MONKEY CAKE
An animal theme can really get things swinging at a kid's birthday party. Indulge your child's penchant for monkey business with a fanciful banana cake with chocolate buttercream icing shaped and decorated to look like a curious friend.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees. Butter and flour an 8 1/2-inch-diameter 3-quart stainless-steel or ovenproof bowl and 1 cup of a large (1-cup capacity) muffin tin; set aside.
- In a medium bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon. In a separate medium bowl, whisk together bananas, buttermilk, and vanilla.
- In the bowl of an electric mixer fitted with the paddle attachment, combine butter and brown sugar; mix on medium-high until pale and fluffy, about 2 minutes. Mix in eggs. Reduce speed to medium; mix in flour mixture in 2 batches, alternating with banana mixture. Stir in pecans.
- Fill prepared muffin cup three-quarters full. Transfer remaining batter to prepared baking bowl. Transfer to oven, side by side. Bake cupcake until a cake tester comes out clean, about 30 minutes. Let cool in tin on a wire rack. Continue baking large cake until a cake tester comes out clean, about 1 hour and 10 minutes more (1 hour and 40 minutes total). Let cool in bowl on a wire rack 30 minutes. Invert bowl to remove cake; let cool completely.
- Trim flat side of cake to be level. Trim away top of cupcake to be level. Cut cupcake in half vertically for the two monkey ears. Cut bowl cake in half horizontally to make 2 layers. Spread 3/4 cup chocolate buttercream on top of flat layer. Top with domed layer. Transfer to a cake plate. Spread a thick layer of chocolate buttercream over entire monkey head. Spread buttercream over cupcake ears. Attach ears to sides of head, top of cupcake facing forward, securing with toothpicks.
- Place remaining chocolate frosting in a piping bag fitted with a small plain round tip (such as Ateco #5). Pipe dots around bottom edge of cake in a continuous line. Switch to a small multi-opening tip (such as Ateco #233); pipe hair on top of head.
- Fill another piping bag fitted with a large plain round tip (such as Ateco #11) with yellow buttercream. Pipe an oval near the front base of cake. Fill in with frosting, and smooth. Place 2 small pieces of licorice rope inside for nose. Add a long piece of rope for mouth. Place licorice drops above oval for eyes. Pipe yellow half-circles in centers of ears; fill in with frosting, and smooth. Decorated cake can be refrigerated up to 3 hours.
CINNAMON MONKEY BREAD
Is it possible for four kids to cook together without total chaos in the kitchen? Yes, with the right recipe. This cinnamon roll monkey bread is a favorite with my bunch. They get to "play" with the dough as they roll pieces of refrigerated biscuits into balls. -Lisa Combs, Greenville, Ohio
Provided by Taste of Home
Categories Breakfast Brunch Desserts
Time 55m
Yield 16 servings.
Number Of Ingredients 5
Steps:
- Preheat oven to 350° Cut each biscuit into 4 pieces; shape into balls. In a small bowl, combine sugar and cinnamon. Roll each ball in cinnamon sugar. Arrange evenly in a generously greased 9- or 10-in. fluted tube pan. Sprinkle with remaining cinnamon sugar., Combine butter and brown sugar; pour over the top. Place tube pan on baking sheet; bake until dough is golden brown and cooked through, 35-45 minutes. Cool for 5 minutes before inverting bread onto a serving platter.
Nutrition Facts : Calories 133 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 174mg sodium, Carbohydrate 19g carbohydrate (13g sugars, Fiber 0 fiber), Protein 1g protein.
MONKEY CAKE
I would make this when I was in my 20s and bring it to work. It was a big hit then and now in my ........ it's still a big hit. One other option with this is to put pecans at the bottom of the bundt pan. Its more like a coffee cake.
Provided by RedSoxsNation 33fan
Categories Breakfast
Time 50m
Yield 8-10 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees.
- In a plastic bag combine, 1 cup of sugar and 1 tbsp of cinnamon.
- Cut each biscuit into pieces and put into the bag and coat them with the cinnamon mixture.
- Place in an ungreased bundt pan.
- In a small saucepan, bring to boil, 3/4 cup of butter, 1 cup of sugar, 2 tbsp of white karo syrup and 2 tbsp of cinnamon, stir constantly.
- Pour over biscuits.
- Bake for 35 - 40 minutes.
- Remove from pan immediately, be careful of the cinnamon oozing all over the place. But that is the best part of the cake!
