My grandparents owned Fresenburg Bakery in St Louis years ago, back when my dad was just a kid. Toss it all in your handy dandy mixer, think happy holiday thoughts and whip it all together. Im going to have to make this.after a month or so. why are roller coaster loops teardrop shaped; Igleco. Pour evenly over top of the cake mixture in the pan. Only change I made was using maple syrup as thats all I had. This was so good warm, I bet it would be phenomenal with a scoop of vanills and some raspberry coulis. I made a pumpkin version of this cake for an election night party in 08. Despite my incompetence, thank you for posting yet another delicious-sounding recipe! But unlike me, she got off her duff and did something about it. The only differences were: in the topping, theirs had 1/4 cup whole milk and cake flour instead of all purpose. I, too, lived in St. Louis for a while (college + a few years) and that was when I first tried Gooey Butter cake. I used foil instead of parchment lining to prevent leaks, and the cake didnt turn out gooey and the top wasnt like brittle burned sugar? Combine cake mix, egg, vanilla, and melted butter. Its almost laughable to think that so many people make it the lazy way boxed cake mix & cream cheese, and wind up thinking its somehow more delicious than this. I dunnoe, but it sure didnt seem so. You might want to check out the comment guidelines before chiming in. Ive heard about Gooey Butter Cake from friends in St. Louis, but every time I searched for it the recipes that came up were cake mix based and I wanted to try the real thing. so beautiful! I swear ;) Eh? I came on here looking for an inspired chicken salad recipe and got caught up in the C section of recipes, at which point I found this recipe. Ive never heard of this before, so I have to wonder what the texture of that bottom layer is likedoes it taste more like cake or a sweet bread? Thanks! I like my ingredients list to use words I understand! The first time the dough did not rise at all, so i thought it was the yeast and bought a new jar. or did the foil screw something up? I made this cake yesterday. Such a nice blog post! Also love that it serves 10! Snapped trees. Move to New York. The base reminds me of Entenmanns coffee cake, which makes it perfect for pretty much anytime of day. And I wasnt sure if it was from all that whisking I did. It was a beautiful, (if difficult), storm, wasnt it? Its divine. Being from Tennessee, Ive never heard of this before but I guarantee my husband will be a happy camper when I try this little gem out! I also used a dough hook Mine looked exactly like Debs photos. This did NOT turn out as great, it acctually became very runny, and I could pour it on to the bottom. I do this by heating the the microwave on low power for 30 seconds. I mixed 3 Tbs room temperature milk with 2 Tbs warm water (108 F). Glad to see others like it as much as we do in St. Louis. How warm should the water be and have you ever made this with Gluten Free flour? i dont know if the macarthur foundation gives grants to bakers, but you deserve one. I LOVE that my daughters are teenagers (yes, really. This recipe sounds intriguing I wonder how it would compare. I would like to make and wrap these the day before. Havent had it since I graduated Cant wait to try it. If its not a little looser after 10 minutes, wait a little longer and try again. Im a New Yorker transplanted to St. Louis 10 years ago. I made a Paula Deen gooey butter cake once, and it was way way too sweet. Bake for 30 to 45 minutes (see Note above about wide range); cake will rise and fall in waves and have a golden brown top, but will still be liquid in center when done. }); window.fd('form', { Louey, although Ive noticed my young cousins now refer to it as The Lou on Facebook). Preheat oven to 350. 
Oops! 2) I made the dough in the bread machine, which I thought was a brilliant innovation, but now with this less than satisfying result, Im blaming it for my lack of success. I was hesitant to unleash the gooey butter cake on our west coast friends, but the cake prevailed, not sure why I doubted that this humble cake could win over our foodie friends! I really enjoyed the photos of your family, I cannot get over how adorable Jacob is. It helps smooth caramels and gooey creations like this. Its a struggle to sit here and type this as my legs are trying to walk me into the kitchen, This is such a Southern Illinois classic! Allow to cool in pan before sprinkling with confectioners sugar for