at regional well known foods, talk a little about the history and then of course eat it!
Foods of Missouri gets it’s name from Humans of New York – since imitation is the sincerest form of flattery – a blog and Facebook page by Brandon Stanton. You guys if you have not liked HONY on Facebook go do it right now, seriously now. I’ll wait. This guy, Brandon, got fired from his job in finance back in 2010. He decided to start taking pictures of 10,000 New Yorkers. Somewhere along the way he started getting quotes and stories from his subjects. It has evolved into segments of not only Humans of New York, but also Pakistan, Iraq, Kenya, Nepal, Ukraine – to just name a few. I can’t recommend enough liking his Facebook page. It is fun to see a glimpse into other peoples lives (of course it it, right – hello Facebook stalkers. You know we have all been there.), but it is also sobering and eye opening to see the daily struggles others go through. How often do we delve into a deep conversation with people? I will just speak for myself here, but I rarely do this with family members, let alone friends or strangers. Check it out, you won’t be disappointed.
As the title suggest, we are going to start in Missouri. Missouri for you east/west coasters is in the middle of the country. Go get a map and point to the middle, yes that is where we are. I spent eight years in the Army National Guard, and anytime I was out state, when I told people what state was home, I would a quizzical look. Missouri the
Show Me State Forgotten State. Sorry, I digress. MO is a cultural stew, since the Mississippi sits on its eastern border, and the Missouri river runs through the middle of it. Most travelers went through the state, do to easier travel. Often people just stopped here, and did not go any farther. In the most simple form is divided into three regions. East (St. Louis), West (Kansas City), and South (Ozarks).
Gooey Butter Cake hales from St. Louis. History has it, that this cake originated like most best discoveries, by accident. Too much butter was added to a baker’s coffee cake recipe and this sticky gooey cake was born.
This cake has became so popular, it often takes the place of pumpkin pie on Thanksgiving tables in eastern MO. And I can see why, it was GOOD. And unlike many homemade cakes I have made in the past. It was worth making from scratch.
Don’t be intimidated that this recipe calls for yeast. It is a very easy cake to make, and turned out well both times I made it. Yes, I made this cake x 2. I over cooked it, it wasn’t quite as gooey as it should have been. But don’t take that out on the cake.
There are many different takes on this cake. This was as close to the original version as I could find. It was very simple cake to make, you might want to have a miniature helper though. And who knows you might fall so in love with this cake, that it replaces Pumpkin pie at your table this year, as well. 🙂
Gooey Butter Cake
Preheat oven to 350 degrees Fahrenheit Total cooking time 35 minutes
- 3 tablespoons milk – preferably room temperature
- 2 tablespoons warm water
- 2 teaspoons active dry yeast
- 6 tablespoons butter
- 3 tablespoons sugar
- 1 large egg
- 1 3/4 cup all purpose flour
Mix milk, water, and yeast in a small bowl. Set aside. This should start foaming slightly.
In a large bowl with an electric mixer cream butter and sugar.
Add egg and mix.
Add flour and yeast mixture – alternating.
Mix thoroughly on medium speed until dough pulls away from sides of bowl – approximately 5 minutes.
Press dough into an ungreased 13×9 inch baking dish.
Cover with a clean tea towel and let rise for 1-2 hours.
Tip: Turn oven on for 1 minute at 350. Then turn oven off. Place item in oven that needs to rise. This will be good temperature for item to rise.
- 3 tablespoons light corn syrup
- 2 1/2 teaspoons vanilla extract
- 2 tablespoons water
- 12 tablespoons butter at room temperature
- 1 1/2 cups sugar
- 1 egg
- 1 cup + 3 tablespoons all purpose flour
- Confectioners’ sugar, for sprinkling
Remove cake from oven after 1-2 hours. Preheat oven to 350º F.
Mix corn syrup, water, and vanilla in small bowl – set aside.
With electric mixer cream butter and sugar until light and fluffy.
Add egg to – mix thoroughly
Alternately add flour and vanilla mixture to creamed butter/sugar.
Spread topping over risen cake with spatula.
Bake for 30-40 minutes – until golden brown on top, it will still be liquid in the middle when done. Also it will raise and fall – this is normal.
Allow to cool – sprinkle with confectioners’ sugar.