Bubble Cake Recipes

BUBBLE CAKE

Steps:

• In a large bowl mix yeast in warm milk.
• Add sugar, melted butter, salt, and eggs to milk and mix well.
• Stir in flour 1 cup at a time.
• Let dough raise for about an hour in a warm place ( I use the oven).
• Work down the dough then let dough rest for a few minutes.
• In a medium bowl mix 1 1/2 cup Sugar, 1/2 bottle of cinnamon.
• In a separate bowl melt 1 1/2 sticks of butter.
• Pull chunks of dough off and dip into butter, then into sugar mixture. Place in bunt pan. Continue this step till all dough has been dipped and coated.
• Pour the remaining butter and sugar over the top.
• Bake at 350 for 30 - 35 minutes.

BUBBLE AND SQUEAK CAKES

Steps:

• Finely chop the bacon; thoroughly wash and dry, then trim and finely slice the leeks; beat the egg; cut the mushrooms into quarters; cut the tomatoes in half; and finely shred the cabbage.
• Place the serving plates in a low oven so that they will be warmed when required.
• Heat 1 tablespoon of oil (less if the bacon is fatty; see notes below) in a heavy-based, non-stick pan, add the bacon pieces, fry for about 4 minutes, until crisp, then remove with a slotted spoon and drain on paper kitchen towelling.
• (Optional departure: If you want to add finely chopped onion and/or garlic, add them 1-2 minutes BEFORE adding the leeks to the pan.).
• Add the leeks to the pan and sauté for 2 minutes.
• Transfer the bacon and leeks (and onions & garlic) to a large bowl, add the mashed potatoes, cabbage and egg (see notes below), season to taste and mixing together with wet hands, shape into 4 round cakes, 10cm/4" across. (If you've been imprecise or overly generous in the quantity of some of the ingredients, you may well have enough for five or six cakes. You may also choose to make smaller cakes, but remember to then adjust the cooking time: they'll cook much faster, of course.).
• Heat the remaining oil in the pan, add the bubble and squeak cakes and cook for about 6 minutes on each side, or until golden brown. Remove the cakes from the pan and keep warm.
• Add the mushrooms and tomatoes to the pan and sauté for 4 minutes. (I add basil here, probably about 1 tablespoon of fresh basil)
• Place the bubble and squeak cakes on warm serving plates, top with the mushroom and tomatoes and serve immediately.
• Chef's notes: I always buy middle rashers and remove ALL the fat, so I do need a little oil, probably about 1/2 tablespoon. If you use streaky bacon, I can't see that you'd need much oil at all, if any, certainly not the full tablespoon specified in the recipe. Because I've usually been imprecise in my measurements of one or other or several of the vegetables, I usually add 2 eggs. If tomatoes are just not looking very good or you cannot find a flavoursome variety (isn't the tasteless tomato the bane of all our lives?) canned, drained tomatoes are fine.

PIZZA BUBBLE CAKE

Steps:

• 1. Heat oven to 350°F. Spray 12-cup fluted tube pan with CRISCO Original No-Stick Cooking Spray. In small bowl, mix melted butter, Italian seasoning and garlic powder.
• 2. Separate 1 can of dough into 10 biscuits; press or roll each into 3-inch round. Place 2 pepperoni slices in center of each biscuit round. Top each with piece of mozzarella cheese. Bring dough up around filling; press edge to seal and shape each into ball. Roll in butter mixture; place 10 balls in pan.
• 3. Sprinkle dough balls with Parmesan cheese. Repeat with remaining can of biscuits, placing balls over balls in pan. Pour remaining butter mixture over top.
• 4. Bake 33 to 38 minutes or until deep golden brown. Cool 5 minutes. Gently loosen bread from sides of pan. Place large heatproof plate upside down over pan; turn plate and pan over. Remove pan. Serve warm with warm pizza sauce for dipping.

CHERRY BUBBLE CAKE

Steps:

• CAKE:
• Preheat oven to 300°.
• Lightly grease flour a 9 X 9 X 3 cake pan.
• Mix all ingredients together well.
• Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean.
• ICING:.
• Mix all ingredients in a medium saucepan & bring to a boil over medium-high heat.
• Cook over a low boil, for 2-3 minutes, stirring constantly.
• Pour over warm cake.
• Serve warm with a scoop of french vanilla ice cream. YUM!