Gooey Cinnamon Cake

This cake is a touchy subject for those lucky enough to have been introduced to it. Some like it literally flooding, some like it just slightly oozing in the center. Others are easily happy with the drier edges. Recently another major fan admitted all she really cared about is the cake's crusty sugary cinnamon top. Every week it's a matter of calling dibs on that most promising piece according to individual preferences but really only the baker understands how much love goes into that intended sloppiness.

Customer: Why does it look undercooked?
Me: Try it first, we meant it to be gooey. *smiles*

On another day, the same customer returns for a cup of coffee.
Customer: ... What?! Why today don't have that gooey cinnamon cake thing?!!
Me: It's really a weekend special, so do come again this Saturday! *grins, heart swelling with joy*

I still remember baking this cake for the first time at the shop. Still drowsy from sleepiness after a late service the night before, I carefully measured all the ingredients, made the cookie base and proceeded to wash and dry the bowl before preparing the soft gooey center, not knowing that the original recipe stated clearly a clean bowl is not required. My boss, he just looked on and kept quiet, probably amusing himself with my pre-coffee slow and steady motions.

When the cake came out from the oven jiggling quite violently in the middle when shaken, we knew it was perfect and satisfaction would be guaranteed to many with this plain looking simplicity.

Who knew Deb's move away from the yeasted dough of the original St. Louis Gooey Butter Cake would bring us all together so unanimously?

Gooey Cinnamon Cake
Recipe adapted from Deb Perelman's Smitten Kitchen Cookbook, here republished with permission by David Lebovitz.

Cookie Base:


• 1 1/2 cups (190 grams) flour
  
• 2 teaspoons baking powder (aluminium-free)
  
• 1/4 teaspoon salt
  
• 8 tablespoons (115 grams) unsalted butter, at room temperature
  
• 3/4 cup (150 grams) sugar
  
• 1 large egg, at room temperature
  
• 1/4 cup (60 millilitres) full fat whole milk

Soft Gooey Layer:


• 1/4 cup (60 millilitres) honey
  
• 1/4 cup (60 millilitres) full fat whole milk
  
• 1 tablespoon vanilla extract
  
• 12 tablespoons (170 grams) unsalted butter, at room temperature
  
• 180 grams sugar
  
• 1/4 teaspoon salt
  
• 1 large egg, at room temperature
  
• 1 1/4 (155 grams) cups flour

Cinnamon Topping:


• 2 tablespoons sugar
  
• 1 1/2 teaspoons ground cinnamon

Line an 8-inch square cake pan with parchment, leaving an overhang on all four sides. Spray the foil in the pan with nonstick spray or grease with butter. Preheat the oven to 350ºF (180ºC).

To make the cookie base, whisk together the 1 1/2 cups (190 grams) flour, baking powder, and 1/4 teaspoon salt in a small bowl. Beat the 8 tablespoons (115 grams) of butter and the 3/4 cup (150 grams) of sugar in the bowl of stand mixer with the paddle attachment, or by hand, until light and fluffy, 3 to 5 minutes. Add the egg and the milk and mix in, stopping the mixer to scrape down the sides of the bowl. Stir in the dry ingredients, until fully incorporated. Put the mixture in the cake pan in dollops (it’s too thick to spread if you add it all in the same place), and spread it into an even layer with an offset spatula.

(You don’t need to clean the bowl; you can reuse it for the next step.)

To make the soft gooey layer, in a small bowl, whisk together the honey with the milk and vanilla. Beat the 12 tablespoons (170 grams) of butter with the 180 grams of sugar, and salt until light and fluffy. Beat in the egg, scraping down the sides of the bowl. Add one-third of the 1 1/4 cup (155 grams) flour, then half of the milk/honey mixture. Add another one-third of the flour, then the rest of the milk/corn syrup mixture. Then stir in the remaining flour. Dollop the batter over the unbaked cookie layer and spread evenly.

Mix together the 2 tablespoons of sugar and cinnamon, then sprinkle it evenly over the cake.

Bake the cake for 30 minutes, or until the cake feels slightly damp, but gently set in the center (mine was removed at 26 minutes for the extra gooey texture. Remove from oven and let cool on a wire rack. When cool, lift out the cake using the overhang of the foil, and cut the cake into 1-inch wide slices.