Gooey Butter Cake

A few months ago, we had a fabulous time in St. Louis while visiting Gateway Arch National Park. In preparation for that trip I looked for things that were unique to the city, particularly foods, so that we could try them while we were there. One of the must-try items was Gooey Butter Cake. Isn't that an intriguing name? We did try this iconic dessert, from a couple of different places, and it was definitely interesting.

First of all, it's not cake! I'd describe it more as a bar cookie (think Lemon Bars). Second, it's super, super sweet! Third, it comes it a multitude of flavors, but we stuck with the original for comparison's sake. We picked up one pre-packaged at the museum cafe (which definitely tasted processed), and another from a bakery (which was better).

I wondered if this dessert would taste better freshly baked at home, so found a recipe to try. At least hot out of the oven it looks and smells delicious. We'll see what our dinner guests think. Verdict: Better than either of the ones we got in St. Louis!

Gooey Butter Cake

Crust:

• 1 1/4 cups flour
• 3/4 cup sugar
• 1 1/4 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup butter, melted
• 1/2 egg (about 2 tablespoons)
• 3/4 teaspoon vanilla

Topping:

• 4 ounces cream cheese
• 1 cup powdered sugar
• 1 egg

Combine the crust ingredients and press into a lightly greased 8" square pan. Combine topping ingredients and pour over crust. Bake at 325 degrees for 35 minutes. Cool on rack before cutting into squares. If desired, dust with powdered sugar before serving.

Note: This is easily doubled. Bake in a 9x13" pan for 40-45 minutes.