alrighty. Sister is staying until Sunday and just dropped off her KA. She also confirmed they've had butter cake at
- Paul Martins (Scottsdale)
- Hand-Cut Burger & Steak (Scottsdale)
- Maestro (Scottsdale).
Paul Martin's says theirs is the Original St. Louis butter cake version
From the NYTimes St. Louis Gooey Butter Cake
INGREDIENTS FOR THE CAKE
3 tablespoons/45 milliliters milk at room temperature
1 ¾ teaspoons/5 grams active dry yeast
6 tablespoons/85 grams unsalted butter at room temperature
3 tablespoons/45 grams sugar
1 teaspoon/5 grams kosher salt
1 large egg
1 ¾ cups/215 grams all-purpose flour
FOR THE TOPPING
3 tablespoons plus 1 teaspoon/50 milliliters light corn syrup
2 ½ teaspoons/10 milliliters vanilla extract
12 tablespoons/170 grams/1 1/2 sticks unsalted butter, at room temperature
1 ½ cups/300 grams sugar ½ teaspoon/3 grams kosher salt 1 large egg
1 cup plus 3 tablespoons/145 grams all-purpose flour
Confectioners’ sugar, for sprinkling
PREPEARATION:
Step 1 In a small bowl, mix milk with 2 tablespoons warm water. Add yeast and whisk gently until it dissolves. Mixture should foam slightly. Step 2 Using an electric mixer with paddle attachment, cream butter, sugar and salt. Scrape down sides of bowl and beat in the egg. Alternately add flour and the milk mixture, scraping down sides of bowl between each addition. Beat dough on medium speed until it forms a smooth mass and pulls away from sides of bowl, 7 to 10 minutes.
Step 3 Press dough into an ungreased 9-by 13-inch baking dish at least 2 inches deep. Cover dish with plastic wrap or clean tea towel, put in a warm place, and allow to rise until doubled, 2 1/2 to 3 hours.
Step 4 Heat oven to 350 degrees. To prepare topping, in a small bowl, mix corn syrup with 2 tablespoons water and the vanilla. Using an electric mixer with paddle attachment, cream butter, sugar and salt until light and fluffy, 5 to 7 minutes. Scrape down sides of bowl and beat in the egg. Alternately add flour and corn syrup mixture, scraping down sides of bowl between each addition.
Step 5 Spoon topping in large dollops over risen cake and use a spatula to gently spread it in an even layer. Bake for 35 to 45 minutes; cake will rise and fall in waves and have a golden brown top, but will still be liquid in center when done. Allow to cool in pan before sprinkling with confectioners’ sugar for serving
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A Maestro clone is COMPLETELY 180 DEGREES DIFFERENT
This copycat Mastro's Butter Cake is warm, buttery, and tastes just like Mastro's Butter Cake at the restaurant. Today I'm talking all about this delicious butter cake. This isn't your everyday butter cake. This is a perfect copycat of Mastro's Butter Cake that you'll want to whip up for your...
moremomma.com
Ingredients
For Coating:
½ Cup Butter Flavored Crisco
1 Cup Turbinado Sugar
For Cake:
1 Cup Butter Flavored Crisco
1 ½ Cups Granulated Sugar
2 Eggs
1 ½ Cup Milk
2 Teaspoons Vanilla Bean Paste
3 Cups All-Purpose Flour
1 Tablespoon + 1 Teaspoon Baking Powder
1 Teaspoon Salt
Raspberry Sauce: 1 Cup Fresh Raspberries 1 Tablespoon Sugar ½ Cup Water
To Top: Vanilla Ice Cream Fresh Raspberries
Instructions
1. Preheat the oven to 350°F. Thoroughly rub the inside of each ramekin with ½ cup Crisco (just enough to coat), including bottom and very top edges.
2. Sprinkle turbinado sugar into the ramekins, ensuring it covers all the sides and the bottom. Shake out excess sugar and place in the next buttered ramekin. Repeat with all ramekins.
3. Add 1 cup Crisco and granulated sugar to the bowl of a stand mixer. Using a paddle attachment, mix to combine.
4. While the mixer is on low speed, add one egg at a time.
5. Combine milk and vanilla in a separate bowl.
6. Combine flour, baking powder, and salt in a separate bowl.
7. Add the flour mixture and milk mixture to the Crisco mixture in ALTERNATING, small batches, beginning and ending with flour. Be sure to scrape down the sides of the mixing bowl with a rubber spatula. Do not overmix.
8. Fill the ramekins ¾ of the way up.
9. Bake, uncovered, for 18-23 minutes (cake will be a little gooey in the middle, which is intentional).
10. Let cool for 5 minutes and then invert the buttercake onto your plate.
11. Top with vanilla ice cream and raspberry sauce (recipe follows). Serve immediately.
Raspberry Sauce:
1. Place all of the ingredients into a saucepan and bring to a simmer. Break the raspberries up with a potato masher.
2. Cook for 3-5 minutes. Then submerge an immersion blender into the liquid and blend until smooth. You can also blend in a blender.
3. Serve over warm Butter Cakes.
