Gooey Almond Butter Cake


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St. Louis Gooey Almond Butter Cake

St. Louis Gooey Almond Butter Cake

Servings 1 Full Tray



  • 452 g milk
  • 12 g instant dry yeast
  • 264 g granulated sugar
  • 12 g salt
  • 400 g egg
  • 1440 g all-purpose flour
  • 452 g butter,unsalted


  • 240 g water
  • 240 g honey
  • 480 g butter,unsalted, room temperature
  • 200 g Once Again lightly roasted almond butter, creamy
  • 800 g granulated sugar
  • 12 g salt
  • 200 g egg
  • 520 g all-purpose flour


  • 12 g ground cinnamon
  • 240 g granulated sugar


  1. Prepare full sheet tray by applying pan spay to the bottom. Coverbottom of tray with a piece of parchment paper, top with a pan extender andspray again with pan spray.

    Combine all the ingredients for the base except the butter inan all-purpose mixer fitted with a dough hook. Mix on speed #1 for 3 minutes.Mix on speed #2 for 2-3 minutes or until medium gluten development. With themixer still on speed #2, add butter in pieces and continue to mix for another4-6 minutes until full gluten development. Bulk ferment dough until doubled in volume.Press dough into prepared pan and proof until double in volume. Meanwhile,prepare topping. Combine water and honey and set aside. In the bowl of aplanetary mixer with a paddle attachment, cream butter, almond butter, sugarand salt.  Add eggs one at time and mixuntil fully combined before adding the next egg. Alternate adding the flour in3 additions and the honey mixture in 2 additions starting and ending with theflour. Scrape the sides and bottom of the bowl as necessary.  Spread mixture evenly over fully proofeddough. Mix cinnamon and sugar together and sprinkle on top of batter.

    Bake in a convection oven at 325F (or conventional oven at 350C)for 40-60 minutes or edges are just set and center is still very soft.

    Once cooled, cut cake into 3”x4” pieces, or desired size.


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