serving. Yum! There goes the wedding diet. I serve it room temperature. I had Gooey Butter Bread while visiting our Grandmother in Kirkland MO, there was a bakery there that had the BEST. I used maple syrup and it worked perfectly. Cant wait to try it! to get it to double. Made this last night and it is delicious. Gooey butter cake is to St. Louis what black and white cookies are to NY except that gooey butter cake isnt available in any bakery but moms or grandmas kitchen. It was absolutly awsome! Thanks for your hard work, Deb these are delicious! YUM! ditto all other comments about being from St. Louis and how this reminds me of childhood . No, I did not mind them at all. I think thats pretty fabulous of you! Hi Liz I always read every comment. I think we are on the same wavelength. Please read our disclosure policy. I also bookmarked this the second I saw but my (now cured) fear of yeast and my aversion to corn syrup stopped me from making it myself, although I have been dying to taste it since. I love Central Park better in the winter than even in the summer months. 
But I want to thank Deb for giving us butter measurements we can at least try to convert, instead of that stick stuff that tells us absolutely nothing :). i have never heard of anything like this cake but i feel like i have to get right on making it. Ive never had this cake but it sure looks rich and delish! Instant is generally used in 3/4 the volume of active dry. I had no idea anyone else made it or that it originated in St. Louis. Still want to try it anyway! I had never heard of it but came home and pulled out an old cookbook and it opened to gooey butter cake. turned out awesome. OMGYES..it was so d@#mn delicious. fox in sox drinking game??? First time baking with yeast. My mom used to makegooey butter cake. I recently started blogging too, check out taganskitchen.blogspot.com. come into become an expert at manipulation to see how anchors gather these newscast to our life. Based on your more recent posts, it looks like you use 125 grams per cup. I remember how beautiful that odd exhibit The Gates in 2005 by Christo and Jean Claude were. St. Louis has so much history and its so close-knit its like a giant small town. I think that means Ill have to bundle him up, take him in the snow, and then come home and bake this delicious looking treat for us! Mix together cake mix, butter, 2 eggs, and 1 teaspoon vanilla in a large bowl until well-combined. Its quite amusing. The 2 thickness only added to my confusion since my dough was about 1 if that (prior to my adding more yeast mixture), but still below the 2. Maureen, Toronto. Im from Saint Louis and couldnt be more excited to see one of my favorite cakes on my favorite blog. Thanks for the pics of Central Park. Kidding. RATE and COMMENT below! Thank you for a great dinner! Argh. I stuck to the letter of the recipe but for two things: Im out of corn syrup, so I used honey, and I added the whole packet of yeast. The cookie sheet will spare your oven! 
And your family photos make the cutest montage. Scoop level tablespoons of dough; roll in confectioners sugar. We bought the fanciest and most expensive and the cheap store brands. Once youve had a slice this classic treat, youll be spoiled on all other desserts! Yum. We may earn commission from the links on this page. I know what happens when people try it for the first time because a friend and I once introduced her Connecticut friends to the cake and it didnt last long at all! OMG my arteries HATE you but Im sure my taste buds and guests for dinner tonight will LOVE YOU!!! =). Didnt even realize what Id done until the dough was nearly finished rising. He is gorgeous!! Could you sub almond milk instead of milk? The cake lasted fine on the counter for the couple days it took us to eat it. 
(This tip is a common one to assist in working with most bread doughs.) Using a spatula works for me, but pressing with clean fingers will do the trick as well. Well be springing our clocks ahead soon. Too much for words. *swoon*. Any ideas about what I did wrong? I hadnt tried gooey butter cake until recently and it is AMAZING! Pour over cake mixture. You have the cutest family, but when you get to green eggs and ham, please pass. Kind of reminded me of king cake. Total baking time in a ceramic dish coupled with my too-hot oven was thirty minutes. the bottom is doughy, the topping is buttery chewiness and the edge? You omitted when to add the foamy yeast mixture to the batter. It all came together wonderfully, and