I've been enjoying browsing around Chickens in the Road lately and yesterday I came across this post about Gooey Butter Cake. And since I'm a St. Louis transplant and the very words "gooey butter cake" called out to me, I figured it would be a good time to try it out.
It had a very promising start, with a flour, sugar, butter crust. I love crust.
And the batter was lovely, rich and very creamy.
Maybe the problem was that I over cooked it a bit. But it was still plenty jiggly in the center when I took it out. I was supposed to dust it with powdered sugar, but I forgot. Could that have been the problem?
That crust did add a nice little texture though, and that was good.
I found out yesterday, I just don't really like gooey butter cake. Maybe I did something wrong, but it's not a cake I'd cross the stree for. I thought it had a very raw flour taste too it, and it was weird eating such a gooey cake, like eating something under-cooked.
It did have its good points. It's super sweet, and I like that in a dessert, and like I said, the texture the crust adds is really good. A sort of a contrasting crunch to all that sweet goo.
So maybe I won't make a good St. Louis-ian after all.