This week: Butter cake and ooey gooey butter cake recipes; EYBD Previews; recently indexed titles

Let’s talk about cake, my favorite four letter word. Last week, we shared the big pastry promo and wrote about the pastry magician that is Cédric Grolet. I am inspired by my many pastry volumes and frequently like to take on a project. However, truth be told, my favorite cakes are much simplier.

A chain of restaurants called Lazy Dog serves a warm butter cake that is to die for (charge the paddles). The cake is warm with a slightly crunchy exterior and soft and buttery interior. They serve the cake with a strawberry sauce and ice cream. To me, the ice cream is gilding the lily but I am a fan of the strawberry sauce. The cake is suppose to have a mint component – as shown in the picture above but when I had it a few weeks ago no mint – and I would probably not add it as I am not a mint fan. I think basil would be nice. I found a “copycat” recipe for this cake and I want to make it this weekend. I promise you this cake looks unassuming but it is perfection.

My second favorite cake is from my hometown St. Louis – the ooey gooey butter cake – a photo of one of versions above. There are all types of shortcuts to creating this cake using a box mix but the perfect recipe goes to Trisha Yearwood. I saw her make her recipe on Food Network a while back and had to make it. (See recipe below). Don’t get me wrong, even the shortcut ooey gooey butter cakes are delicious – but this scratch recipe is what heaven must taste like. Dip your fork into the crinkly topping and melt into the gooey cake in the middle and end up with the bottom crunchy crust. So many textures, so many sighs. Below is a cinnamon ooey butter cake I made a while back. I prefer the cake without the flurry of confectioners sugar.

I have made adaptations of the ooey gooey butter cake with different flavor profiles including pineapple, lemon, chocolate and pecan caramel. It is always a favorite and I am happy with the simple original version.

---

The last week on Eat Your Books

Since our last roundup, Darcie has written these articles:

• Boiling water the right way
• The enduring appeal of cookbooks
• Super Bowl Sunday calls for super food

Darcie’s weekly food news antipasto is shared every Sunday and the tag #foodnews brings up these information-packed posts from the most current to the first one. Darcie can be followed on Instagram at darcie_bakes.

Since our last roundup, I have posted the following:

• Giveaway: Hoppers: The Cookbook (US/UK/AU/NZ)
• Spice Kitchen: Quick Bites, Recipes & Giveaway (Worldwide)
• February 2023 Great Big Cookbook Club Summary (Updated)
• January 2023 New Cookbook Review
• January 2023 EYB Cookbook Club Summary (Updated with March and April options)
• 2023 Cookbook Preview Listing – updated with new titles
• Cookbook deals are updated when time permits so check that post for new sales — the publisher links automatically update (the ICYMI post explains the post in detail).
• Calendar – check for updates

My Instagram is thecookbookjunkies.

Jenny and the EYB Team

---

Recently Indexed Titles

Our team of member and pro indexers are working hard indexing titles, both new and old. Below are just a few highlighted titles that were recently indexed. Remember the most current indexed title(s) – will always show up at the top of the EYB Library and your Bookshelf. Recent indexed magazines can be found here. For information on member indexing, please see this roundup with more details.

• A Table Full of Love: Recipes to Comfort, Seduce, Celebrate & Everything Else In Between by Skye McAlpine
• Dark Rye & Honeycake: Festival Baking from Belgium, the Heart of the Low Countries by Regula Ysewijn
• The Essential Wok Cookbook
• Dr. Rupy Cooks by Dr. Rupy Aujla
• Vegan Africa: Plant-Based Recipes from Ethiopia to Senegal by Marie Kacouchia
• Comfort and Joy: Cooking for Two: Small-Batch Meals for Every Occasion by Christina Lane
• Smithsonian the American Table: The Foods, People, and Innovations That Feed Us by the Smithsonian Institution
• Fake Meat: Real Food for Vegan Appetites by Isa Chandra Moskowitz

---

Member Photo of the Week

Sausage bake with crunchy potatoes, red cabbage, and caraway from Dinner in One: Exceptional & Easy One-Pan Meals (page 36) by Melissa Clark submitted by member Maefleur

Have you uploaded any of your own photos yet? Learn more! Please remember to update your profile with your Instagram name if you would like to be tagged in any photos that we share!

