Even though you have to make balls with the dough and roll them in sugar, it’s still quite a quick process for such yummy bread…and since I had everything measured out, I had plenty of time to make it before having family over to brunch. Another goodie from ‘Cake Keeper Cakes’, by Lauren Chattman – enjoy!
Monkey Bread (Quick, Biscuit-like Version)
1/2 c. butter, melted and cooled AND 3/4 c. brown sugar
1/2 c. sugar AND 1 t. cinnamon, mixed together, for rolling the dough in
9 T. cold butter, cubed
3 c. flour AND 1 T. baking powder
3/4 t. EACH baking soda AND salt
1 c. + 2-3 T. buttermilk
1/2 c. EACH chopped pecans AND raisins
Preheat the oven to 350, generously butter your bundt pan and combine the 2 topping ingredients in a small bowl – you’ll have to stir for a minute or so to integrate them – and then set the bowl aside. Place the cubed butter in a small bowl in the freezer, and put the sugar and cinnamon into a Ziploc bag and give it a shake before setting it aside. Measure out the flour, baking powder, baking soda and salt into your electric mixer bowl and organize the rest of your ingredients.
Add the cubed butter to the flour mix and turn your mixer to low, allowing it to mix for a few minutes until the mixture resembles a coarse meal. With the mixer still on low, slowly drizzle in 1 cup of buttermilk, and add more in tablespoons until the dough just comes together – I found that 3 tablespoons worked for me – the dough will be slightly sticky, but manageable. Use a spoon to scoop out small balls of dough (I shaped them quickly with my fingertips), drop each into the bag of sugar and cinnamon, and then arrange the coated dough balls into your prepared pan – sprinkle on pecans and raisins as you go. When the dough is all in, pour/spread the butter and brown sugar mixture over the top and bake for about 35 minutes, the cake should be firm to the touch. Allow the cake to sit in the pan for about 10 minutes before turning it out onto a platter to serve straight away – this is definitely best warm!