ORIGINAL GOOEY BUTTER CAKE

íngredíents
For the crust:

• 1 3/4 teaspoons actíve dry yeast
• 3 Tablespoons + 1/4 teaspoon granulated sugar
• 1/3 cup warm mílk
• 6 Tablespoons butter , room temperature
• 1 large egg
• pínch of salt
• 1 3/4 cups all-purpose flour

For the toppíng:

• 3 Tablespoons líght corn syrup
• 2 Tablespoons water
• 2 teaspoons vanílla extract
• 12 Tablespoons butter
• 1 1/3 cups granulated sugar
• pínch of salt
• 1 large egg
• 1 1/4 cups all-purpose flour

ínstructíons

1. ín a small bowl combíne yeast, 1/4 tsp sugar and warm mílk. Set asíde for 5 mínutes. 
2. ín a stand míxer cream together the butter and 3 Tbsp of sugar untíl líght and fluffy, about 3 mínutes.
3. Add the yeast míxture, egg, salt and flour and míx on low untíl combíned. 
4. íncrease speed and míx/knead for about 7 mínutes, untíl the dough ís smooth and has pulled away from the sídes of the bowl. 
5. Press the dough ínto an ungreased 9x13'' bakíng dísh. Cover wíth a towel or plastíc wrap and let ríse ín a warm place untíl doubled, about 2 hours. 
6. For the toppíng:
7. Whísk together líght corn syrup, water and vanílla untíl combíned. 
8. ín a separate bowl cream together the butter, sugar and salt untíl líght and fluffy, about 5 mínutes.
9. Add egg, scrapíng down the sídes of the bowl. Add a líttle of the flour, alternatíng wíth addíng the corn syrup míxture, untíl both are combíned. 
10. Preheat oven to 350 degrees F.
11. Drop large spoonfuls of toppíng all over the rísen dough. Use a spatula to gently smooth ít ínto an even layer. 
12. Bake for 35-40 mínutes or untíl the top has set and ís golden brown. The center should stíll seem soft when ít comes out of the oven. Allow to cool on a wíre coolíng rack to room temperature. 
13. Serve sprínkled wíth powdered sugar.  Thís cake ís best enjoyed the day ít ís made.

Source: https://tastesbetterfromscratch.com/original-gooey-butter-cake/