This is a yeasted cake like a sweet dough, baked with a gooey, custardy butter topping. You will have to let the dough rise an hour.
My father-in-law is from St. Louis and said it was wonderful! I almost used one of the other recipes with the cake mix and cream cheese. That would have been a disaster!!! I was told this recipe is just like the real thing from St. Louis!!! - 08 Aug 2007 (Review from Allrecipes USA and Canada)
This is the same gooey butter topping from Richard Sax's cookbook, but with a homemade crust. Surprisingly, I really enjoyed the crust, but not the goo so much! It was too sweet for my taste, too gooey (when I cut the cake, the goo oozed down the sides instead of remaining firm), and there was just too much goo for the amount of crust. I'll definitely use the crust recipe in the future, but I'm still searching for the perfect goo. I suspect most bakeries here in St. Louis use a cream cheese variation. - 14 May 2002 (Review from Allrecipes USA and Canada)
I have been searching and searching for this recipe for a very long time. I was pleased to find the "original" recipe here with no shortcuts. It takes time, but it well worth it! - 21 Nov 2001 (Review from Allrecipes USA and Canada)