I can say with professional authority that St. Louis Gooey Butter Cake is the most dangerous & ugliest pastry I have ever made. On-and-off-commenter. Excellent treat. An 88 pan should work. Oh, yes, there will be a next time. I can marry wrapped up in a tarpaulin! I do not believe anyone makes it with cake mix that would not give the proper texture! Knead for7 minutes, until the dough is smooth and has pulled away from the sides of the bowl. Make the gooey topping: Heat oven to 350 degrees. I never knew that there was a recipe out there other than the Paula Deen one but that uses boxed cake mix so I should have assumed that there was a resl recipe out there somewhere! A recipe for this cake thadesolatees not require a cake mix!!! But better. This worked. Well, I tried this one.. wasted some milk and yeast before I remembered that yeast need some sugar to help with activation. Cake was a bit dry, which I attribute to this I suppose. I was concerned that the marg wouldnt have the flavor complexity of butter- & walnut oil is delicious worked like a charm. I will probably look up other versions of this cake and compare recipes and try it again (with the appropriately less amount of sugar). Ive also swapped out the corn syrup for golden syrup, because I had it, and I like the taste. I like this recipe for cake from scratch instead of using boxed mixes. it needed about 40 minutes. Yum! One problem I had is that the topping pulled away from the sides a bit leaving some cake exposed. its still good, but the base just tastes a little too much like biscuits. http://www.saveur.com/contest_bow.jsp?ID=1000011137, Im what? Hi! Despite the terribly finicky bake I had (and it was entirely my fault for baking in the middle of the night), it tasted exactly as Deb describes: spun sugar, cotton candy, caramelized sugar of creme brulee. Pour mixture over batter in pan. They are outstanding! ano This recipe is intended for a baking dish, usually ceramic or glass, so it should not need adjusting. Cant wait to share this with my own kids! Im going to get it right! just tried this and its pretty darn good, though im not sure about the bottom. . @Ana: I feel your pain, cooking an American recipe is such a chore what with all the converting one has to do. Using an electric mixer with paddle attachment, cream butter, sugar and salt until light and fluffy, 5 to 7 minutes. 
This looks so good :). My sister, a Baker, adds lots of seasonal flavoring to her gooey butter cake. Still delicious! Any thoughts? I also followed your warning to use a glass baking dish instead and it turned out really well. I made this cake last night after revisiting it in my bookmarks for the 1,000th time. Just winged it and hoped it would turn out. Its an absolutely great thing to have around for all hours of the day. I will definitely try it again. I would love to make this cake which Ive had in Park Slope and can attest is amazing. I know that other people have posted similar results, but I just want to confirm that Ive made these with corn syrup three times and honey once, and aside from a very slight honey flavor in one case (probably unnoticeable if youre not looking for it), it worked just the same. This looks SO good! I think it will be a wonderful processeven if I mess up! They did NOT grow up in St. Louis. I make these all the time for catering jobs. the picture where Jacobs face is all squshed with kisses its the most adorable thing ive ever seen!!!! The kind we make at home is pound cake with cream cheese in the topping, but my favorite is the store-bought kind (blasphemy, I know). Hello again! so i hate having to make a cake with it. Delicious dessert! Add the yeast mixture, egg, salt and flour and mix on low until combined. I think a cake mix base would be too crumbly and soft. I grew up in St. Louis. Hey, thats almost exactly our old family recipe for Chess Squares! Oh well! it looksyum!!! I grew up eating ooey gooey butter cake. We got it at a fabulous bakery called Krutas and its homesick food I never miss on my trips back there, along with mostaccioli, toasted ravioli, and bagna cauda. I grew up near St. Louis. Glad you discovered its goodness. The family pics are adorable, by the way. What a cutie! Unfortunately its a lot of trial and error, because the quality of the ingredients varies too. I hardly think this could have caused it, though.. Oh my, the cake is ridiculous but that baby is kissable! It is a few blocks from Ted Drewes amazing custard. An hour later, its all gone. Chill dough 