This St. Louis classic consists of a lightly sweet yeasted dough topped with a rich, buttery layer. The key to this cake is not overbaking it. The topping should be pale and still a bit jiggly in the center when you take it out of the oven.

Combine in a small saucepan:

Cook over medium heat, stirring constantly, until a thick paste forms. Let cool until just warm. Mix together in a small bowl and let sit for 5 minutes:

Transfer the yeast to a stand mixer with the dough hook. Add the milk-flour paste along with:

Knead on low speed for about 5 minutes until smooth, then add:

Knead on low to medium speed until the dough is smooth and elastic, 8 to 10 minutes. Cover and let rise until doubled, 1 to 2 hours.

Coat a 13 × 9-inch baking pan with cooking spray and line with parchment paper so that it extends up the long sides of the pan. Press the dough evenly into the pan. Cover and let rise again until puffy, 1 to 2 hours.

Preheat the oven to 350°F.

In a stand mixer with the paddle attachment, beat together until very light and fluffy, about 5 minutes:

Beat in until smooth:

Stir together in a small bowl:

Add the corn syrup mixture to the butter-sugar mixture alternating with:

Scoop the topping onto the risen dough in spoonfuls and gently spread it all over the dough, taking care not to deflate the dough too much. Bake until the cake is golden around the edges, 20 to 25 minutes. It should still be very soft in the center.

Let cool completely, then cut into squares. Dust with: