I have once again avoided working on a lovely Sunday by sequestering myself within the walls of my kitchen. I am visiting a dear friend this afternoon whose father passed away Tuesday. I’ve never been good with expressing empathy and I often find that cooking must substitute for the words I cannot find. I spent this morning baking a Butter Cake (Version #2) to bring to her.
This butter cake is of the St. Louis “gooey” variety, similar to Paula Deen’s version, but made from scratch rather than a mix. I found this recipe on Mama’s Empty Nest, adapted from Heimburger Bakery in St. Louis.
I baked mine for 33 minutes, rather than the 25-30 minutes called for in the recipe. I’ve seen too many gooey butter cakes consisting of a cake shell oozing with a filling resembling pancake batter (blech!). I wanted a moist outcome closer to Tres Leches. I am once again disappointed. I would call it “gloppy butter cake”. Not awful, but the paste-like, interior leaves something to be desired.