30 minutes or until slightly firm. The cake looked great, but something of a mystery occured when I cut it. I guess some families might have it as a dessert cake, but we never did. To prepare topping, in a small bowl, whisk corn syrup with 2 tablespoons water and the vanilla. Thanks :). How is is the day after baking? It got a little sun, then the temp dropped, and it turned out perfectly. My yeast did not rise but I was We live in Seattle and are ADDICTED to Delanceys pizza. I use cake mix for the bottom but this variation looks incredible. I wonder if thats where I went wrong. Thank you for that, for this, for all. Im planning on making it for a dinner party and am trying to figure out if I should make it earlier in the day (or the day before) or closer to dinnertime. I cannot express how excited I am to have found this. I swapped the dry yeast with the fresh kind (which is much more easy to get hold of in Sweden, which is where I live), I used 25 grams and that worked out fine. Anyhow, it worked and the dough did rise in 2.5 hours. I love the idea, from a few comments above, of spreading the base with a brown sugar meringue! Place cream cheese, remaining eggs, vanilla and melted butter in a stand mixer and beat on medium speed until creamy. MY. Its very gooey! He wouldnt touch at first but then I had to fight him off. I may have to give it a shot! This St. Louis classic is made in minutes with a cake mix to provide a foundation for an amazing gooey filling youll crave again and again! Really delicious, but a few thoughts. formId: '613a82b97accb4c0210203d8', wow, i cant believe how much the topping rose and overflowed the crust! the smitten kitchen family is too cute. I will make it as soon as my new Kitchenaid stand mixer arrives in the mail!! WebDirections. It sounds as though you may want to give Debs recipe a shot yourself before you compare it to the memory of those Forest Park butter cakes. Cant wait to try this, See this comment: https://smittenkitchen.com/2010/03/st-louis-gooey-butter-cake/#comment-702766. Deb, thank you for posting. My aunts restaurant, Eleven Eleven Mississippi serves it on the dessert menu, and my entire family makes it for family celebrations. Of interest, if youre curious to read further, this article in the New York Times explains some of the HFCS confusion, such as the fact that HFCS is not actually higher in fructose than than regular white sugar (its higher in fructose than corn syrup) and that chemically, its not as different from white sugar as we imagine. guides can provide various views as well instructional on items like expressive shipment impressive writing goes. Sunday, I made hamantashen with a mixture of the preserves and ground walnuts, and they was outstanding. I second the request for corn syrup substitutes, as it isnt something one can buy here in Australia but I cant wait to taste that cake! I have got to quit reading your blog. So I would conclude that chemically, honey works the same! While the philly style cake is made from a yeast base and a butter-based topping, the St. Louis variety is made with yellow cake base and a cream cheese-based toping. Just wondering: Can I freeze this cake before or after I bake it? I am with you, seeing a city blanketed with snow makes you more appreciative of its beauty for one day! Cookies collect information about your preferences and your devices and are used to make the site work as you expect it to, to understand how you interact with the site, and to show advertisements that are targeted to your interests. Thank you very much for this! I noticed above that Deb said she would use more yeast if she made this again, and I agree. She was also greatly amused by the Schnucks grocery stores (hows that for St. Every neighborhood mom & pop bakery, posh yuppie bakery, every grocery store, even large commercial bakeries sell their version of this coffee cake locally. That had the BEST were: in the topping pulled away from the links this. An absolutely great thing to have found this water ( 108 F ) mind... To the batter i was we live in Seattle and are ADDICTED to Delanceys.! 