Butterscotch Apple Gooey Butter Cake Beauty, as seen on The Kitchen, Season 32.
Recipe courtesy of Jeff Mauro

Butterscotch Apple Gooey Butter Cake

Getting reviews...
  • Level: Intermediate
  • Total: 2 hr 45 min (includes cooling time)
  • Active: 35 min
  • Yield: 6 to 8 servings
I’d rather eat cake than any other dessert, and this one just brings so much unique texture to the party. Simultaneously crackly, gooey and chewy, it scratches all the itches your sweet tooth craves. The addition of butterscotch and apple give it an extra special autumnal vibe. Be prepared to make this recipe a staple of all your future Thanksgiving Day dessert tables. Gooey butter cakes are a traditional St. Louis dessert. They come in two different versions, a dough-based one with a sweet buttery topping and a semi-homemade one with a cake-mix base and a cream cheese topping. This one is the former.





Special equipment:
a 9-inch square cake pan
  1. Make the dough: In a small bowl, whisk together the flour and yeast; set aside. In the bowl of a stand mixer fitted with the paddle attachment, mix the butter, sugar and salt on medium speed until smooth, about 1 minute. Add the egg and mix until just combined. Add the flour mixture, alternately with the milk, and mix on low speed until a ball of dough forms. Increase the speed to medium and knead until the dough is smooth and pulls away from the side of the bowl, 8 to 10 minutes.
  2. Press the dough into the bottom of an ungreased 9-inch square baking dish, then cover with plastic wrap and set aside in a warm space until the dough is airy and puffy and rises about 1/2 inch, about 1 hour.
  3. Preheat the oven to 350 degrees F.
  4. Make the topping: Cream the butter, sugar and salt in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 5 minutes. In another bowl, whisk together the milk, egg, egg yolk, maple syrup and vanilla. Add half the flour and beat on medium-low speed until incorporated. Add about half of the egg-milk mixture and mix until incorporated, scraping down the sides of the bowl as needed. Repeat mixing in the remaining flour and egg-milk mixtures.
  5. Assembly: Scatter the butterscotch chips and then the apples on top of the dough, spreading to the edges of the pan. Dollop large spoonfuls of the topping over the apples and carefully smooth with a spatula to make an even layer of the topping.
  6. Bake until the topping is golden brown and crispy, 35 to 40 minutes. The center should still be soft and gooey; do not overbake! Let rest for 30 minutes before slicing.

Cook’s Note

Rapid-rise yeast, also known as fast-acting instant yeast, unlike active dry yeast, does not need to be activated by dissolving in warm water before being added to the flour mixture.