CARAMEL SHINE CAKES
The recipe comes from Chef Rick Tanner of Alona's Cafe in Bristol, TN. We visited our local distillery in Piney Flats, TN and this recipe came with our caramel moonshine. There is nothing not to like about this cake. Apples, cinnamon and apple pie spices, pumpkin, pecans and caramel. Yes, I think you can taste the 'Shine' so...
Provided by Sherry Blizzard
Categories Cakes
Time 1h45m
Number Of Ingredients 25
Steps:
- 1. Preheat oven to 350F. Butter (I used butter flavored Crisco and it came out just fine) and flour the bundt pan (I used the mini individual bundt pans (makes 12 small ones---we can't eat a whole cake!). If you have a family of 4+, go ahead and use the regular bundt pan.
- 2. In one large mixing bowl, combine the flour, 1 1/3 cup sugar, apple pie spice, baking powder, baking soda, salt and apples that have been tossed with 1/4 cup sugar. Toss
- 3. In another bowl, combine the eggs and oil. Whisk in sour cream, orange zest, buttermilk and Caramel Shine. Pour the egg mix into the dry ingredients and mis with an electric mixer just until incorporated.
- 4. In another bowl, mix the can of pumpkin pie filling (NOT pure pumpkin) with the recommended ingredients for a pie.
- 5. First: Pour half the cake batter in the bundt pan. SAVE the other half for the top of the cake.
- 6. Second: Pour pumpkin pie mix (about 1 1/2 cups) over the top of the batter in the pan.
- 7. Third: Pour the rest of the cake batter over the top of the pumpkin pie mix.
- 8. Bake your cake(s) about 45 minutes or until the cake pulls away from the sides of the pan and a cake tester comes out clean. Cool 10 minutes and then invert.
- 9. NOTE: I made a double recipe for this because I did individual cakes. If you are making one bundt cake, one recipe for the caramel sauce should be enough. BE CAREFUL HERE: My sugar, corn syrup crystalized when I added the cream. Lower the heat and continue stirring until you get a nice thickish caramel and the crystalized sugar relaxes into a nice caramel. Caramel Sauce: While your cake(s) is/are cooling, Stir the sugar, corn syrup, and 2 tablespoons water in a small saucepan. Bring it to a boil over medium heat and cook, swirling the pan NOT stirring until the sugar is a dark amber colored caramel, about 15 minutes. Pull pan from the heat and carefully pour in the cream (it WILL splatter). Stir in the pecans, salt and Caramel Moonshine. Cool until caramel becomes thick and syrupy, pour over the cake.
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Julias Teboho
[email protected]I love making these cakes for my family. They're always a hit and they're so easy to make.
Obafunsho Mariam
[email protected]These cakes are a classic for a reason. They're simple to make, but they're always a crowd-pleaser.
kabir idris
[email protected]This was my first time making caramel shine cakes and they turned out great! I was really impressed with how easy they were to make.
John Midam
[email protected]I've been baking for many years and these cakes are one of my favorite recipes. They're always a hit with my family and friends.
Eazi Fundz
[email protected]I had fun experimenting with different flavors of caramel glaze. I tried a salted caramel glaze and a maple caramel glaze. Both were delicious!
Oshein Spencer
[email protected]These cakes are very affordable to make. The ingredients are all very common and inexpensive.
Elise Ryle
[email protected]These cakes are perfect for parties! They're easy to make ahead of time and they can be served at room temperature or chilled. They're also very versatile - you can decorate them with anything you like.
alex MMJ
[email protected]I made these cakes healthier by using whole wheat flour and reducing the amount of sugar. They were still delicious, but they were also a bit healthier.
Razak Fuseini
[email protected]I added a chocolate ganache to the cakes and they were out of this world! The combination of caramel and chocolate was divine.
Latoya Holmes
[email protected]This recipe is a lifesaver! I was able to make these cakes in advance and freeze them. When I was ready to serve them, I simply thawed them and warmed them up in the oven. They were perfect!
Jesse Luque
[email protected]I made these cakes gluten-free by using almond flour instead of all-purpose flour. They turned out great! The cakes were still moist and fluffy, and the caramel glaze was just as delicious.
Mn Oppe
[email protected]These cakes are a work of art! The combination of flavors and textures is exquisite. I would highly recommend them to anyone looking for a special dessert.
Jahanzaib
[email protected]This recipe was easy to follow, even for a beginner like me. The cakes turned out perfectly and tasted delicious.
Yair O Hernandez
[email protected]I made these cakes for a special occasion and they were a hit! The caramel glaze was rich and decadent, and the cakes were moist and fluffy. I received so many compliments.