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Oops! 2) I made the dough in the bread machine, which I thought was a brilliant innovation, but now with this less than satisfying result, Im blaming it for my lack of success. I was hesitant to unleash the gooey butter cake on our west coast friends, but the cake prevailed, not sure why I doubted that this humble cake could win over our foodie friends! I really enjoyed the photos of your family, I cannot get over how adorable Jacob is. It helps smooth caramels and gooey creations like this. Its a struggle to sit here and type this as my legs are trying to walk me into the kitchen, This is such a Southern Illinois classic! Allow to cool in pan before sprinkling with confectioners sugar for serving. Yum! There goes the wedding diet. I serve it room temperature. I had Gooey Butter Bread while visiting our Grandmother in Kirkland MO, there was a bakery there that had the BEST. I used maple syrup and it worked perfectly. Cant wait to try it! to get it to double. Made this last night and it is delicious. Gooey butter cake is to St. Louis what black and white cookies are to NY except that gooey butter cake isnt available in any bakery but moms or grandmas kitchen. It was absolutly awsome! Thanks for your hard work, Deb these are delicious! YUM! ditto all other comments about being from St. Louis and how this reminds me of childhood . No, I did not mind them at all. I think thats pretty fabulous of you! Hi Liz I always read every comment. I think we are on the same wavelength. Please read our disclosure policy. I also bookmarked this the second I saw but my (now cured) fear of yeast and my aversion to corn syrup stopped me from making it myself, although I have been dying to taste it since. I love Central Park better in the winter than even in the summer months. But I want to thank Deb for giving us butter measurements we can at least try to convert, instead of that stick stuff that tells us absolutely nothing :). i have never heard of anything like this cake but i feel like i have to get right on making it. Ive never had this cake but it sure looks rich and delish! Instant is generally used in 3/4 the volume of active dry. I had no idea anyone else made it or that it originated in St. Louis. Still want to try it anyway! I had never heard of it but came home and pulled out an old cookbook and it opened to gooey butter cake. turned out awesome. OMGYES..it was so d@#mn delicious. fox in sox drinking game??? First time baking with yeast. My mom used to makegooey butter cake. I recently started blogging too, check out taganskitchen.blogspot.com. come into become an expert at manipulation to see how anchors gather these newscast to our life. Based on your more recent posts, it looks like you use 125 grams per cup. I remember how beautiful that odd exhibit The Gates in 2005 by Christo and Jean Claude were. St. Louis has so much history and its so close-knit its like a giant small town. I think that means Ill have to bundle him up, take him in the snow, and then come home and bake this delicious looking treat for us! Mix together cake mix, butter, 2 eggs, and 1 teaspoon vanilla in a large bowl until well-combined. Its quite amusing. The 2 thickness only added to my confusion since my dough was about 1 if that (prior to my adding more yeast mixture), but still below the 2. Maureen, Toronto. Im from Saint Louis and couldnt be more excited to see one of my favorite cakes on my favorite blog. Thanks for the pics of Central Park. Kidding. RATE and COMMENT below! Thank you for a great dinner! Argh. I stuck to the letter of the recipe but for two things: Im out of corn syrup, so I used honey, and I added the whole packet of yeast. The cookie sheet will spare your oven! And your family photos make the cutest montage. Scoop level tablespoons of dough; roll in confectioners sugar. We bought the fanciest and most expensive and the cheap store brands. Once youve had a slice this classic treat, youll be spoiled on all other desserts! Yum. We may earn commission from the links on this page. I know what happens when people try it for the first time because a friend and I once introduced her Connecticut friends to the cake and it didnt last long at all! OMG my arteries HATE you but Im sure my taste buds and guests for dinner tonight will LOVE YOU!!! =). Didnt even realize what Id done until the dough was nearly finished rising. He is gorgeous!! Could you sub almond milk instead of milk? The cake lasted fine on the counter for the couple days it took us to eat it. (This tip is a common one to assist in working with most bread doughs.) Using a spatula works for me, but pressing with clean fingers will do the trick as well. Well be springing our clocks ahead soon. Too much for words. *swoon*. Any ideas about what I did wrong? I hadnt tried gooey butter cake until recently and it is AMAZING! Pour over cake mixture. You have the