This cake is easy. You make a bottom layer (Perelman calls it a "soft cookie base") by creaming butter and sugar, adding an egg and milk, and then incorporating dry ingredients (flour, cream of tartar, baking soda, and salt). You spread the mixture into a parchment-lined pan. Then you make the "gooey layer" by creaming butter, sugar, and salt, adding an egg, and alternately incorporating flour and liquid ingredients (corn syrup, milk, and vanilla). You spread this mixture over the cookie base, sprinkle on some cinnamon sugar, and bake.
To me, this cake tastes like a snickerdoodle in cake form. The top has a nice crust on it from the cinnamon sugar. The cake is moist and buttery. And even though I might have overcooked the cake, the top layer did have a touch of gooey-ness. To me, it seemed like the texture of a hot cookie or cake straight out of the oven that is barely holding together because it hasn't fully set yet. It's really delicious. I also found that the cake seemed to be more gooey (and I though more tasty) on the second day.
I definitely want to try making this cake again, and checking on it a few minutes earlier to see I can get it really gooey -- but even exactly as it was, it was delicious.
Recipe: "Gooey Cinnamon Squares" from Deb Perelman of Smitten Kitchen, recipe available here at Ladies' Home Journal.