This cake isn't messy gooey (unless you underbake), but soft and chewy in a complex way. This is a regional dessert out of Missouri with many variations. This one is heavily modified from Bake from Scratch Magazine January/February 2019.
Course: Dessert
Cuisine: American
Keyword: cake, yeast bread
Author: Beth Cato
Equipment
stove pot
13x9 pan
aluminum foil
nonstick spray or butter
stand mixer
uneven spatula
Ingredients
Browned butter:
3/4cupunsalted butter
Base dough:
5Tablespoonswhole milk or half & half, warmed to 105-110-degrees F
2teaspoonsactive dry yeast
1/4teaspoonwhite sugar yes this is a tiny amount to feed the yeast
3Tablespoonswhite sugar
1teaspoonkosher salt
6Tablespoonsunsalted butter room temperature
1 3/4cupsall-purpose flour
1egg room temperature
1/2teaspoonvanilla extract or vanilla bean paste
Topping:
1 1/2cupswhite sugar
1/2teaspoonkosher salt
1egg room temperature
3Tablespoonslight corn syrup
2Tablespoonswater
3teaspoonsvanilla extract or vanilla bean paste
1 1/4cupsall-purpose flour
Instructions
Brown the butter:
In a stove pot, heat the 3/4 cup butter on medium, stirring often. Cook until the butter is medium-brown with a nutty aroma, which takes about 7 to 10 minutes. Set aside to bring to room temperature.
Make the dough:
Line a 13x9 pan with foil and apply nonstick spray or a coating of butter.
In a small bowl, mix together warm milk, yeast, and 1/4 teaspoon sugar. Let stand about 5 minutes. It should become foamy.
In a stand mixer with a paddle attachment, mix more base dough ingredients: white sugar, kosher salt, and remaining butter, beating for about 3 to 4 minutes until they become creamy. Stop and scrape the bowl as needed. To that, add the yeast mixture, flour, egg, and vanilla. Raise the speed to medium and beat until everything is combined and elastic, about 4 to 5 minutes, scraping the bowl on occasion. The dough should be tacky but shouldn't stick to hands.
Press the dough into the prepared pan in a thin layer. Cover loosely with plastic wrap and let it rise in a warm spot in the kitchen until it doubled in size, about 2 hours. In the meantime, clean the mixer bowl and paddle attachment.
Make the topping:
Preheat oven at 350 degrees.
To the mixer bowl, add the browned butter, white sugar, and salt, beating to combine, then raising the rhythm to medium to beat until fluffy, about 4 to 5 minutes. Beat in the egg.
In a separate small bowl, whisk together the corn syrup, water, and vanilla. With the mixer on low, add the flour to the butter mixture alternatively with the corn syrup mix. Scrape the bowl as needed. Use an uneven spatula to spread the topping over the risen dough.
Bake until the top is set and the edges are golden brown, anywhere from 25 to 35 minutes. The center can still be a touch soft and jiggly. Let cool completely in pan, chilling in fridge if desired. To cut, use the foil to lift the contents onto a cutting board. Slice into finger sized (1x4) portions.