This cake is rich and delicious. A sweet yeasted dough case is filled with a buttery filling. Enjoy for dessert or with tea or coffee.
If you can get your hands on fresh yeast, use 20g of this instead of dried active baking yeast.
I didn't have much success with this recipe. The dough didn't rise but I think that's because the milk was too warm. I'm told it tasted nice but it was really heavy and I would've expected the filling to set more than it did. It looked like a messy slop on the plate. I will try it again with cooler milk and will review it again soon - 29 Dec 2014
My father-in-law is from St. Louis and said it was wonderful! I almost used one of the other recipes with the cake mix and cream cheese. That would have been a disaster!!! I was told this recipe is just like the real thing from St. Louis!!! - 08 Aug 2007 (Review from Allrecipes US | Canada)
This is the same gooey butter topping from Richard Sax's cookbook, but with a homemade crust. Surprisingly, I really enjoyed the crust, but not the goo so much! It was too sweet for my taste, too gooey (when I cut the cake, the goo oozed down the sides instead of remaining firm), and there was just too much goo for the amount of crust. I'll definitely use the crust recipe in the future, but I'm still searching for the perfect goo. I suspect most bakeries here in St. Louis use a cream cheese variation. - 14 May 2002 (Review from Allrecipes US | Canada)