cutest family, but when you get to green eggs and ham, please pass. Kind of reminded me of king cake. Total baking time in a ceramic dish coupled with my too-hot oven was thirty minutes. the bottom is doughy, the topping is buttery chewiness and the edge? You omitted when to add the foamy yeast mixture to the batter. It all came together wonderfully, and I can say with professional authority that St. Louis Gooey Butter Cake is the most dangerous & ugliest pastry I have ever made. On-and-off-commenter. Excellent treat. An 88 pan should work. Oh, yes, there will be a next time. I can marry wrapped up in a tarpaulin! I do not believe anyone makes it with cake mix that would not give the proper texture! Knead for7 minutes, until the dough is smooth and has pulled away from the sides of the bowl. Make the gooey topping: Heat oven to 350 degrees. I never knew that there was a recipe out there other than the Paula Deen one but that uses boxed cake mix so I should have assumed that there was a resl recipe out there somewhere! A recipe for this cake thadesolatees not require a cake mix!!! But better. This worked. Well, I tried this one.. wasted some milk and yeast before I remembered that yeast need some sugar to help with activation. Cake was a bit dry, which I attribute to this I suppose. I was concerned that the marg wouldnt have the flavor complexity of butter- & walnut oil is delicious worked like a charm. I will probably look up other versions of this cake and compare recipes and try it again (with the appropriately less amount of sugar). Ive also swapped out the corn syrup for golden syrup, because I had it, and I like the taste. I like this recipe for cake from scratch instead of using boxed mixes. it needed about 40 minutes. Yum! One problem I had is that the topping pulled away from the sides a bit leaving some cake exposed. its still good, but the base just tastes a little too much like biscuits. http://www.saveur.com/contest_bow.jsp?ID=1000011137, Im what? Hi! Despite the terribly finicky bake I had (and it was entirely my fault for baking in the middle of the night), it tasted exactly as Deb describes: spun sugar, cotton candy, caramelized sugar of creme brulee. Pour mixture over batter in pan. They are outstanding! ano This recipe is intended for a baking dish, usually ceramic or glass, so it should not need adjusting. Cant wait to share this with my own kids! Im going to get it right! just tried this and its pretty darn good, though im not sure about the bottom. . @Ana: I feel your pain, cooking an American recipe is such a chore what with all the converting one has to do. Using an electric mixer with paddle attachment, cream butter, sugar and salt until light and fluffy, 5 to 7 minutes. This looks so good :). My sister, a Baker, adds lots of seasonal flavoring to her gooey butter cake. Still delicious! Any thoughts? I also followed your warning to use a glass baking dish instead and it turned out really well. I made this cake last night after revisiting it in my bookmarks for the 1,000th time. Just winged it and hoped it would turn out. Its an absolutely great thing to have around for all hours of the day. I will definitely try it again. I would love to make this cake which Ive had in Park Slope and can attest is amazing. I know that other people have posted similar results, but I just want to confirm that Ive made these with corn syrup three times and honey once, and aside from a very slight honey flavor in one case (probably unnoticeable if youre not looking for it), it worked just the same. This looks SO good! I think it will be a wonderful processeven if I mess up! They did NOT grow up in St. Louis. I make these all the time for catering jobs. the picture where Jacobs face is all squshed with kisses its the most adorable thing ive ever seen!!!! The kind we make at home is pound cake with cream cheese in the topping, but my favorite is the store-bought kind (blasphemy, I know). Hello again! so i hate having to make a cake with it. Delicious dessert! Add the yeast mixture, egg, salt and flour and mix on low until combined. I think a cake mix base would be too crumbly and soft. I grew up in St. Louis. Hey, thats almost exactly our old family recipe for Chess Squares! Oh well! it looksyum!!! I grew up eating ooey gooey butter cake. We got it at a fabulous bakery called Krutas and its homesick food I never miss on my trips back there, along with mostaccioli, toasted ravioli, and bagna cauda. I grew up near St. Louis. Glad you discovered its goodness. The