Molly
Killeen, owner of Made By Molly, is a St. Louis native who for years
was pastry chef at NYC’s renowned Amy’s Bread. Her recipe harks back to
the original bakery gooey butter cakes; she also reworked hers to be
somewhat less sweet – something I appreciate, having found several
versions I’ve tried cloyingly sweet.
FOR THE BASE:
- 1 3/4 tsp. active dry yeast
- 3 tablespoons sugar, divided
- 5 T. milk
- 6 T. unsalted butter at room temperature
- 1 tsp. salt, preferably kosher
- 1 large egg
- 1 3/4 c. all-purpose flour OR substitute King Arthur white whole-wheat flour for all or part of the all-purpose flour
FOR THE TOPPING:
- 3 T. plus 1 tsp. light corn syrup
- 1 T. pure vanilla extract
- ¾ c. (1 1/2 sticks) unsalted butter, at room temperature
- 1 1/2 c. sugar
- 1/2 tsp. salt, preferably salt
- 1 large egg
- 1 cup plus 3 tablespoons all-purpose flour
- Powdered sugar, for sprinkling.
 In a small bowl, mix the yeast and 1 T. of the sugar. Warm the
milk for a few seconds in the microwave, and stir into the yeast/sugar
mixture. Let stand for about 5 minutes. It should start to bubble up. If
it doesn’t, the yeast is inactive. Discard it and begin again with
fresh yeast.
Using an electric mixer with paddle attachment,
cream the butter, remaining sugar and salt. Scrape down the bowl and
beat in the egg. With the mixer on low, add the yeast/milk mixture and
the flour. Raise the speed to medium and beat until it forms a smooth
mass and pulls away from sides of bowl, 7 to 10 minutes.
Lightly
spray a 9-inch x13-inch baking pan or dish at least 2 inches deep with
cooking spray. Press the dough evenly into the bottom of the pan and
form a slight edge of dough around the rims. Cover with plastic wrap or
lint-free towel, put in a warm place, and let rise until doubled. This
can take anywhere between 1 to 2 hours, depending on the ambient
temperature.
Preheat oven to 350º.
 While the dough rises,
prepare the topping: In a small bowl, mix corn syrup with 2 tablespoons
water and the vanilla until they are thoroughly combined. Using an
electric mixer with paddle attachment, cream butter, sugar and salt
until light and fluffy, 5 to 7 minutes. Scrape down the sides of the
bowl and beat in the egg. Turn the mixer to low and beat in the corn
syrup mixture and then the flour, scraping down the sides of the bow as
needed.
Spoon the topping in large dollops over risen dough, then
use a spatula to gently spread it in an even layer. Bake for 35 to 45
minutes; cake will rise and fall in waves and have a light golden brown
top, but will still be liquid in center when done. Cool in the pan
before sifting powdered sugar over the top for serving.
Yield: 16
to 24 servings.
This recipe is adapted from one that appeared
in the Nov. 4, 2009, edition of the New York Times.
This article appears in Jul 8-14, 2010.
