If it had Cream Cheese in it, it is not authentic Gooey Butter Coffee Cake. My Mom grew up in Saint Louis in the 40's and 50's when it was a new experience. Sometime in the 60's, before we moved away my Mom got the recipe from Sutton's Bakery - they claimed to have invented it. While it is indeed sweet, it is not as sweet as many of the recipes involving cake mixes and cream cheese. Here is the recipe:
2 3/4 cups Sugar
1/4 cup Shortening
3 3/4 cups Flour
1/2 cup Milk
2 TBSP Vanilla
1 package (.6oz) Compressed Yeast (Can Substitute 1 package Active Dry Yeast)
1 cup Butter
1/4 cup Light Corn Syrup
2 9x9x2 Pans
Cream 1/4 cup Sugar, 1/4 cup Shortening, and 1/4 tsp. Salt. Add 1 Egg and beat 1 minute or until well blended. Dissolve Yeast in 1/2 cup Warm Milk. Add 2 1/2 cups Flour, Milk+Yeast Mixture, & 1 TBSP Vanilla to the creamed Sugar. Mix until Well Blended, turn out on floured board or counter and knead for 1 minute. Place in a lightly greased bowl. set in a warm area to let rise for 1 hour.
Mix 2 1/2 cups Sugar, 1 cup Butter, and a dash of salt. Add 1 egg and 1/4 cup light corn syrup. Slowly add 1 1/4 cup flour. When Batter stiffens add 1/4 cup water and a TBSP of Vanilla.
Preheat Oven to 375 degrees. Divide dough and place in greased pans, crimp dough halfway up the side, Use a fork to poke holes liberally around the bottom of the pan so that it will not bubble. Place half of the filling in each pan and spread evenly. Let sit for 20 minutes, then bake for 30 minutes. Pull them out after 30 minutes, the top will still be liquid. Let cool and dust with a little powdered sugar.