Midwest Favorite Gooey Butter Coffeecake

Midwest Favorite Gooey Butter Coffeecake

When I was five, we moved from Ohio to Missouri, and I had Gooey Butter Coffeecake for the first time. I was hooked. After I left Missouri, I didn’t have it again for a few decades, but this recipe brought all those childhood memories screeching back.

If you’ve never had it, don’t let the name put you off–it’s delicious, and not at all messy…except for the powdered sugar! The recipe comes from Prairie Home Cooking, circa 1999.

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Midwest Favorite Gooey Butter Coffeecake

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  • Author: Retrogirl
  • Total Time: 45-55 minutes
  • Yield: 9 squares 1x


This yummy coffeecake brings back memories of Sunday mornings as a child in the midwest




1 cup all-purpose flour

3 Tablespoons granulated sugar

5 Tablespoons salted butter, cold

1 Tablespoon ice water


11/4 cup granulated sugar

3/4 cup salted butter, softened

1 large egg

1 cup all-purpose flour

2/3 cup evaporated milk

1/4 cup light corn syrup

1 teaspoon vanilla extract


Preheat your oven to 350 degrees.

Grease a 9 inch square pan, or line with parchment.

In a medium bowl, combine the flour and sugar, then cut in the butter using two forks or a pastry blender.

Add ice water until the dough holds together.

Pat the dough into the bottom and up the sides of the prepared pan.

In a mixing bowl, cream the butter and sugar, then beat in the egg.

Alternately add the flour and the milk, then beat in the corn syrup and vanilla extract.

Bake 25-35 minutes or until the top is lightly browned and a toothpick comes out clean after being inserted in the center of the cake.

Cool, then dust with confectioner’s sugar, or drizzle with an icing made from confectioner’s sugar and heavy cream.


If you are accustomed to using unsalted butter, please don’t for this recipe. The difference in flavor is huge.

  • Prep Time: 20 minutes
  • Cook Time: 25-35 minutes
  • Category: Baking
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