A column by managing editor Sara Maloney to revisit old recipes from the community’s cookbooks and give her take on them.
While looking through cookbooks at the Eudora Community Museum, the “bubble bread” title really piqued my fancy.
Upon further review, this recipe was really elevated monkey bread – and I’m not one to knock a classic. I’d never made a monkey bread-esque dessert or a coffee cake, so I was excited to try my hand at a classic.
These recipes have the vibe that a Midwestern-mother-of-three-baker would bring it to a church potluck or neighborhood block party – and I’m all about those vibes.
The recipe was similar to monkey bread in taste, but with a real dough instead of biscuits that some use. To my surprise, this recipe was rather involved. It took me quite a while to make the dough, roll dozens and dozens of small balls, and then dip each one in butter and cinnamon sugar.
My dough didn’t rise to double its size. Well, I’m not even convinced it changed at all, frankly. Not sure if that was due to the yeast I used, the water temperature, or what, but I kept moving forward with the recipe anyway. Note: I gave it an hour to rise, to little success, and I didn’t have all day.
When I was rolling out all the 1-inch balls, I had to make extra cinnamon sugar mixture and melt more butter. So I probably used another half of a stick on top of the whole other stick, and another 3/4 cup sugar and a teaspoon of cinnamon. I’m not sure if that’s because I made the balls a little too small or just covered them a little heavier than the recipe did, but I wasn’t willing to compromise the decadence of my “bubbles.”
When I pulled the cake out of the oven, it was a little crispier on the sides than I like my pastries – though I know that is some’s forte. The inside was soft, somewhat gooey and delicious, but there wasn’t as much dripping cinnamon and butter as the recipe said there would be.
When I flipped the pan over and dumped the cake out, (there was no sticking to the pan, thank goodness) the cake looked rather dry on the outside. I think this may be due to the pan, and possibly because the dough didn’t rise and was rather heavy – but I’m not a professional so don’t quote me on that.
The recipe called for the cake to be baked for 60 minutes. At 45 minutes, the top layer was looking crispy and dry, so I pulled it out. Good thing I did, any longer and it would’ve been a dry disaster, for sure.
If I made this recipe again, firstly, I hope my dough would rise properly. I also would even take it out of the oven even sooner – I’m a gooey dessert girl though – so to each their own on that.
Obviously, this recipe does have a ton of butter coating every inch of it, so that explains some of the crispiness on the sides, so I’m not sure how to remedy that issue. If you have any ideas, email me.
Overall, super delicious on the inside layers, somewhat dry and crunchy on the outside – a good balance for some, just not me. Will probably make this again just because I’m a perfectionist and I’m mad it wasn’t a 10/10. Don’t let that deter you, though, because it is a classic for parties, families and kids.
This recipe comes from Connie Whitten in the Eudora Parent Teachers Club’s cookbook from 1971.
Bubble Bread Coffee Cake
2 pkgs. yeast
1/2 cup warm water
1 1/4 cup milk
2 eggs
1/2 cup oleo (I used butter)
1/2 cup sugar
2 tsp. baking powder
2 tsp. salt
5 1/2 cup flour
Dissolve yeast in water in a large bowl. Add butter, milk, eggs, sugar, salt and baking powder. Beat in half the flour, then stir in remaining flour. Let rise in a warm place until doubled. Make a dip of 3/4 cup sugar and 1 teaspoon cinnamon. Melt 1/2 cup butter.
Cut 1-inch pieces and form into balls. Roll in butter, then sugar mixture, then in 1/2 cup finely chopped nuts. Put in an angel food cake pan by layers. Bake for 60 minutes at 350 degrees.
Invert the pan so butter and sugar mixture runs down over the cake while cooling. To serve, break apart with 2 forks.
Do you have old or famous family recipes you think we should try? Email them to Sara at [email protected].
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