St. Louie Ooey Gooey Cake and a Vintage Baby Shower

Earlier this month I hosted a baby shower for a new mom from church. Every woman who has a baby deserves a party.

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The menu included:

Fruit salsa and cinnamon chips

Pita chips and hummus

Sun dried tomato pesto palmiers (recipe coming)

Lovely lime cupcakes

and today’s recipe St. Louie Ooey Gooey Cake.

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For more details on the party and all the pretty decorations head on over to Your Homebased Parties.  But here is a little peek….

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The cake was a new recipe for me.  My friend Sara had emailed it to me telling me it was one of their summertime favorites.  Sara is a great cook so I felt pretty safe in trying it for the first time at a party.

One of my flaws is (and I have many), is that I am a skimmer.  I skim when I read.  That is probably one of the reasons I read so fast and have read 3 books already this week.  Check out my Facebook page to see what they were.

But one problem is I often skim recipes too.  I have gotten in trouble doing this numerous times and you would think I learned my lesson, but not so.

I skimmed through the recipe Sara sent me for the St. Louie Ooey Gooey Cake.  I had all the ingredients and loved that it used the fresh berries I had bought at the farmer’s market.  I decided to make it just a few hours before the party.    I neglected to read the part of the recipe that said the cake needed to be refrigerated and then brought back to room temperature before serving.  As I pulled the cake out of the oven 45 minutes before the party started that was a bit of a problem.

I stuck the cake into the freezer and hoped for the best.

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Well I have to tell you, sometimes skimming isn’t so bad.  The cake was still a bit warm when I served it and it was delicious!

The St. Louie Ooey Gooey Cake originated when a baker mistakenly doubled the amount of butter specified in a coffee cake recipe. The resulting rich confection now is sold at virtually every St. Louis area bakery.

I used a combination of raspberries, marionberries and blueberries on top.

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St. Louie Ooey Gooey Cake and a Vintage Baby Shower

Ingredients

  • Butter & flour a 9" spring form pan
  • 5 Tbsp melted butter
  • 1/2 C sugar
  • 1 egg
  • 2/3 C sour cream
  • 1 C flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • Cream Cheese Mixture:
  • 4 oz. cream cheese
  • 1 1/2 C powdered sugar
  • 2 C fresh berries

Instructions

  • Combine butter, flour, melted butter, sugar, egg and beat until pale and thickened
  • Add:sour cream
  • Sift together: flour, baking powder, baking soda
  • Add flour mixture to above mixture and beat until smooth
  • Bake cake at 350 degrees for about 20 minutes or until cake is golden brown and springs back when pressed gently
  • While baking cream 4 oz. of softened cream cheese with 1 1/2 C powdered sugar
  • Spread cream cheese mixture over cake and arrange 2 cups berries on top
  • Return cake to oven and bake for 25-30 minutes until edges are set and the center still jiggles when pan is gently shaken
  • Remove from oven and cool completely
  • Loosen from pan by running a knife around the rim of the pan and then push out
  • Chill cake in the refrigerator and bring the cake to room temperature before serving

Leigh Anne
Hi – I’m Leigh Anne! I have been a homebased mom for 30 years since my first baby boy was born! I love working with women and helping to inspire them to achieve their goals and dreams while still maintaining motherhood and family as their number one priority. I blog about everything I enjoy – creating treats and meals in my kitchen, spending time in my garden, entertaining and party planning, reading, self improvement and tips and ideas on style and fashion.
Leigh Anne

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Comments

  1. Angela Merz says

    Leigh Anne,
    This recipe looks beyond delicious! I can hardly wait to make it. Thank you so much for sharing your love of cooking/baking. Your presentation is beyond my abilities but I enjoy trying the recipes all the same.

  2. Ellen says

    Hey! Being from St. Louis, I grew up having Gooey Butter Cake(the Ooey gooey cake is what they call it in Wisconsin, I believe). And, I have never seen it with any fruit on it(variations have sprung up over the years, but the original was just plain cake). Anyway, I have a much easier recipe that has been handed down that I will share. It uses two bowls and is a great recipe for the kids to help with. In one bowl combine 1 box yellow cake mix, 1 stick melted butter and 2 eggs. Place this mixture in the bottom of a 13×9 pan. In a second bowl combine 1 box powdered sugar(reserve a little for later), 1 (8oz) softened cream cheese and 2 eggs. Place this mixture on top of 1st mixture and bake at 350 for about 35 minutes or until top is golden brown. When cooled sprinkle with remaining powdered sugar. While your recipe looks really lovely and really good(I will definitely try it), this is the original St. Louis Gooey Butter cake recipe. Well, actually, if I really think about it the bakeries probably mixed their own cake mix combination–or maybe not!

    Recently I received a recipe for Gooey Butter cookies that I can pass on if you would like.

  3. Mary Moore says

    Everything look delicious. I was interested in the pita chips and salsa. When you click on it it goes to another delicious looking dessert but not the chip and salsa.
    Just thought I would let you know. Thanks for your blog.

  4. says

    Oh my word, that looks BEYOND good (I bet it was yummier served a little warm) and what a beautiful shower! Love the little vintage outfits. I wish you were here to throw me a shower in a few months :)

  5. Dawn says

    Leigh Anne, I have used your previously posted ooey gooey cake (Paula Deens I think) and added mixed berries after the curst ad before the topping. It is sooo good, and can be eaten shortly after coming out of the oven. Good warm or cold.

  6. says

    I’m in Ellen’s corner about the fruit and Anne calling it “Gooey Butter Cake” as I had a friend in college from St. Louis and her mother gave me the recipe that pretty much matches Ellen’s! I’ve made it many times and it is delicious.

    That said…whatever you want to call it, the cake you made looks absolutely SCRUMPTIOUS!!! :)

  7. kelly says

    i am from st. louis and grew up on gooey butter cake, i have never seen it with berries on top, that looks amazing!can’t wait to see where you got all of that adorable vintage baby stuff!

  8. says

    This one sounds too good to be true. The variation I have doesn’t call for sour cream. The next time it’s cool enough to turn on the oven, I’m making this one!

  9. Wendy Webster says

    I’m in the process of making this right now and the directions are a little confusing…”Combine 4 oz. cream cheese, powdered sugar
    Top with fresh berries
    Bake cake at 350 degrees for about 20 minutes or until cake is golden brown and springs back when pressed gently
    While baking cream 4 oz. of softened cream cheese with 1 1/2 C powdered sugar
    Spread cream cheese mixture over cake and arrange 2 cups berries on top”

    I’m assuming you only do it once? Since the recipe calls for only 4 oz. My kitchen smells delicious and I’m excited to take it to the baby shower I’m hosting tomorrow! thanks for sharing

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