Bubble Cake
Submitted by *Laura*
Pull-apart bubble cake (monkey bread) with soft yeast dough balls dipped in butter and rolled in cinnamon sugar with pecans. A sticky, irresistible treat baked in a tube pan.
YIELD
16 servingsPREP
15 minCOOK
45 minREADY
60 minAlso known as monkey bread, this bubble cake is the kind of pull-apart treat that empties a kitchen table in minutes.
Soft yeast dough gets pinched into little balls, dunked in melted butter, then rolled through cinnamon sugar. They stack up in a tube pan with chopped pecans tucked between the layers, rising until puffy before baking into a sticky, golden mountain of sweetness.
Every piece tears off with a satisfying tug, trailing threads of buttery cinnamon goodness. It’s a weekend baking project that makes the whole house smell incredible.
Kitchen Tips
- Make sure the milk is cooled to lukewarm before adding the yeast. Too hot kills the yeast, too cold and it won’t activate.
- Don’t skip the second rise in the tube pan. That final puff is what gives the bubble cake its light, airy pull-apart texture.
- Stagger the dough balls in the pan so they nest together. Even layers bake more evenly and create that classic bubble look.
- Flip the cake out onto a plate while it’s still warm. Let it cool too long and the sugar glaze cements it to the pan.
Ingredients
Directions
Mix milk, sugar, oil and salt together.
Cool to lukewarm. Add yeast and eggs.
Mix well. Add flour. Mix together and knead until smooth.
Put in greased bowl, cover and let rise until double (about 1 to 1½ hours).
Punch down and let stand 10 mins.
Mix sugar and cinnamon together.
Pinch off small balls of dough, dip in butter and roll in sugar mixture.
Place in well-greased tube pan in staggered rows and layers.
Sprinkle nuts between layers and on top.
Let rise until double (about 1 to 1½ hours.) Bake for 45 mins.
Comments
bubble cake recipe does not have quantities for salt and butter
Recipe has been updated, 2 teaspoons salt and 4 tablespoons butter are the right amounts.