Nutrition Facts : Calories 778.3, Fat 21.1, SaturatedFat 11.7, Cholesterol 45.8, Sodium 1581.1, Carbohydrate 137.1, Fiber 1.4, Sugar 51.5, Protein 13.6
MONKEY TAIL BANANA CAKE
Steps:
- For the cake: Preheat the oven to 350 degrees F. Grease 3 (9-inch) round cake pans with cooking spray. In large bowl, cream together the butter, light brown sugar, and granulated sugar until light and fluffy. Mix in the eggs, mashed bananas, sour cream, and vanilla until smooth.
- In a separate bowl sift together the flour, baking soda, and 1/2 teaspoon salt. Add the sifted ingredients to the batter.
- Stir in nuts, if using, and chocolate chips. Divide the batter evenly among the prepared pans. Bake for 45 minutes to 1 hour or until a toothpick inserted in the center comes out clean. Cool the cakes in the pans for 10 to 15 minutes and then turn out onto a wire rack to cool completely.
- For the frosting: Prepare the frosting by whipping the cream cheese, sugar, and vanilla together until creamy. Increase the mixing speed, then slowly pour in the heavy cream and beat until smooth and thick and the frosting is the consistency of whipped cream. Store in the refrigerator until you are ready to use.
- To assemble the cake, place 1 cake layer on a cake plate. Spread with 1/2 the container of chocolate-hazelnut spread and top with a thin layer of whipped cream cheese frosting, about 1/2 cup. Repeat with the second layer, using the remaining 1/2 of the chocolate-hazelnut spread and 1/2 cup whipped frosting.
- Top with the final cake layer and frost or decorate with the remaining whipped frosting. Garnish, as desired.
CHUNKY MONKEY CAKE
Make and share this Chunky Monkey Cake recipe from Food.com.
Provided by Poutine
Categories Dessert
Time 50m
Yield 8-12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. Spray 2 9-inch round cake pans with cooking spray.
- Peel 2 bananas and mash them up in a bowl. Add cake mix, water, eggs and oil. Beat on low speed of mixer until well combined, about 1 minute. Increase speed to high and beat until mixture is smooth, about 3 minutes.
- Chop remaining banana into 1/2-inch pieces. Using rubber spatula, fold bananas, chopped walnuts and chocolate chips into cake batter.
- Divide batter evenly between pans.
- Bake at 350 degrees for 30 minutes or until toothpick inserted in middle of cake comes out clean.
- Cool in pans about 10 minutes. Remove from pans and cool completely.
- Frost cake with your favourite chocolate frosting, putting icing between layers.
Nutrition Facts : Calories 541.1, Fat 27.9, SaturatedFat 5.3, Cholesterol 62.7, Sodium 457.9, Carbohydrate 69.6, Fiber 3.1, Sugar 39.9, Protein 7.4
MONKEY CAKE
I made this for my Daughter's 8th birthday Party for her Jungle Party! This cakes goes great with Chunky Monkey Ice Cream!! Double cake ingredients for a larger bowl.
Provided by Pamela
Categories Dessert
Time 2h15m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350°.
- Butter and flour an 8 1/2-inch-diameter 3-quart stainless-steel or oven proof bowl and 1 cup of a large (1-cup capacity) muffin tin; set aside.
- In a medium bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.
- In a separate medium bowl, whisk together bananas, buttermilk, and vanilla.
- In the bowl of an electric mixer fitted with the paddle attachment, combine butter and brown sugar; mix on medium-high until pale and fluffy, about 2 minutes; mix in eggs.
- Reduce speed to medium; mix in flour mixture in 2 batches, alternating with banana mixture.
- Fill prepared muffin cup three-quarters full.
- Transfer remaining batter to prepared baking bowl.
- Transfer to oven, side by side.
- Bake cupcake until a cake tester comes out clean, about 30 minutes.
- Let cool in tin on a wire rack.
- Continue baking large cake until a cake tester comes out clean, about 1 hour and 10 minutes more (1 hour and 40 minutes total).
- Let cool in bowl on a wire rack 30 minutes.
- Invert bowl to remove cake; let cool completely.
- Trim flat side of cake to be level.
- Trim away top of cupcake to be level.
- Cut cupcake in half vertically for the two monkey ears.
- Cut bowl cake in half horizontally to make 2 layers.
- Spread 3/4 cup chocolate buttercream on top of flat layer.
