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Nov 6, 2009 08:31 PM

Gooey Butter Cake Recipe -- NYT

The New York Times printed a recipe of this St. Louis iconic dessert last week.

Does it seem similar to others?

Was there a definitive version, ever?

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  1. I don't know the lineage of the recipe.

    I did look at it last week and I couldn't tell if I would love it or hate it.

    Would be interested to hear from anybody who's made it.

    2 Replies
    1. re: karykat

      Me again.

      Apparently there is a Philadelphia version also?

      You've probably already seen this thread on the subject, but just in case you haven't:

      1. re: karykat

        This is a great link, karykat, to info on the The Real Deal. Thanks.

    2. I;ve never made it but have had it from a bakery near Philly - it was their specialty and it was out of this world when fresh. Leftovers probably should have been frozen, then thawed in the fridge before bringing to room temp on the counter.

      1. Could not pass a thread with the words "gooey butter cake" in the title. I am from Toronto and have never heard of such a thing, but I am making it real soon. Oh yeah!!! Thanks!!!!

        1. I thought this was Paula Deen's specialty...gooey butter it and you'll see...doubt she created it but she has surely made it popular and I've seen plenty of references to it on this board.

          9 Replies
          1. re: Val

            All other recipes I've seen, including Paula Deen's, start with cake mix. I might give the NYT one a try as the first scratch recipe I've come across.

            1. re: chowser

              yep! You're correct...all of hers start with a cake mix-- I thought it was only her pumpkin gooey cake. Thanks!

            2. re: Val

              The one I mentioned was like a flat, yeasty dough of the sort you'd have in a danish or a pecan ring, then covered with a sweet, buttery goo and some granulated sugar for crunch.
              It is a different animal from Paula Deen's creation of the same name.

              1. re: greygarious

                Paula Deen's cake is an imposter. There, I said it. But it does have lots of butter.

              2. re: Val

                There's two different animals when it comes to Gooey Butter Cake, the one Paula has popularlized, and one from St. Louis which is more a coffee cake, with a yeasted cake base. And No, Paula didn't invent it for sure, because my mom used to make them, and she died before Paula started The Bag Lady, much less The Lady & Sons. Tho I will credit her Pumpkin one with inspiring me to create my own variations :)

                1. re: mhalbrook

                  My cousin used to bake gooey cakes for family reunions. I'm 36 and she was baking them when I was a young child so I don't give Paula credit for creating it, just for making it famous. It took me years as an adult to find a recipe because my cousin always called it a "chess cake". Then I saw Paula make one on her show and knew I had to try it.

                  1. re: alliedawn_98

                    But this is nothing like chess pie, right?

                      1. re: maria lorraine

                        I've never had chess pie but know from the ingredients I've seen that they are not alike.

              3. I know I'll be in the minority... but I can't do the Gooey cakes.

                For me it's like eating uncooked batter.

                4 Replies
                1. re: Jennalynn

                  Oh, well maybe I won't like it, either, but as of right now, I NEED it, hahaha.

                  1. re: Jennalynn

                    You're right, Jennalynn, Gooey Butter Cake is pretty buttery and sweet.
                    It's a cultural phenomenon, from St. Louis and Philly, and around long before Paula Deen.

                    1. re: Jennalynn

                      Oh, and one more thing, I like uncooked batter!!! Always the best part of my mom's baking when I was a kid...

                      1. re: Full tummy

                        No child's life would be complete without uncooked batter.

                        I get the textural association of gooey butter cake with uncooked batter. But I grew up in St. Louis, where GBC is iconic, and it was everywhere around the city and frequently on our Sunday breakfast table. The gooey-ness of GBC is just like the gooey center of a Danish, but that -- combined with the sugary sweetness and richness -- isn't for everyone.