Gooey Butter Cake

Makes 18 pieces

Biting into this rich, decadent cake takes me right back to my Nana’s kitchen. Nana, my maternal grandmother, lived just outside St. Louis, and when I spent time at her house, she often served me a square of this regional St. Louis specialty along with a cup of coffee that was mostly half-and-half and sugar. No wonder I developed such a sweet tooth. —Amy

• Crust
• 3 cups all-purpose flour (we use White Lily)
• 1 tablespoon baking powder
• ½ cup powdered whole milk
• 2 cups granulated sugar
• 2 large eggs
• 8 tablespoons (1 stick) unsalted butter, melted and cooled
•  
• Filling
• One 8-ounce package cream cheese, softened
• 8 tablespoons (1 stick) unsalted butter, melted and cooled
• 1 teaspoon vanilla
• 2 large eggs
• 2 cups powdered sugar, sifted, plus more for sprinkling

Preheat the oven to 350°, with a rack positioned in the center. Grease one 9-x-13-inch baking pan or two 8-inch square baking pans.

For the crust: Sift the flour and baking powder together into a large mixing bowl or the bowl of a stand mixer. Whisk the powdered milk and granulated sugar into the flour mixture.

In a separate small bowl, whisk the eggs into the melted butter until smooth and creamy.

Using a stand mixer or handheld electric mixer, slowly add the wet ingredients to the dry, pausing to scrape down the bowl a couple times. Continue mixing just until a dough forms and gathers into a single mass.

Press the dough evenly over the bottom of the prepared baking pan and about 1 to 1½ inches up the sides. (If using two 8-inch square pans, divide the dough evenly between them.) Chill in the refrigerator while you make the filling.

For the filling: Using the stand mixer or handheld electric mixer, beat the cream cheese on low speed, just until smooth and creamy. Add the butter and mix on low to incorporate. Add the vanilla, then add the eggs, one at a time, continuing to mix on low speed. Gradually add the powdered sugar, mixing until thoroughly combined.

Scrape the filling into the baking pan or pans and spread evenly over the dough.

Bake for about 25 minutes, or until the top is golden brown and the crust is firm. The cake is gooey, so testing with a toothpick in the center won’t tell you if it’s done. Transfer to a wire rack and let cool to room temperature. Dust with powdered sugar and cut into 18 squarish pieces.