family pics are adorable, by the way. What a cutie! Unfortunately its a lot of trial and error, because the quality of the ingredients varies too. I hardly think this could have caused it, though.. Oh my, the cake is ridiculous but that baby is kissable! It is a few blocks from Ted Drewes amazing custard. An hour later, its all gone. Chill dough 30 minutes or until slightly firm. The cake looked great, but something of a mystery occured when I cut it. I guess some families might have it as a dessert cake, but we never did. To prepare topping, in a small bowl, whisk corn syrup with 2 tablespoons water and the vanilla. Thanks :). How is is the day after baking? It got a little sun, then the temp dropped, and it turned out perfectly. My yeast did not rise but I was We live in Seattle and are ADDICTED to Delanceys pizza. I use cake mix for the bottom but this variation looks incredible. I wonder if thats where I went wrong. Thank you for that, for this, for all. Im planning on making it for a dinner party and am trying to figure out if I should make it earlier in the day (or the day before) or closer to dinnertime. I cannot express how excited I am to have found this. I swapped the dry yeast with the fresh kind (which is much more easy to get hold of in Sweden, which is where I live), I used 25 grams and that worked out fine. Anyhow, it worked and the dough did rise in 2.5 hours. I love the idea, from a few comments above, of spreading the base with a brown sugar meringue! Place cream cheese, remaining eggs, vanilla and melted butter in a stand mixer and beat on medium speed until creamy. MY. Its very gooey! He wouldnt touch at first but then I had to fight him off. I may have to give it a shot! This St. Louis classic is made in minutes with a cake mix to provide a foundation for an amazing gooey filling youll crave again and again! Really delicious, but a few thoughts. formId: '613a82b97accb4c0210203d8', wow, i cant believe how much the topping rose and overflowed the crust! the smitten kitchen family is too cute. I will make it as soon as my new Kitchenaid stand mixer arrives in the mail!! WebDirections. It sounds as though you may want to give Debs recipe a shot yourself before you compare it to the memory of those Forest Park butter cakes. Cant wait to try this, See this comment: https://smittenkitchen.com/2010/03/st-louis-gooey-butter-cake/#comment-702766. Deb, thank you for posting. My aunts restaurant, Eleven Eleven Mississippi serves it on the dessert menu, and my entire family makes it for family celebrations. Of interest, if youre curious to read further, this article in the New York Times explains some of the HFCS confusion, such as the fact that HFCS is not actually higher in fructose than than regular white sugar (its higher in fructose than corn syrup) and that chemically, its not as different from white sugar as we imagine. guides can provide various views as well instructional on items like expressive shipment impressive writing goes. Sunday, I made hamantashen with a mixture of the preserves and ground walnuts, and they was outstanding. I second the request for corn syrup substitutes, as it isnt something one can buy here in Australia but I cant wait to taste that cake! I have got to quit reading your blog. So I would conclude that chemically, honey works the same! While the philly style cake is made from a yeast base and a butter-based topping, the St. Louis variety is made with yellow cake base and a cream cheese-based toping. Just wondering: Can I freeze this cake before or after I bake it? I am with you, seeing a city blanketed with snow makes you more appreciative of its beauty for one day! Cookies collect information about your preferences and your devices and are used to make the site work as you expect it to, to understand how you interact with the site, and to show advertisements that are targeted to your interests. Thank you very much for this! I noticed above that Deb said she would use more yeast if she made this again, and I agree. She was also greatly amused by the Schnucks grocery stores (hows that for St. Every neighborhood mom & pop bakery, posh yuppie bakery, every grocery store, even large commercial bakeries sell their version of this coffee cake locally. That had the BEST were: in the topping pulled away from the links this. An absolutely great thing to have found this water ( 108 F ) mind... To the batter i was we live in Seattle and are ADDICTED to Delanceys.! 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