CAKE LAYER

1. Butter a 9 x 13 cake dish.  Line with enough parchment paper so that it has at least a 1-inch overhang on the long sides.  Butter the parchment paper.  Tip:  Use two office clips to hold the paper down on the sides if you prefer.  I always do this.  Set aside.
2. Combine the yeast and milk in a measuring cup and sit aside to proof while you mix the cake batter.
3. In a small bowl, whisk togetther the flour and salt and set aside.
4. Add the butter, sugar and eggs to to a mixing bowl and mix on medium-high speed until well combined. Add the flour mixture on medium speed until combined.  Add the yeast mixture and beat on high speed until the dough is elastic, 1 to 2 minutes.  The batter will be sticky more like yeast dough rather than cake batter.
5. Using an offset spatula, press the batter into the bottom of the prepared baking dish.  Cover the dish with plastic wrap and allow it to sit for 1 hour until the dough has slightly risen.  Also, continue to let it sit while you prepare the sticky topping. 

GOOEY BUTTER TOPPING

1. Preheat oven to 350 degrees.
2. Add all the ingredients to a large mixing bowl and mix on medium speed until thoroughly combined.  
3. Spread the gooey topping over the dough layer, being careful not to deflate the dough.  Do this:  Place large dollops of the gooey topping over the dough and use an offset spatula to gently spread the dollops out, making sure to not press down as you spread.
4.  Bake for 30 to 35 minutes until the top is golden brown on the top and deeper brown around the edges.  The center will still look gooey.  Also, as it bakes it will rise up and down and look sort of funky, but that’s okay.
5. Allow the coffee cake to cool completey.  Grap the sides of the parchment paper and transfer the coffee cake to a serving plate.  Dust with powdered sugar.
6. Cut into squares and serve.
7. Coffee cake will stay fresh for up to 2 days covered at room temperature, but is best the day it’s made.