The Hummingbird Bakery Life is Sweet: 100 original recipes for happy home baking. Tarek Malouf

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      Gooey Butter Cake

      This cake of two parts, a yeast dough base and soft, gooey topping, originates in St Louis, Missouri. Remember to take it out of the oven while still very slightly wobbly – it will firm up and set as it cools.

      Makes one 23 x 32cm (9 x 13in) cake, to slice as desired

      For the cake

      55ml (2fl oz) whole milk

      55ml (2fl oz) water

      50g (2oz) unsalted butter

      2½ tsp dried active or instant yeast

      265g (9½oz) plain flour

      50g (2oz) caster sugar

      ½ tsp salt

      1 large egg

      For the gooey butter filling

      310g (11oz) unsalted butter, softened

      160ml (5½fl oz) condensed milk (sweetened)

      160g (5½oz) golden syrup

      2 large eggs

      90g (3oz) plain flour

      1½ tsp vanilla extract

      Pinch of salt

      Icing sugar, to decorate

       One 23 x 32cm (9 x 13in) tin

      1. To make the cake, preheat the oven to 175°C (350°F), Gas mark 4. Grease the tin with butter and dust with flour.

      2. Heat the milk, water and butter in a small saucepan over a low heat until the butter has melted. Allow to cool until lukewarm, sprinkle the yeast over the top and stir. Leave for 10 minutes.

      3. Put the flour, sugar and salt in the bowl of a freestanding mixer or a bowl you can use an electric whisk in and mix together with a fork. Pour in the yeast mixture and egg and mix for 2 minutes at a medium speed, making sure you scrape down the sides of the bowl as you go, until combined. Switch to the dough hook and knead for 10 minutes on a medium speed.

      4. Pour the dough into the prepared tin – it will be soft and sticky. Press the dough into the tin so that it fills it up completely, pressing it up the sides of the tin. Set aside while you make the filling. The dough will rise a little in the tin as you prepare the filling – this is normal.

      5. Using a freestanding electric mixer with the paddle attachment or a hand-held electric whisk, beat the butter for around 5 minutes on a medium-high speed until light and fluffy. Add two-thirds of the condensed milk and beat on a medium-high speed until light. Add the syrup and mix thoroughly.

      6. Add the eggs, one at a time, on a lower speed, mixing in between each addition, and then continue beating on a medium-high speed for about 2 minutes until the batter is light and fluffy. Mix in the flour and remaining condensed milk, a little at a time, alternating between the two ingredients. Add the vanilla and salt at the end and mix well.

      7. Spoon and spread the filling over the yeast dough and bake for 30 minutes or until golden. The filling will be slightly wobbly, but it will set as it cools. Dust the cake with icing sugar once cool.