Gooey Butter Cake
11/04/09
Gooey Butter Cake
Filed under: Blog— by joe @ 11:02:19 am 
It's a St. Louis thing, and boy do they love it. It can be deliciously rich or way, WAY over the top depending on where you get it. This week's New York Times food section has a good article on the subject if you're interested.
Pingbacks:
No Pingbacks for this post yet...
Hello, Joe!
Categories
Joe Pastry
- Blog (2676)
- Joe's Baking Basics (0)
- Five Simple Rules for No-Fail Baking (1)
- Flour Basics (26)
- Ingredient Weights & Metric Conversions (1)
- Leavening Methods (1)
- Chemical (19)
- Mechanical (9)
- Microbial (6)
- Mixing Methods (0)
- A Brief Intro (1)
- Biscuit (4)
- Creaming (3)
- Egg Foam (7)
- Muffin (3)
- Straight Dough (4)
- Other Stuff (0)
- About Custards (8)
- Joe's Book Club (1)
- Joe's How-To's (0)
- Bread (0)
- About Starter & Preferments (0)
- Bagels (3)
- Baguettes (2)
- Brioche à tête (1)
- Buns and Rolls (2)
- Crackers (2)
- Cracklin' Corn Bread (2)
- English Muffins (1)
- Focaccia (3)
- Hot Cross Buns (2)
- Pain à l'Ancienne (2)
- Pita Bread (3)
- Pizza (1)
- Chicago Style (2)
- Neapolitan (1)
- Pretzels (2)
- Pugliese-Style Bread (2)
- Sourdough Pancakes (1)
- Spoon Bread (2)
- Whole Wheat Bread (2)
- Pastry (0)
- Alsatian Onion Tart (2)
- Baklava (2)
- Beignets (2)
- Biscuits (2)
- Charlotte (1)
- Cheese Straws (1)
- Cheesecake (2)
- Cinnamon Rolls and Sticky Buns (2)
- Clafoutis (2)
- Cobbler (2)
- Cornish Pasties (4)
- Croissants & Pain Au Chocolat (1)
- Danish Pastry (7)
- Doughnuts (0)
- Cake (7)
- Yeast Raised (2)
- Éclairs (1)
- English-Style Pudding (2)
- Flourless Chocolate Cake (6)
- Fritters (3)
- Fruitcake (0)
- English-Style (3)
- Stollen (2)
- Galettes (2)
- Gougères (2)
- Jelly Rolls (1)
- Knishes (3)
- Kouign Amann (2)
- Marjolaine (8)
- Opera Cake (5)
- Petits Fours (2)
- Pie (2)
- Quiche (2)
- S'mores (1)
- Sacher Torte (2)
- Scones (2)
- Strawberry Shortcake (2)
- Tarte Tatin (1)
- Tarts (0)
- Pear (1)
- Waffles (4)
- Pastry Components (1)
- Bavarian Cream (2)
- Brioche Dough (1)
- Buttercream (6)
- Cake Layers (2)
- Cake Syrup (1)
- Caramel and Caramel Sauce (1)
- Caramelized Onions (1)
- Chantilly Cream (1)
- Chocolate Frosting (2)
- Dairy (0)
- Butter (Cultured) (1)
- Butter (Sweet Cream) (1)
- Buttermilk (1)
- Crème Fraîche (1)
- Mascarpone (1)
- Sour Cream (1)
- Yogurt (2)
- Fondant (Poured) (1)
- Fondant (Rolled) (1)
- Frangipane (1)
- Ganache (2)
- Génoise Batter (2)
- Graham Crackers (2)
- Ice Cream (1)
- Jam (0)
- Joconde (2)
- Ladyfingers (2)
- Lemon Curd (2)
- Marshmallows (2)
- Pastry Cream (2)
- Pâte à Bombe (2)
- Pâte à Choux (3)
- Pâte Brisée (1)
- Pâte Sucrée (1)
- Slow-Roasted Tomatoes (1)
- Some Miscellaneous Desserts & Cookies (0)
- Apricot Bars (2)
- Bananas Foster (2)
- Biscotti (2)
- Brownies (4)
- Caramel Corn (2)
- Caramel-Pumpkin Bars (2)
