I’m going to just start with the shock and awe here y’all: in our house, well, we’re not really pie people.
I know. I know. I KNOW.
It’s not that we don’t like pie; we do. We like crust and ooey gooey fillings, hot-from-the-oven fruit pies with ice cream melting into vanilla rivers on our plates, pies with meringues so high and perfectly toasted that it makes your heart pitter-patter. And even though I’m also not the biggest fan of whipped cream – please don’t leave me – when you dollop it onto my mom’s perfectly spiced pumpkin or pecan pie I can gobble it down with the best of ’em.
So I guess saying that we don’t like pie isn’t exactly true. It’s just that we’re more cake and cookie and ice cream people ourselves. Nate is the world’s biggest fan of fabulous chocolate chip cookies, Weston seems to love cake + frosting like none other, and you couldn’t peel a carton of ice cream away from me if you tried. It’s all just so good, and because we try not to consume a pound of sugar per day then I suppose pie just doesn’t really fit into the equation.
This holiday season I decided to move away from the pie tradition by making this ridiculously easy and insanely delicious tunnel cake that’s filled with sweet apples and topped with a glaze that may or may not be the best thing I’ve ever put on a cake. You guys may want to get on the honey bourbon train, because it’s not going to be stopping. It’s just too good!
Did I ever tell you guys about my personal bundt cake hell in Colorado? No matter how many times I buttered and floured and greased and floured and buttered and cooled, no matter how many high-altitude recipes I tried, NO MATTER WHAT I could never get the stupid cake out of the stupid pan. I tried all manners of greasing, all manners of flouring, all manners of baking and cooking and cooling and gently easing the cake out. I tried at least 4 different bundt pans of all shapes and sizes, textures and coatings and so on.
Yet the cake would not come out of the pan.
Wait, let me rephrase: only the bottom part of the cake would come out of the pan. The top not so much.
Not that it’s really ALL that big of a deal because as the saying goes it all ends up in the same place anyway, but serving a haphazard cake to family and friends isn’t really my cup of tea. And while a great thick frosting can cover all manner of cake removal sins, sometimes a glaze the only way to go – and a glaze would not make the cake any prettier.
I’m happy to report that my bundt cakes are now easily removable ever since we moved back to the South. I don’t know if it’s because we’re actually in the South and so therefore this butter-filled goodness leaps out of the pan on it’s own, or because the altitude has something to do with it. Regardless, I’m just glad that we can make these bad boys more often and minus the pan frustration and PLUS the bourbon glaze. Have I mentioned that’s insanely delicious?
‘Cause it is. 🙂
Ready for the recipe? Go ahead and click on over to the Great Day Farms site where I give ya all the delicious details! Enjoy!
Apple Cinnamon Tunnel Cake with Honey Bourbon Glaze || HeathersDish.com
Leave a Reply