Shelly's Recipe

STICKY BUTTER COFFEECAKE

Category: Coffee Cake

Crust:
1 cup flour
3 tbsp sugar
5 tbsp unsalted butter, softened
1 tbsp ice water, if needed

Filling:
1 1/4 cups sugar
3/4 cup unsalted butter, softened
1 egg
1 cup all purpose flour
2/3 cup evaporated milk
1/4 cup light corn syrup
1 tsp vanilla extract
Confectioners sugar, for garnish

Preheat the oven to 350. 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.

Filling: 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 and do not over bake. Let the cake cool slightly in the pan, garnish with confectioners sugar and serve. Serves 8.