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Prep Time: Cook Time: Total Time:
Gooey Butter Coffeecake
Crust:
1 cup all purpose flour
3 tablespoons granulated sugar
5 tablespoons unsalted butter, softened
1 tablespoon ice water, if needed
Filling:
1 1/4 cups granulated sugar
1 1/2 sticks unsalted butter, softened
1 egg
1 cup all-purpose flour
2/3 cup evaporated milk
1/4 cup light corn syrup
1 teaspoon vanilla extract
confectioners sugar, for garnish
Preheat the oven to 350 degrees. Lightly oil or butter a 9 inch square baking pan. In the bowl of a food processor, mix the flour and sugar together. By pulsing on and off, cut in the butter until the mixture resembles coarse crumbs. If necessary to make the dough hold together, add the ice water through the feed tube and blend a few seconds until the mixture holds. Pat the dough into the bottom and up the sides of the baking pan.
In a medium bowl, cream together the sugar and butter with an electric mixer until light and fluffy. Beat in the egg until well blended. Alternate mixing in a little of the flour and a little of the evaporated milk until both are incorporated. Add the corn syrup and vanilla extract, and blend one last time.
Pour the batter into the prepared crust, and bake for 25 to 35 minutes, or until the cake is nearly set. The top should remain moist; do not overbake. Let the cake cool slightly in the pan, garnish with confectioners sugar and serve.
Serves 8.
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Gooey Butter Coffeecake
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Category: Recipes
Prep Time: Cook Time: Total Time:
Gooey Butter Coffeecake
Crust:
1 cup all purpose flour
3 tablespoons granulated sugar
5 tablespoons unsalted butter, softened
1 tablespoon ice water, if needed
Filling:
1 1/4 cups granulated sugar
1 1/2 sticks unsalted butter, softened
1 egg
1 cup all-purpose flour
2/3 cup evaporated milk
1/4 cup light corn syrup
1 teaspoon vanilla extract
confectioners sugar, for garnish
Preheat the oven to 350 degrees. Lightly oil or butter a 9 inch square baking pan. In the bowl of a food processor, mix the flour and sugar together. By pulsing on and off, cut in the butter until the mixture resembles coarse crumbs. If necessary to make the dough hold together, add the ice water through the feed tube and blend a few seconds until the mixture holds. Pat the dough into the bottom and up the sides of the baking pan.
In a medium bowl, cream together the sugar and butter with an electric mixer until light and fluffy. Beat in the egg until well blended. Alternate mixing in a little of the flour and a little of the evaporated milk until both are incorporated. Add the corn syrup and vanilla extract, and blend one last time.
Pour the batter into the prepared crust, and bake for 25 to 35 minutes, or until the cake is nearly set. The top should remain moist; do not overbake. Let the cake cool slightly in the pan, garnish with confectioners sugar and serve.
Serves 8.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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