Apron Free Cooking ~ Gooey Butter Cake
By Noel Lizotte
We have a standing debate at my house. The subject: Is Ohio Part Of The Midwest?
As an Ohioan, I say “yes” and definitely believe that we are. My husband grew up in Pennsylvania. He says “Not Really.”
You’re probably wondering why we would even be discussing the subject… I get a magazine titled: Midwest Living. My husband asked why I would subscribe to a magazine with that title, since I don’t live there.
You can imagine my reaction. For the purposes of the magazine, I think every state that isn’t clearly “New England”, “Southern” or “West Coast” falls into their demographic. However, the geography debate aside, the magazine is usually full of wonderful decorating ideas and great recipes.
I recently pulled out a copy that I had saved for a long time and followed some of the recipes they had printed. The Missouri Gooey Butter cake used ingredients I had on the shelf, so it was an easy trial. The picture they showed made it look like a lemon bar type dessert. Tradition holds that the cake is the result of a baker mixing up the portions of flour and sugar.
I’m not sure about the origin of the recipe, because I’ve learned that handed down stories usually have an element of “imagination” in them that stretches the facts. However, I have also learned that many of the best recipes are the result of a kitchen “accident”.
Missouri Gooey Butter Cake
1 c. All Purpose Flour
3 T. Sugar
1/3 c. Butter
1 2/4 c. Sugar
¾ c. Butter
¼ c. Light Corn Syrup
1 c. All Purpose Flour
1 (5 oz) can Evaporated Milk
Crust: Mix 1 cup flour and 3 tablespoons sugar in a bowl. Cut in 1/3 cup butter and mix until mixture resembles fine crumbs. Press into ungreased 9x9x2 baking pan.
Filling: In large mixing bowl, beat 1 ¼ cups sugar and ¾ cup butter with electric mixer. Beat in corn syrup and egg. Add 1 cup flour and evaporated milk. Beating on low speed until just combined. Batter will look slightly curdled. Pour over crust. Bake in 350 degree Fahrenheit oven for 35 minutes or until nearly firm when gently shaken. Cool in pan on wire rack.
Make it a meal: Serve with a dusting of powdered sugar and a cup of coffee. Slice fresh strawberries and serve on the side.
Approximate Nutritional Value per serving: Servings Per Recipe: 8, Amount Per Serving: Calories: 347, Fat: 12g, Cholesterol: 22mg, Sodium: 108mg, Total Carbs: 56g, Protein: 5g.
I was pleased that the recipe used pantry staples. The only items that I had to check on were the corn syrup and the evaporated milk. I try to keep those around, but often they are used up and I fail to replace them until I have a need for those ingredients.
I served this dessert the other night, using small serving sizes, since it was an experiment. Both my husband and I went back for a second, regular sized serving!
My husband and I agree that this dessert will stay in the menu rotation. On the question whether Ohio is part of the Midwest, we’ve agreed to disagree. Although we both firmly believe that Ohio is one of the Great Lakes States!
Noel Lizotte is breaking free of corporate stress with convenience cooking! This recipe is similar to ones printed in her cookbook Apron Free Cooking which is available on the website www.apronfreecooking.com. She also writes a monthly column at www.culinarychat.net.