Monkey Bread

Is it called Monkey Bread because it is more fun than a barrel of monkeys?  Or because it is picked apart the way monkeys pick at things?  Or because it looks like monkey brains?   Whatever the reason is…one thing for sure, it’s delicious!!  Make your own, and you’ll agree!!

Lauren Chattman

Monkey Bread Recipe

Monkey Bread

For the Topping:   ½ cup (1 stick) unsalted butter, melted and cooled

¾ cup light brown sugar

1 tsp. pure vanilla

¼ tsp. salt

For the Cake:   ½ cup granulated sugar

1 tsp. cinnamon

9 Tbsp. unsalted butter, chilled

3 cups unbleached all-purpose flour

1 Tbsp. baking powder

¾ tsp. baking soda

¾ tsp. salt

1 cup plus 2 Tbsp. buttermilk (plus more if necessary)

½ cup chopped pecan

Preheat the oven to 350 F.  Grease a nonstick 12 cup Bundt pan and dust with flour.  Make the topping: whisk together the melted butter, light brown sugar, vanilla and salt.  Set aside.

Make the cake: Combine the granulated sugar and cinnamon in a zipper-locked bag.  Dice the butter into ¼ inch pieces.  Place the butter in a small bowl and set it in the freezer while you gather the rest of the cake ingredients.

Combine the flour, baking powder, baking soda and salt in a large mixing bowl.  Add the chilled butter pieces and, with an electric mixer, mix on low until the mixture resembles coarse meal.  Stir in the buttermilk until the mixture just comes together, adding a little extra if it seems too dry.

Use a small ice cream scoop or spoon to scoop up balls of dough and transfer them to the zipper-lock bag.  Shake the bag to coat the balls with cinnamon sugar.

Place the coated balls of dough in the prepared pan, sprinkling pecans over them as you go.  Pour the melted butter mixture over the cake.  Bake until the cake is firm and well risen and the caramel is melted, 35 to 40 minutes.  Let the cake cool 10 minutes.  Invert onto a serving platter and serve immediately.        8-10 servings

 

(Recipe for Monkey Bread was in Newsday, Thursday, March 27, 2014)