- Top with domed layer.
- Transfer to a cake plate.
- Spread a thick layer of chocolate buttercream over entire monkey head.
- Spread icing over cupcake ears.
- Attach ears to sides of head, top of cupcake facing forward, securing with toothpicks.
- Fill a piping bag fitted with a large plain round tip with yellow icing.
- Pipe an oval near the front base of cake.
- Fill in with frosting, and smooth.
- Place 2 small pieces of licorice rope inside for nose.
- Add a long piece of rope for mouth.
- Place Junior Mints above oval for eyes.
- Pipe yellow half-circles in centers of ears; fill in with frosting, and smooth.
- Decorated cake can be refrigerated up to 3 hours.
Nutrition Facts : Calories 375.1, Fat 13.3, SaturatedFat 7.8, Cholesterol 84, Sodium 452.4, Carbohydrate 59.5, Fiber 1.8, Sugar 31.6, Protein 5.8
YUMMY CHUNKY MONKEY CAKE
This is a great way to use ripe bananas and it is an easy to make cake that incorporates all of the flavors of the "Chunky Monkey" icecream that many of us love. This makes a very moist tender healthy and yummy cake! You can use greek yogurt or plain if you cannot find greek.
Provided by TaterBug
Categories Dessert
Time 55m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees F.
- Grease 9 inch square cake pan.
- Stir together flours, salt, baking soda, cinnamon, and baking powder.
- Beat together oil, sugar, and eggs and vanilla until pale and fluffy.
- Beat in bananas, and yogurt (mixture will look curdled).
- With mixer at low spead add flour mixture until just mixed.
- Toss the chocolate chips and walnuts in a tablespoon of flour to coat and then add to bater and fold in gently, do not overmix.
- Spread batter evenly into pan and bakeuntil cake is golden and a wooden pick inserted into center of cake comes out clean, 40-45 minutes.
- Cool cake on rack for 30 minutes and then turn cake out onto rack and cool completely, right side up.
- Cake can be store for 2-3 days at room temperature.
- This cake goes great with a dark chocolate frosting!
Nutrition Facts : Calories 554.2, Fat 29.6, SaturatedFat 7.8, Cholesterol 46.9, Sodium 386.6, Carbohydrate 70.6, Fiber 5, Sugar 35.2, Protein 8.6
CARROT CAKE MONKEY BREAD
Put a twist on the classic American monkey bread with Easter flavours. It's made to be pulled apart and eaten with your hands - like a monkey would!
Provided by Liberty Mendez
Categories Afternoon tea, Dessert, Treat
Time 2h5m
Yield Serves 12
Number Of Ingredients 16
Steps:
- Gently heat the milk and 85g of the butter in a medium pan until the butter has melted and the milk has started to simmer. Leave to cool to room temperature. Tip the flour, orange zest, mixed spice, carrots, yeast, caster sugar and 1 tsp salt into a large bowl with the eggs, then add the cooled milk mixture and bring together into a sticky dough using your hands. Knead until combined, then tip onto a floured work surface and knead again for 5-10 mins until smooth and springy. Transfer the dough to a lightly oiled, large bowl, cover and leave to prove for 1 hr, or until doubled in size.
- Generously butter a 25cm bundt tin. Melt the remaining butter and leave to cool slightly. Mix the cinnamon, walnuts and brown sugar together in a medium bowl. Separate the proved dough into 40-50 x 25g pieces and roll into balls on a lightly floured surface. Roll the marzipan into small, pea-sized balls and set aside. Dunk the dough balls in the melted butter, then roll in the walnut and sugar mixture to coat. Drop the dough balls into the prepared tin, dotting around some of the marzipan balls as you go. Repeat until you've used up all the dough balls and marzipan. Cover and prove again for 45 mins until the dough has risen slightly.
- Heat the oven to 180C/160C fan/gas 4. Uncover the tin and bake for 40-45 mins, or until well risen and golden. Carefully loosen the bread from the edges using a skewer or butter knife, and leave to cool in the tin for 20 mins. Invert onto a serving plate, keeping the tin in place, and leave for 5-10 mins (the bread will naturally shrink away from the sides), then remove the tin.
- Gradually whisk the orange juice into the icing sugar to make a thick icing, then drizzle over the bread, letting it drip down the sides. Scatter over the orange zest and serve warm.
