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1
In a small bowl, mix milk with 2 tablespoons warm water.
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2
Add yeast and whisk gently until it dissolves.
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3
Mixture should foam slightly.
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4
Using an electric mixer with paddle attachment, cream butter, sugar and salt.
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5
Scrape down sides of bowl and beat in the egg.
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6
Alternately add flour and the milk mixture, scraping down sides of bowl between each addition.
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7
Beat dough on medium speed until it forms a smooth mass and pulls away from sides of bowl, 7 to 10 minutes.
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8
Press dough into an ungreased 9-by 13-inch baking dish at least 2 inches deep.
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9
Cover dish with plastic wrap or clean tea towel, put in a warm place, and allow to rise until doubled, 2 1/2 to 3 hours.
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10
Heat oven to 350 degrees.
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11
To prepare topping, in a small bowl, mix corn syrup with 2 tablespoons water and the vanilla.
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12
Using an electric mixer with paddle attachment, cream butter, sugar and salt until light and fluffy, 5 to 7 minutes.
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13
Scrape down sides of bowl and beat in the egg.
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14
Alternately add flour and corn syrup mixture, scraping down sides of bowl between each addition.
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15
Spoon topping in large dollops over risen cake and use a spatula to gently spread it in an even layer.
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16
Bake for 35 to 45 minutes; cake will rise and fall in waves and have a golden brown top, but will still be liquid in center when done.
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17
Allow to cool in pan before sprinkling with confectioners sugar for serving.
