Yeasty Pan Cake

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.

Reply to
bob
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Was it basically an unrolled cinnamon roll? What color was the cake?

Reply to
Lorena

Sounds like what we call a bubble loaf. Take frozen bun dough, put in your pan, bake, then glaze as you see fit. My wife usually will make carmel rolls where she takes brown sugar and butterscotch pudding along with some butter. Invert when done and serve warm. You could also make a powdered sugar frosting and glaze too. If this sounds like what you're looking for, let me know and I'll ask her and post the recipe. Mark

Reply to
pheasant

I suppose that this was a creamcake. It is a normal sweet yeast dough with a topping of 200 g cream and 50 g Patisserie-powder. Befor baking cinamon-sugar (20g cinamon, 1kg Suggar) is put on top of it. It is baked in the ofen as a normal cake (15 min at 230 C), the pan enables the baker to make more cake at a time than with small cake pans.

martin

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Reply to
martin maly

Would like to see the recipe.

Thanks,

Bob

Reply to
bob

Do you have a recipe for this?

Bob

Reply to
bob

Bubble Loaf

24 frozen white dinner roll dough 1/2 package butterscotch pudding (not instant) 1/2 cup brown sugar 1/2 cup butter

Put frozen rolls into greased bundt pan. Sprinkle on dry pudding. Sprinkle with cinnamon, may add pecans if desired. Melt butter and mix brown sugar to make a syrup. Pour over all. Cover with foil and let stand overnight in refrigerator. Remove foil and bake at 350 F for 30 minutes. Let sit out for

5-10 minutes before inverting.
Reply to
pheasant

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