The mornings are getting a bit chilly and the days are becoming shorter, time to break out those cozy knit sweaters and get our baking game on. This Coffee Bubble Bread is a cross between coffee cake and monkey bread. It’s sweet, sticky and perfect in the AM with your favorite cup of java.
Monkey bread or bubble bread, whichever you prefer no one can deny these sticky dough balls baked to caramelized perfection.
Today’s recipe is adapted from David Lebovitz’s Low Sugar Monkey Bread; only my recipe isn’t exactly low sugar :3
I woke yesterday morning craving something sweet. Dessert for breakfast is a guilty pleasure and in my opinion, best enjoyed when the weather is cool and the coffee is hot.
These days, Fall can definitely be felt in the air, and I cannot be more excited. I’ve always loved the Fall but as I get older, I find I’m becoming more of a cool weather girl.
I digress. What I love about David Lebovitz’s recipe is that it is scaled down. It doesn’t fill up a huge bundt pan and because the base is low in sugar, it allowed me to indulge a little with a buttery streusel and a caramel sauce on top.
The beautiful thing is, you can either top it with icing, caramel, or just a sprinkle of powdered sugar.
Save this recipe for the next rainy day because I promise, indulging in this sweet bubbly bread on a gray day is a moment of heavenly bliss.
I used a 8-inch cake pan for this recipe which will serve about 4 hungry guests. Note to self, be sure to line and butter your cake pan so you can transfer the bread over to a serving plate more easily.
While there is a sauce poured over the cake prior to baking, the dough itself only has a spoonful of honey. The streusel is not an overwhelming addition nor is the caramel sauce I served over it, but if you wish to omit the caramel that is fine too.
Serve this warm. So, if you wish to have it in the morning, prep the dough the night before.
Enjoy friends <3