This months "Cake Slice" bakers selection was a "Hungarian Coffee Cake". I was pretty eager to make this cake this month, since I've never seen Monkey Bread made this way before.
After making the cake I wasn't too impressed. I think it was because I had it while it was still warm, because the next day that I had a slice it seemed a whole lot better. Overall not a bad cake, different from my traditional Monkey Bread recipe, this one had more of a biscuit texture, but still a good cake. Now I have more ways to use up buttermilk from my fridge. For the recipe please click here. The changes I made were omitting the raisins, and I doubled the nuts.
Fresh out of the oven! Smelled pretty awesome! |
7 comments:
We loved this recipe - both warm and cold. I felt the sulatanas gave it a bit of juiciness, though. Will be nice to do it again but varying the nuts and fruit.
It really did smell wonderful didn't it? I added some shredded apple to mine for moisture and flavor and that helped.
Funny, I thought this was better right out of the oven, than on day two! ha ha!
I prefer a monkey bread made with yeast, but I thought it was good. I ended up adding 2-3 tablespoons more buttermilk like the recipe suggested just because it was so thick. Mine didn't really roll into balls, but a small ice cream scoop worked well.
BTW, I have wide feet too, that's why I was thrilled with baby's monkey toes! He has my husband's feet- yay!
Your cake looks wonderful, I tried to make mine gluten free but it didn't really work. It had a scone like texture too but tasted nice. I'll have to try it again as yours looks so good!
I was the exact oposite to you - loved it on the first day but found it almost stale on the second.
Your cake looks great though.
wow! yours look wonderful!
Your's looking awesome!
My DH asked if I could kindly go and bake something like the earlier cakes........ LOL!
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