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Sticky End

The treat that keeps on giving (because it’s all over your fingers)

Author Nick Baines

Park Avenue Coffee’s gooey butter cake

Park Avenue Coffee’s gooey butter cake

ACCORDING TO LEGEND, back in 1930s St. Louis a German baker jumbled up the quantities of flour and butter when making a cake. Faced with a gloppy mess, he popped it into the oven anyway, producing a dense, rich slab. The resulting dessert—dubbed “gooey butter cake”—became something of a specialty in St. Louis, with modern bakers constructing a crust to encase a filling of powdered sugar, butter, cream cheese and, occasionally, flavorings ranging from piña colada to eggnog to maple bacon.

At local gooey-butter-cake purveyor Park Avenue Coffee, the treat comes in more than 70 varieties, but none is as popular as “Mom’s Traditional,” a version of the St. Louis original. Blondie-esque and offering a decadently buttery center, it delivers a hit of sweetness that provides the ideal balance to a cup of black coffee.

One Response to “Sticky End”

  1. Melody Vaught Says:
    June 12th, 2013 at 6:14 pm

    And our family thought that our Gooey Butter Cake recipe came from Pocohantas, Arkansas–Grandma Fanny Pickrell moved from Pocohantas to California in the 1930’s. She kept her subscription to the local Pocohantas newspaper and found a recipe for Gooey Butter Cake in that small town newspaper. It has been a family favorite for years. My mother-in-law, Juanita, who is an amazing and creative cook and baker has also experimented with flavored Gooey Butter Cake, including pumpkin and chocolate.

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