- Chocolate Chip Cookies (4)
- Chocolate Mousse (1)
- Crème Brûlée (2)
- Golden Lemon Almond Cake (2)
- Lemon Bars (2)
- Macarons (3)
- Macaroons (2)
- Panna Cotta (2)
- Seven Layer Bars (2)
- Tiramisu (2)
- World Peace Cookies (2)
- Techniques (0)
- About Frying (4)
- Assembling Pastry Bags and Cones (2)
- Bringing Ingredients to Temperature (1)
- Candying Flowers (2)
- Canning (1)
- Clarifying Butter (1)
- Cutting a Cake (1)
- Firing a Brick Oven (2)
- Folding Properly (1)
- Kneading Bread Dough (1)
- Laminating Dough (1)
- Making Chocolate Shavings and Curls (1)
- Making Extra Fine Sugar (1)
- Making Infusions (1)
- Making Your Home Oven More Brick Oven-Like (1)
- Peeling Hazelnuts (1)
- Poaching (0)
- Pre-Baking a Crust (1)
- Preparing a Cake for Decorating (1)
- Preparing a Cake Pan for Baking (1)
- Rendering Lard (1)
- Rolling Pie and Tart Dough (1)
- Seeding a Vanilla Bean (1)
- Tempering Chocolate (3)
- Un-"Seizing" Chocolate (2)
- Whipping Cream (1)
- Totally Not Pastry (0)
- Dog Biscuits (2)
- Pasta (5)
- Soufflé (2)
- Bread (0)
- Versus Food Inc. (16)
- Versus Michael Pollan (4)
- Who is Joe Pastry? (1)
Archives
- September 2010 (7)
- August 2010 (57)
- July 2010 (45)
- June 2010 (62)
- May 2010 (48)
- April 2010 (64)
- March 2010 (51)
- February 2010 (54)
- January 2010 (49)
- December 2009 (47)
- November 2009 (45)
- October 2009 (71)
- More...
| Mon | Tue | Wed | Thu | Fri | Sat | Sun |
|---|---|---|---|---|---|---|
| << < | > >> | |||||
| 1 | 2 | 3 | 4 | 5 | ||
| 6 | 7 | 8 | 9 | 10 | 11 | 12 |
| 13 | 14 | 15 | 16 | 17 | 18 | 19 |
| 20 | 21 | 22 | 23 | 24 | 25 | 26 |
| 27 | 28 | 29 | 30 | |||
Search
Links
- 18th Century Cuisine
- Angie's Recipes
- Artepicure
- At the Very Yeast
- Baked by Anna
- Bake or Break
- Baking Bites
- Better Baking
- Chez Jim
- Cornish Pasties UK
- Cream Puffs in Venice
- Croque-Camille
- The Daily Spud
- The Daily V
- Dan Lepard
- David Lebovitz
- Denver Cooking Examiner
- Dorie Greenspan
- Dough Mixers
- Eat Feed
- Eggbeater
- Food Woolf
- French Tart
- The Fresh Loaf
- Gina Mallet
- Grilling 24x7
- Happy Home Baking
- I'm a Food Blog
- In Love with Baking
- I Want to Bake in Pictures
- Jumbo Empanadas
- Kitchen Lane
- Lily's Wai Sek Hong
- Me and My Molasses
- Mexico Bob
- Mexico Cooks!
- My Mexican Kitchen
- Nibbles & Tidbits
- Nick Malgieri
- Paul the Baker
- Pastry Chef Central
- Pastry in Europe
- Pastry Methods and Techniques
- Pastry Scoop
- Peter Reinhart
- Rachel Laudan
- Rose Levy Berenbaum
- Rice and Beans in D.C.
- Scrumptious Photography
- SippitySup
- Slovak Cooking
- Sourdoughs International
- Steel City Flan
- Sweet Discovery
- Sweet Pleasure
- The Frosted Cake and Cookie
- The Old Foodie
- The Republic of Chocolate
- Tip of the Iceberg
- Unconfidential Cook
- Upstart Kitchen
- Wanna Green Bean
- Whiskblog
- Yumarama
RSS 2.0 feed