I am a total sucker for cult favorites — baked goods that sell out so quickly that you’d think they are urban legends; that are distributed by hole-in-the-wall shops for exactly two hours…that kind of thing. So when I read in the New York Times about some heated bargaining going on for the last square of St. Louis Gooey Butter Cake at a Brooklyn green market, well — I was in!

As the story goes, this St. Louis Gooey Butter Cake was invented in the 1930’s, when a baker got his ingredients and proportions mixed up, and the happy results turned out to be this Gooey Butter Cake. It’s got a yeast coffee-cake-y layer at the bottom, and then on top, just what the name says: a layer of gooey buttery goodness.

When I read the recipe, I was a little concerned: Gooey butter? Corn syrup? Yeast? Not at all convinced this would be good. But I felt compelled to try! So I went out, bought some yeast gave it a go. And once I made it, I understood what the fuss was about. This is just a pure and luscious infusion of butter and sugar baked up into a crazy-good combo’s of textures. The top is particularly enticing — it’s a golden crackled mess of sweetness. It’ll become your new favorite for “bring something” brunches.

INGREDIENTS

FOR THE CAKE

• 3 tablespoons milk at room temperature
• 1 ¾ teaspoons active dry yeast
• 6 tablespoons unsalted butter at room temperature
• 3 tablespoons sugar
• 1 teaspoon kosher salt
• 1 large egg
• 1 ¾ cups all-purpose flour

FOR THE TOPPING

• 3 tablespoons plus 1 teaspoon light corn syrup
• 2 ½ teaspoons vanilla extract
• 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
• 1 ½ cups sugar
• ½ teaspoon kosher salt
• 1 large egg
• 1 cup plus 3 tablespoons all-purpose flour
• Confectioners’ sugar, for sprinkling

STEPS

1. In a small bowl, mix milk with 2 tablespoons warm water. Add yeast and whisk gently until it dissolves. Mixture should foam slightly.
2. Using an electric mixer with paddle attachment, cream butter, sugar and salt. Scrape down sides of bowl and beat in the egg. Alternately add flour and the milk mixture, scraping down sides of bowl between each addition. Beat dough on medium speed until it forms a smooth mass and pulls away from sides of bowl, 7 to 10 minutes.
3. Press dough into an ungreased 9-by 13-inch baking dish at least 2 inches deep. Cover dish with plastic wrap or clean tea towel, put in a warm place, and allow to rise until doubled, 2 1/2 to 3 hours.
4. Heat oven to 350 degrees. To prepare topping, in a small bowl, mix corn syrup with 2 tablespoons water and the vanilla. Using an electric mixer with paddle attachment, cream butter, sugar and salt until light and fluffy, 5 to 7 minutes. Scrape down sides of bowl and beat in the egg. Alternately add flour and corn syrup mixture, scraping down sides of bowl between each addition.
5. Spoon topping in large dollops over risen cake and use a spatula to gently spread it in an even layer. Bake for 35 to 45 minutes; cake will rise and fall in waves and have a golden brown top, but will still be liquid in center when done. Allow to cool in pan before sprinkling with confectioners’ sugar for serving.