---

Featured Online Recipe

Chocolate and strawberry scones from Eat the Love by Irvin Lin

Add Eat the Love to your bookshelf for almost 600 additional recipes. Irvin’s cookbook Marbled, Swirled, and Layered is a keeper as well.

---

Featured EYBD Preview Recipe

White chocolate butterfly cakes from Deliciously Vintage Baking & Desserts: 60 Nostalgic Recipes that will Make you Feel Like a Kid Again by Victoria Glass (Deliciously Vintage Baking & Desserts pub date February 14, 2023 – reissue of Deliciously Vintage – 2014)

We currently have 6,139 EYBDigital Recipes indexed. All can be added to your Bookshelf.

---

EYBDigital Previews

Recently, we uploaded our 1,522nd EYBDigital Preview where a selection of full sample pages are available including the titles below.

Learn more about EYBDigital Previews.

Note: All Preview recipes are indexed, whether the full book is indexed or not. Any Preview recipe can be added to your Bookshelf.

• 3 recipes from Anyone Can Cake: Your Complete Guide to Making & Decorating Perfect Layer Cakes by Whitney DePaoli Pub date February 28th, 2023
• 10 recipes from Pasta Masterclass: Recipes for Spectacular Pasta Doughs, Shapes, Fillings and Sauces, from The Pasta Man by Mateo Zielonka Pub date April 13th, 2023
• 8 recipes from Japan, The Vegetarian Cookbook by Nancy Singleton Hachisu Pub date April 27th, 2023
• 8 recipes from Vietnamese Vegetarian: Simple Vegetarian Recipes From a Vietnamese Home Kitchen by Uyen Luu Pub date May 25th, 2023

---

The cookbook giveaway roundup shares all current giveaways including those open worldwide and to other regions.

View Past Weekly Roundups

---

For those Members outside the US who cannot access Food Network:

Below is the recipe Ⓒ Food Network ⒸTrisha Yearwood

Ooey Gooey Buttercake

Total: 1 hr 35 min (includes cooling time)
Active: 25 min
Yield: 8 to 10 servings

Cake:

• Nonstick cooking spray, for the pan
• 2 cups granulated sugar
• 2 sticks unsalted butter, melted
• 2 large eggs
• 1/2 teaspoon vanilla extract
• 1/4 cup buttermilk
• 2 1/2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon kosher salt

Gooey:

• 8 ounces cream cheese, softened
• 5 tablespoons unsalted butter, melted
• 3 cups confectioners’ sugar, plus more for dusting
• 2 large eggs
• 1/2 teaspoon vanilla extract
• 2 tablespoons buttermilk

For the cake: Preheat the oven to 350 degrees F. Spray a 9-by-13-inch baking pan with nonstick spray.

Combine the granulated sugar and butter in a stand mixer fitted with the paddle attachment on medium speed until blended. Add the eggs, vanilla and buttermilk and beat to combine. Whisk together the flour, baking powder and salt in a separate bowl. With the mixer on low, add the flour mixture to the wet mixture in three parts, mixing well between each addition and scraping down the bowl to fully combine. Put the dough in the prepared baking pan and press into an even layer across the bottom.

For the gooey: Beat together the cream cheese and butter in the cleaned mixer bowl until combined. Using the low stir setting, add the confectioners’ sugar and eggs in three parts, alternating between the two and scraping down the sides of the bowl as needed, until combined. Mix in the vanilla and buttermilk. Pour the mixture over the dough in the pan and use a spatula to smooth over the top.

Bake until the cake has set and the edges are golden brown, 50 to 55 minutes. Cool for 15 minutes, then dust with more confectioners’ sugar before serving.