Nutrition Facts : Calories 477 calories, Fat 18 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 67 grams carbohydrates, Sugar 32 grams sugar, Fiber 3 grams fiber, Protein 10 grams protein, Sodium 0.5 milligram of sodium
MONKEY BREAD
This American, pull-apart sweet treat is sticky, spiced and stuffed with pecans - an indulgent breakfast, brunch or dessert to share
Provided by Jane Hornby
Categories Afternoon tea, Breakfast, Brunch, Dessert, Treat
Time 1h50m
Number Of Ingredients 18
Steps:
- Start with the dough. Put the milk and butter into a medium pan and heat gently until the butter melts and the milk is at a simmer. Cool for a few mins, then beat in the eggs with a fork. Mix the dry ingredients in a large bowl with 1½ tsp fine salt, then add the liquid and stir to a sticky dough. Leave for 5 mins, then tip onto a floured worktop and knead for 5-10 mins until smooth and springy. Use a little oil to grease a large bowl, add the dough, turn it in the oil to coat, then cover the bowl with clingfilm. Leave in a warm place for 1 hr or until doubled in size. Knead in a tabletop mixer with a dough hook if you prefer.
- To assemble, grease a 25cm bundt pan with butter. Melt the rest of the butter in a pan. In a medium bowl mix the spices and sugar plus a pinch of salt. Spoon 2 tbsp melted butter, 3 tbsp spiced sugar and 4 tbsp pecans into the bottom of the tin.
- Pull the dough into about 65 small pieces and roll into balls. Taking 4 or 5 at a time, dunk the dough balls into the melted butter, let the excess drain off, then tip them into the spiced sugar. Roll to coat, then put haphazardly into the tin. Repeat until there's a full layer of dough in the tin. Scatter with the rest of the chopped nuts, then carry on filling the tin with the coated dough balls. Tip any leftover sugar and butter over the dough. Can be frozen now for up to 1 month. Defrost in the fridge then let prove.
- Cover the pan with oiled clingfilm then leave to rise in a warm place for 1 hr, or until risen and the dough no longer springs back when you poke it.
- Heat the oven to 180C/160C fan/gas 4. Bake the monkey bread for 35 mins, or until well risen and golden. Let the pan cool for 5 mins, then give it a sharp rap on the counter. Leave in the tin until just warm.
- Whisk all of the ingredients together to make the glaze. It will thicken as the melted butter cools. Turn the monkey bread onto a serving plate, then drizzle with the glaze. Let it set, if you can bear the wait.
Nutrition Facts : Calories 546 calories, Fat 27 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 65 grams carbohydrates, Sugar 32 grams sugar, Fiber 2 grams fiber, Protein 9 grams protein, Sodium 0.7 milligram of sodium
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MONKEY BREAD — SALT & BAKER
From saltandbaker.com
5/5 (12)Total Time 2 hrs 50 minsCategory Breakfast, DessertCalories 684 per serving
- In the bowl of a stand mixer add the warm milk, water, sugar, butter, and yeast. Mix to combine. Let mixture sit for 5 minutes, then add the flour and salt. Using the dough hook mix on low speed. Once the dough comes together increase the speed to medium and mix for 6-8 minutes. The dough should come away from the sides of the bowl, should be tacky but not sticky, shiny and smooth.
- While the dough is rising, combine the brown sugar and cinnamon in a medium sized bowl, stir to combine. Place the melted butter in a separate small bowl.
- To form the balls: Remove the dough from the bowl and pat it into an 8 inch square. Cut the square into 64 pieces. Roll each piece into a ball.
HOW TO MAKE A MONKEY CAKE - THE BAKE SCHOOL
From bakeschool.com
3.5/5 (2)Total Time 1 hr 20 minsCategory DessertCalories 491 per serving
- Preheat the oven to 350°F. Prepare two 9-inch round cake pans by greasing, lining the bottom of each with parchment, and then greasing and flouring them, tapping out the excess flour. Set them aside for later, saving the parchment scraps for when you decorate. Do the same to two cups of a 6-muffin pan, but don’t line the bottom of the cups with parchment. Set the prepared muffin pan aside for later.
- Heat the heavy cream in a quart-sized, microwavable container and microwave for 3 to 4 minutes on high, or until it just begins to simmer; be careful not to allow cream to boil over.
- In the bowl of an electric mixer fitted with the paddle attachment, beat together the peanut butter, butter, rum, and the powdered sugar until mixture is smooth.
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