Gooey Butter Cake
Sweet Dough
1/4 cup sugar
1/4 teaspoon salt
1/4 cup unsalted butter, soft
1 and 2/3 cups sorghum flour
1/3 plus 1/2 cup arrowroot starch
1 and 1/2 teaspoons xanthan gum
1/4 cup heavy cream
1/4 cup water
1 teaspoon vanilla
1 package active dry yeast
In a large bowl or stand mixer bowl, blend sugar, salt, and butter. In a medium bowl, whisk together sorghum flour, arrowroot starch, and xanthan gum. Warm the water and add to cream; then add yeast to dissolve. Add flour, cream/water/yeast mixture, and vanilla. Beat for 3-4 minutes. Knead for 1 minute in the bowl. Set in a warm place, covered by a towel, for one hour.
Gooey Butter Filling
2 and 1/2 cups sugar
1 cup unsalted butter, soft
dash salt
1 egg
1/4 cup white or dark corn syrup
1 and 1/2 cups sorghum flour
3/4 cup arrowroot starch
1 and 1/2 teaspoons xanthan gum
1/4 cup water
1 teaspoon vanilla
powdered sugar, optional
About 15 minutes before the dough has risen one hour, in a large bowl or stand mixer bowl, blend sugar, salt, and butter. Mix in egg and corn syrup. In a medium bowl, whisk together sorghum flour, arrowroot starch, and xanthan gum. Then blend flour mixture, water, and vanilla with other ingredients.
When dough has risen one hour, grease two 9” x 9” pans. Divide dough in half, covering bottoms of pans and pushing dough slightly up the sides. Next, place half of the gooey butter into each pan, spreading as evenly as possible. Allow to rest for 20 minutes. Bake at 375 degrees for 30 minutes (convection oven: 350 degrees for 22 minutes). Do not overcook. Can be sprinkled with powdered sugar when cool. Yield: 32 servings. Refrigerate unused portions. Warm slightly in microwave prior to eating. Freezes well.
1/4 cup sugar
1/4 teaspoon salt
1/4 cup unsalted butter, soft
1 and 2/3 cups sorghum flour
1/3 plus 1/2 cup arrowroot starch
1 and 1/2 teaspoons xanthan gum
1/4 cup heavy cream
1/4 cup water
1 teaspoon vanilla
1 package active dry yeast
In a large bowl or stand mixer bowl, blend sugar, salt, and butter. In a medium bowl, whisk together sorghum flour, arrowroot starch, and xanthan gum. Warm the water and add to cream; then add yeast to dissolve. Add flour, cream/water/yeast mixture, and vanilla. Beat for 3-4 minutes. Knead for 1 minute in the bowl. Set in a warm place, covered by a towel, for one hour.
Gooey Butter Filling
2 and 1/2 cups sugar
1 cup unsalted butter, soft
dash salt
1 egg
1/4 cup white or dark corn syrup
1 and 1/2 cups sorghum flour
3/4 cup arrowroot starch
1 and 1/2 teaspoons xanthan gum
1/4 cup water
1 teaspoon vanilla
powdered sugar, optional
About 15 minutes before the dough has risen one hour, in a large bowl or stand mixer bowl, blend sugar, salt, and butter. Mix in egg and corn syrup. In a medium bowl, whisk together sorghum flour, arrowroot starch, and xanthan gum. Then blend flour mixture, water, and vanilla with other ingredients.
When dough has risen one hour, grease two 9” x 9” pans. Divide dough in half, covering bottoms of pans and pushing dough slightly up the sides. Next, place half of the gooey butter into each pan, spreading as evenly as possible. Allow to rest for 20 minutes. Bake at 375 degrees for 30 minutes (convection oven: 350 degrees for 22 minutes). Do not overcook. Can be sprinkled with powdered sugar when cool. Yield: 32 servings. Refrigerate unused portions. Warm slightly in microwave prior to eating. Freezes well.
