Bubble Cake
.
Yield
16 servingsPrep
15 minCook
45 minReady
60 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
milk
scalded |
|
| ½ | cup |
sugar
|
|
| ½ | cup |
vegetable oil
|
|
| 2 | teaspoons |
salt
|
|
| 2 | packages |
yeast, active dry
|
|
| 2 | large |
eggs
|
|
| 4 ½ | cups |
all-purpose flour
|
|
| 4 | tablespoons |
butter
melted |
|
| 1 | cup |
sugar
|
|
| 1 | teaspoon |
cinnamon
|
|
| ¾ | cup |
pecans
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
milk
scalded |
|
| 118 | ml |
sugar
|
|
| 118 | ml |
vegetable oil
|
|
| 1E+1 | ml |
salt
|
|
| 2 | packages |
yeast, active dry
|
|
| 2 | large |
eggs
|
|
| 1.1 | l |
all-purpose flour
|
|
| 6E+1 | ml |
butter
melted |
|
| 237 | ml |
sugar
|
|
| 5 | ml |
cinnamon
|
|
| 177 | ml |
pecans
chopped |
|
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.
