Step 1

Lightly grease an 8x8 square pan.

Step 2

In a small bowl, add lukewarm milk. Sprinkle yeast evenly on top. Let sit for 5 minutes then stir to dissolve.

Step 3

In a mixing bowl, beat together butter, sugar, and salt until light and creamy, about 2-3 minutes. Beat in the egg for another minute. Scrape down the bowl.

Step 4

On low speed add the flour mixture alternating with the milk, adding the flour in 3 additions and the milk in 2 additions (begin and end with dry ingredients). After everything has been incorporated, increase the speed to medium-low and beat for 3 minutes or until dough is smooth and slightly elastic.

Step 5

With lightly floured hands, press and stretch the dough into the pan. If the dough resists, allow dough to rest for 15 minutes. Cover loosely with plastic wrap and allow dough to rise for 2 hours.

Step 6

When the dough is done rising, preheat oven to 350F.

Step 7

In a medium bowl, sift together flour and cornstarch. Stir in the salt.

Step 8

In a large mixing bowl, beat together the butter, sugar, and corn syrup until light and creamy, about 2-3 minutes. Beat in the egg and vanilla for another minute. Add the flour mixture alternating with the milk, adding the flour in 3 additions and the milk in 2 additions (begin and end with dry ingredients).

Step 9

Spread filling on top of dough. Bake 20- 25 minutes until top is crisp and golden brown (toothpick may still have some batter on it when inserted in the center). Let cake cool completely. Right before serving, sprinkle with powdered sugar.