It’s widely accepted that gooey butter cake was created by accident in the 1930s or 1940s in St.Louis, Missouri, by a baker who mistakenly added too much butter to a German-style yeasted coffee cake batter, resulting in a deliciously rich and gooey texture.Our modern version, which utilizes baking powder for lift rather than yeast, is an indulgent combination of buttery richness, sticky sweetness, and crunchy nuts.

Find more cozy fall bakes in our September/October 2024 issue.  Gooey Butter Pecan Cake Print Recipe Pin Recipe Make 1 (13x9-inch) cake Ingredients  1 cup (220 grams) firmly packed light brown sugar1¼ cups (283 grams) unsalted butter, melted, slightly cooled, and divided3 large eggs (150 grams), divided1 large egg yolk (19 grams), room temperature1 tablespoon (13 grams) plus 1 teaspoon (4 grams) vanilla extract, divided2 cups (250 grams) all-purpose flour⅔ cup (75 grams) finely chopped toasted pecans2 teaspoons (10 grams) baking powder1 teaspoon (3 grams) kosher salt1 (8-ounce) package (226 grams) cream cheese, softened1½ cups (180 grams) confectioners’ sugarButter Pecan Sauce (recipe follows) InstructionsPreheat oven to 350°F (180°C).Spray a 13x9-inch baking pan with baking spray with flour.Line pan with parchment paper, letting excess extend over sides of

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