|
|
|
.................................................................................
|
................................................
|
Servings:
|
about
scaling
|
Cook Time: |
40 minutes |
Prep Time: |
20 minutes |
Cook Method: |
bake |
Cook Temp: |
350 degrees F |
| |
| |
.................................................................................
This famous cake from St. Louis has a buttery base covered with a creamy layer that bakes up as a rich, sweet, custard-like topping. It's a perfect finish for your classic summer barbecue dinner.
Cake
2 cups all-purpose flour
2 tsp. baking powder
1/4 tsp. salt
3/4 cup granulated sugar
1/2 cup (1 stick) unsalted butter, melted
1 large egg
Topping
1 (8-oz.) package cream cheese
2 large eggs
2 tsp. vanilla extract
1 (16-oz.) box confectioners' sugar, sifted
1/2 cup (1 stick) unsalted butter, melted
1. Preheat oven to 350 degrees F. Grease a 9-by-13-inch baking pan.
2. For cake, combine flour, baking powder, and salt in a medium bowl. In a large bowl, whisk together sugar, melted butter, and egg. Add flour mixture and mix with a wooden spoon until dough is moist and crumbly. Spread dough evenly in prepared pan.
3. For topping, in a medium bowl, beat cream cheese with an electric mixer until smooth. Beat in eggs and vanilla. Reserve 2 Tbsp. of the confectioners' sugar. With beaters on low speed, mix remaining confectioners' sugar into cream cheese mixture. Mix in melted butter until fully blended.
4. Pour topping over dough and spread it evenly with a rubber spatula. Bake for 40 to 45 minutes or until top is set with a nicely golden crust, but inside is still slightly gooey and soft. Remove from oven and cool completely. Cut into squares. Just before serving, sprinkle with reserved 2 Tbsp. confectioners' sugar.
Source: Hannaford Fresh Magazine, July/Aug 2008
|
|
2 cup |
All purpose flour |
|
2 tsp |
Baking Powder |
|
1/4 tsp |
Salt |
|
3/4 cup |
Sugar |
|
1 cup |
Butter, unsalted, melted |
|
3 ea |
Large egg |
|
8 oz |
Cream cheese |
|
2 tsp |
Vanilla extract |
|
16 oz |
Confectioners` sugar |
|
