Gooey Butter Coffee Cake

This Gooey Butter Cake starts with a soft orange-scented yeast dough and gets topped with a decadent brown butter bourbon filling that bakes into a crackly, custard-like layer. With crisp golden edges, a melt-in-your-mouth center, and a dusting of powdered sugar, this classic-inspired dessert is pure comfort in every bite.

Course Dessert

Cuisine American

Prep Time 20

Cook Time 35

Rise Time 1

Total Time 1 55

Servings Servings

Calories 354kcal

Equipment

9x13-inch baking pan
parchment paper
Nonstick Cooking Spray
large mixing bowl
Measuring Cups and Spoons
small saucepan
hand mixer or stand mixer
Offset Spatula
plastic wrap
Wire cooling rack

Ingredients

Dough

1 packet instant dry yeast
¼ cup warm milk
2 cups flour
1 teaspoon salt
½ cup butter softened
¼ cup sugar
2 eggs
Zest of 1 orange

Gooey Topping

½ cup butter softened
½ cup browned butter
1⅓ cups sugar
2 teaspoons vanilla
¼ cup corn syrup
1 egg + 1 egg yolk
¾ teaspoon salt
1½ tablespoons bourbon
1⅓ cups flour
Powdered sugar for dusting

Instructions

Spray a 9×13-inch baking pan with nonstick spray. Line with parchment paper, leaving overhang on the long sides, then spray the parchment.
In a measuring cup, combine yeast and warm milk. Let sit 5–10 minutes until foamy.
In a large bowl, cream softened butter, sugar, and eggs until light and fluffy.
Mix in orange zest.
Add flour and salt and mix until just combined.
Pour in the yeast mixture and beat on high speed for 1–2 minutes until the dough becomes sticky and elastic, resembling a soft bread dough.
Spread dough evenly into the prepared pan using an offset spatula.
Cover with plastic wrap and let rise at room temperature for 1 hour.
Meanwhile, brown the butter for the topping. Melt ½ cup butter in a saucepan over medium heat, stirring continuously until golden brown and nutty smelling, about 5–7 minutes. Cool slightly.
Preheat oven to 350°F.
In a large bowl, combine softened butter, browned butter, sugar, vanilla, corn syrup, egg, egg yolk, salt, bourbon, and flour. Mix until smooth and thick.
Drop spoonfuls of topping over the risen dough and gently spread with an offset spatula without pressing down too firmly.
Bake for 30–35 minutes until the top is golden brown and the edges are deep golden. The center should still look gooey.
Cool completely in the pan.
Use parchment overhang to lift cake from the pan. Dust with powdered sugar, cut into squares, and serve.

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