Monkey Bread from Cake Keeper Cakes
For The Topping:
- 1/2 cup unsalted butter, melted and cooled
- 3/4 cup light brown sugar
For The Cake:
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
- 9 Tbsp. unsalted butter, chilled
- 3 cups unbleached all-purpose flour
- 1 Tbsp. baking powder
- 3/4 tsp. baking soda
- 3/4 tsp. salt
- 1 cup plus 2 Tbsp. buttermilk, plus more if necessary
- 1/4 cup chopped walnuts or pecans, optional
- 1/4 cup raisins, optional
For The Topping: Whisk together the melted butter and light brown sugar. Set aside.
For The Cake: Preheat the oven to 350 degrees F. Grease a nonstick 12-cup Bundt pan and dust with flour.
Combine the granulated sugar and cinnamon in a sipper-top bag. Cut the butter into a 1/4-inch dice. Place the butter in a small bowl and set it in the freezer while you gather the rest of the baking 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 speed until the mixture resembles coarse meal.
Stir in the buttermilk until the mixture just comes together, adding an extra tablespoon or two if the mixture is too dry.
Use a small ice cream scoop or spoon to scoop up balls of dough and transfer them to the zipper top bag. Shake the bag to coat the balls with cinnamon sugar.
Place the coated balls of dough in the prepared pans, sprinkling nuts and raisins (if using) over them as you go. Pour the melted butter/sugar 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 in the pan, on a wire rack, for 10 minutes. Invert onto a serving platter and serve immediately.
Store uneaten cake in a cake keeper or wrap in plastic and store at room temperature for up to a day.
The boys LOVED this monkey cake recipe. I used homemade biscuits, I did not use buttermilk, nuts or raisens.