Stay In: Butter Cake

There are many versions of how this classic Midwestern cake was invented, but one thing is for certain:

Gooey butter cake originated in St. Louis. This recipe sticks to the more traditional style with a cookie-like crust and buttery center, which caramelizes beautifully during baking. Thick and gooey, this humble golden cake is made sweeter with a final dusting of powdered sugar.

Yields 24 bars

Crust

1¾ cups all-purpose flour

1 cup sugar

3 Tbsp malted milk powder

1 tsp baking powder

½ tsp kosher salt

1 large egg

½ cup (1 stick), plus 2 Tbsp, unsalted butter, melted

Filling

¾ cup (1½ sticks) unsalted butter, room temperature

1 1/2cups sugar

1/2 tsp kosher salt

1 large egg

2 tsp vanilla extract

3 Tbsp light corn syrup

1 cup all-purpose flour powdered sugar, for dusting

/ preparation – crust /

Preheat oven to 350°F. Line a 9-by-13-inch baking pan with aluminum foil and lightly spray with nonstick cooking oil spray. In a large bowl, whisk together flour, sugar, malted milk powder, baking powder and salt. Add the egg and melted butter; stir to incorporate. Evenly press mixture into the bottom of the prepared baking pan.

/ preparation – filling /

In the bowl of a stand mixer, with the paddle attachment, cream butter, sugar and salt until light and fluffy, 5 minutes. Scrape down the sides of the bowl. Add egg; mix until combined. Add vanilla extract, corn syrup and 2 tablespoons water; mix until combined. Add flour; mix on low until combined and smooth.

/ assembly /

Using an offset spatula, evenly spread the filling over the crust. Bake for 35 to 40 minutes, or until the edges and top are golden brown. Remove from oven and let cool completely. Dust with powdered sugar, cut and serve.

pair with: Brandy

This St. Louis staple needs a high-proof cocktail with a bit of acidity to cut through the richness of all that butter. I recommend a traditional Sidecar featuring Rocheport Distilling Co.’s newly released aged brandy made with Vidal Blanc grapes. Combine 1½ ounces brandy, ¾ ounce orange liqueur (I suggest Cointreau) and ¾ ounce lemon juice in a shaker tin with ice and shake. Strain into a sugar-rimmed coupe glass and garnish with a lemon twist. –Jenn Tosatto rocheportdistillingco.com