St. Louis Gooey Almond Butter Cake
Once Again Nut Butter
- 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
Prepare full sheet tray by applying pan spay to the bottom. Cover bottom of tray with a piece of parchment paper, top with a pan extender and spray again with pan spray.
Combine all the ingredients for the base except the butter in an 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 the mixer 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 a planetary mixer with a paddle attachment, cream butter, almond butter, sugar and salt.
Add eggs one at time and mix until fully combined before adding the next egg. Alternate adding the flour in3 additions and the honey mixture in 2 additions starting and ending with the flour. Scrape the sides and bottom of the bowl as necessary. Spread mixture evenly over fully proofed dough. 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.