By Scarlet Ruse
I used to get Deep Butter (ahhh...Nectar of Life) from Party Pastry Bakery in West St. Louis County. It's now owned by Lake Forest Bakery (but I think it still has the original name). HOWEVER, Lake Forest - for some ODD reason - decided to change the recipe a bit (crumb bottom). It just isn't the same. Perhaps they'll share the recipe. I've also heard rumor that McArthur's Bakery sells DBCC, too.
My grandmother worked at Shnucks around Halls Ferry Circle and I have the best deep gooey butter coffee cake that they made if anyone would like the recipe email me at biker_granny46 AT yahoo.com
Wow, Dorothy! You must be from St Louis! I'm glad you posted, I was beginning to think I was imagining that cake. I think it was the bakery on Arsenal St, I think I used to live on S Grand or just off of it. I also remember a Cheesecake that had a light, airy texture. I loved both of those cakes. Well, we can never go back, can we?
I wouldn't mind corresponding with you but I don't know how since you were a guest.
Wow, Dorothy! You're obviously from St Louis! I'm so glad you posted, I was beginning to think I was imagining it! That cake was to die for! I think it was the bakery on Arsenal St! I may have lived on S Grand or just off of it! It's been so many years I can't remember. Did that bakery also have cheesecakes with a very light texture? I loved both the deep butter cake and the cheesecake! I wouldn't mind talking to you if possible, by email of course. But I don't know how to do it.
The baker's name that had the recipe was Buttemoeller and he baked for a bakery at 3300 Arsenal. The recipe passed to Lake Forest Bakery on Clayton Road in St. Louis. Now they are gone too. Some thought Favorite Bakery on Cherokee had the recipe but Buttemoeller went to work at Lake Forest so I suspect that's the original recipe. The dough was made with sweet yeast dough (thin layer) and then the melt-in-your-mouth deep butter was at least 2/3 high on top of the dough. Loved to find that recipe too. After baking, they shook powder sugar on top. Yum!!!
Rachael Ray show had Paula Deen on yesterday with a Pumpkin Gooey Butter Cake recipe. Might look it up on the RR website. Looked yummy!
Editor's Note: We have that recipe here:
Here's the best link for her delicious recipe:
To R. Timmons - they were the German bakeries that were the best. I'm talking back 36 years ago so it's hard to remember where I used to shop, but we lived close enough to walk to Cherokee St, so the bakery might have been there. I miss those good old days, the texture of the cheesecake was very light and almost spongy and melted in your mouth. Yum yum! The deep butter cake was so rich and good I can't even think of how to describe it, and I'm not talking about gooey butter cake.
To U*u*U - thanks for the recipe, I'm gonna try it!
St.Louis had the best bakeries that I have ever been to. There was one on Sydny just off S. 18th St. that was to die for. I have yet to find any that can put out that kind of quality. Now that was a long time ago so maybe no-one bakes like that any more. Good luck in finding a substitute.
Is this it?
1/2 cup butter softened
1 (8 oz.) cream cheese, softened
1-1/4 cup sugar
1 tsp. vanilla
2 cups flour, unsifted
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/4 cup milk or heavy cream
Preheat oven to 350. Grease and flour a 9x13 inch pan or you can use two 8" round
cake pans. Cream butter and cream cheese until light. Gradually add sugar and continue beating until light and fluffy. Beat in eggs, one at a time and vanilla until well blended. Set aside. Mix flour, baking powder, baking soda and salt. Gradually add flour mixture, alternating with milk to butter mixture beating well after each addition. Turn into baking pan(s), sprinkle with topping mixture. Bake in 350 oven for 35 to 40 minutes or until golden brown.
1/3 cup brown sugar, packed
1/3 cup flour, unsifted
1/2 tsp. cinnamon
2 tsp. butter softened
Blend all ingredients together with a fork.
For an extra crumbly coffee cake, double topping recipe.
Add your voice to the conversation. Click here to answer this question.