Recipe: St. Louis Gooey Butter Coffeecake (food processor and electric mixer)

ST. LOUIS GOOEY BUTTER COFFEECAKE

FOR THE CRUST:
1 cup all-purpose flour
3 tablespoons granulated sugar
5 tablespoons unsalted butter, softened
1 tablespoon ice water, if needed
FOR THE FILLING:
1 1/4 cups granulated sugar
3/4 cup (1 1/2 sticks) unsalted butter, softened
1 egg
1 cup all-purpose flour
2/3 cup evaporated milk
1/4 cup light corn syrup
1 teaspoon vanilla extract
Confectioners' sugar, for garnish

Preheat the oven to 350 degrees F. Lightly oil or butter a 9-inch-square baking pan.

TO MAKE THE CRUST:
In the bowl of a food processor, mix 1 cup of the flour and sugar together. By pulsing on and off, cut in the butter until the mixture resembles coarse crumbs.

If necessary to make the dough hold together, add the ice water through the feed tube and blend a few seconds until the mixture holds.

Pat the dough into the bottom and up the sides of the baking pan.

MAKE THE FILLING:
In a medium bowl, cream together the sugar and butter with an electric mixer until light and fluffy. Beat in the egg until well-blended. Alternate mixing in a little of the flour and a little of the evaporated milk until both are incorporated. Add the corn syrup and vanilla extract, and blend one last time.

TO ASSEMBLE AND BAKE:
Pour the batter into the prepared crust.

Bake for 25 to 35 minutes, or until the cake is nearly set. The top should remain moist; do not overbake.

Let the cake cool slightly in the pan, garnish with confectioners' sugar and serve.

Makes 8 servings
Source: Prairie Home Cooking by Judith M. Fertig