Comments on: Gooey Butter Cake + Miscellaneous

By: Sooshi

Sooshi — Thu, 15 Apr 2010 21:25:33 +0000

This looks amazing! Definitely trying this out sometime.

By: Lacey VP

Lacey VP — Tue, 06 Apr 2010 15:03:26 +0000

So I made this for dessert this weekend. I used the Quick Yeast and still it took a while to rise. I let it rise for two hours and then I decided to go to a movie and came back 3 hours later. It raised but not much. I think that is all the raising it’s going to do. It turned out pretty good but next time I will let it cook a little less. The bottom half of the cake seemed a little dry to me.

By: Agnes

Agnes — Wed, 31 Mar 2010 02:00:48 +0000

I made this and it didn’t rise for the first 3 hours so I put it into a warm oven to rise further, and in about 1 hour it easily doubled. So maybe it needs a lot of warmth? I baked it for less time than the recipe called for and it was still overbaked. But delicious.

By: Shana S.

Shana S. — Sun, 21 Mar 2010 15:09:54 +0000

My roommate has made this a lot…it’s one of the only things she can cook….but she uses cake mix…and I don’t think there’s any rising involved.

By: J

Sat, 20 Mar 2010 03:40:33 +0000

You realize that your life is closely alike an ikea life, right Tim? Just open an ikea book, kitchen section, with kids running around and a happy couple cooking up a meal.

By: Sweets at Vicky's

Sweets at Vicky's — Fri, 19 Mar 2010 01:36:47 +0000

These gooey butter cakes have been sitting in my mind for a longlong time. I should make them! Especially when its got gooey and butter right smack next to each other.

By: molly

molly — Thu, 18 Mar 2010 02:04:18 +0000

Alright already, I resisted the NYT version, the SK version, but a third hit? I may be sunk.

By: kari

kari — Wed, 17 Mar 2010 19:51:48 +0000

Butter & Cake? Holy cow that looks good.

Tim, thanks for the apron link. I love utilitarian apron’s & I live in Brooklyn!

By: Edith-Nicole

Edith-Nicole — Wed, 17 Mar 2010 03:03:46 +0000

You had me at Entenmann’s coffee cake. Gooey butter cake is officially on my to-do list. By the way… I love me a whole lot of food blogs, but yours is what actually inspired me to do my own. I love the Chicago pride + awesome design + miracle fruit post. And more.

By: ingrid

ingrid — Tue, 16 Mar 2010 02:47:54 +0000

Oh, yes, I’ll be giving this recipe a try soon! Thanks for the heads up on some of its issues!
~ingrid

By: Debbie

Debbie — Mon, 15 Mar 2010 17:11:25 +0000

I threw out the milk/water/yeast combination a couple of times before I remembered that yeast need sugar for activation, so added 1tbsp of sugar to the yeast and viola got frothy within minutes.

The rising is really s l o w , tropics or not. Left the dough sitting in the oven with oven light on and gave up looking; just figured I’d bake it later in the day.

Could quite figure out if it was truly bake or not, so ended up with a really brown cake; still it still rather tasty.
I was tempted to add sliced apples between the dough – ah .. there’s always next time

By: Sprout

Sprout — Mon, 15 Mar 2010 13:34:41 +0000

SK’s post about this was over-the-top. I’m so glad there are still over-the-top people still out there! Thanks for writing about this, it was great!

By: Julie

Julie — Mon, 15 Mar 2010 03:51:11 +0000

OK, I’m sold! It’s moving straight to the top of my must-make list.
I remember a similarly named recipe years ago made with stale Entenmenns (? we don’t get those in Canada that I know of) coffee cake with a sort of butter-sugar goo poured overtop and then baked. This sounds more manageable! Can’t wait. How many hours on the elliptical trainer again?

By: Dawn (KitchenTravels)

Dawn (KitchenTravels) — Sun, 14 Mar 2010 16:40:52 +0000

You’re well on your way to convincing us all that dessert is indeed, the most important meal. ;)

By: cookiepie

cookiepie — Fri, 12 Mar 2010 21:19:26 +0000

You had me at “gooey” and butter sealed the deal. YUM!

By: Tim

Tim — Fri, 12 Mar 2010 19:39:44 +0000

Thanks for writing, Natanya- I love that you actually live in the tropics and couldn’t get the dough to rise! Yeah, it seems to work just fine, even if it isn’t fully risen.

By: Natanya

Natanya — Fri, 12 Mar 2010 19:22:34 +0000

Yes! I made this cake last week from Smitten and it was totally heavenly and awesome with tea. I halved the recipe and cut the cake into 2×3 inch pieces and it lasted us all week. One note: I do live in the tropics, and my cake still didn’t rise after three hours, but I had to go to bed so I cooked it anyway. And it was still totally delicious and looked like the picture. So maybe it doesn’t need to rise that much?

By: Suzan Gow

Suzan Gow — Fri, 12 Mar 2010 17:20:54 +0000

My mom makes an amazing gooey butter cake – but there isn’t a dough. We first had it at the bakeries in Ocean City, NJ – had to be in the ’70s.

By: Brittany

Brittany — Fri, 12 Mar 2010 06:34:38 +0000

Grew up eating this in STL…more powdered sugar! Park Avenue Coffee is a shop for something like 70 different flavors of gooey butter cake. Check it out!

By: Lisa (AuthenticSuburbanGourmet)

Lisa (AuthenticSuburbanGourmet) — Fri, 12 Mar 2010 03:30:40 +0000

I can hear Paula Deen in the background – “more butter”……………seriously, I have never made this, but must try it. The streusel recipe with ice cream and caramel is to die for. Really enjoy your blog!