Thread: Yeasty Pan Cake
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Default Yeasty Pan Cake


"Margaret Suran" > wrote in message
ink.net...
>
>
> pheasant wrote:
> > "bob" > wrote in message
> > ...
> >
> >>Many years ago my parents would buy a Cinammon and Sugar covered cake
> >>that was baked in a large pan with attached individual segments, each
> >>about 3 inches square, that you bought from the pan with the baker
> >>tearing off the number of segments as desired. It was rich and yeasty
> >>and would keep very well. Does anyone have a recipe that sounds as
> >>though it would make this simple cake.

> >
> >

> Could you mean Monkey Cake? Here is a recipe from Google:
>
> Monkey Cake
> Who Said You can't Eat with Your Fingers!
> 4 cans Buttermilk Biscuts
> 1 3/4 cups Sugar (Divided)
> 2 Tbls. Cinnamon
> 1 1/2 sticks Margarine
> 1/4 cup Brown Sugar
>
>
> Pre-heat oven at 350 degrees F.
>
> Mix 1 cup sugar and 2 Tbls. of cinnamon.
>
> Cut uncooked biscuits into 1/4 pieces.
>
> Dip 1/4 sections into sugar/cinnamon mix.
>
> Place dipped sections into greased tube pan.
>
> Pour remaining sugar/cinnamon mix on top.
>
> Melt 1 1/2 sticks margarine, add 3/4 cup sugar and 1/4 cup brown sugar.
>
> Bring to a light boil. Pour over biscuit sections in pan.
>
> Bake at 350 degrees F. for 40-45 min. Immediatly remove from pan to plate.
>
> Once cake is on the plate and it cools for about 5-10 minutes, you can
> start picking at the cake.


Paula Dean had this on her show last Saturday, except that she flatten the
biscuits and put a lump of cream cheese in the center, then pinched it
together to enclose the cheese. I would use yeast dough instead of the
canned biscuits.