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 it may not be for everyone. Remember though, the shine is cooked.
prep time
1 Hr
cook time
45 Min
method
Bake
yield
Ingredients
- CAKE:
- 3 cups flour
- 1 1/3 cups sugar, plus another 1/4 cup for the apples
- 1 1/2 teaspoons apple pie spice
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 - apple, peeled, cored and diced
- WET INGREDIENTS (SEPARATE BOWL):
- 4 large eggs
- 1/2 cup vegetable oil
- 1/2 cup sour cream
- 1 - zest from an orange
- 1/3 cup buttermilk
- 2-3 tablespoons ennessee mellomoon caramel shine
- PUMPKIN LAYER:
- 1 can pumpkin pie mix (mix according to instructions)
- CARAMEL GLAZE:
- 1/2 cup sugar
- 1 tablespoon light corn syrup
- 2 tablespoons water
- 1/2 cup heavy cream
- 3/4 cup pecans, roughly chopped
- 3-4 tablespoons tennessee mellomoon caramel shine
- pinch salt
How To Make caramel shine cakes
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Step 1Preheat 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.
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Step 2In 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
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Step 3In 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.
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Step 4In another bowl, mix the can of pumpkin pie filling (NOT pure pumpkin) with the recommended ingredients for a pie.
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Step 5First: Pour half the cake batter in the bundt pan. SAVE the other half for the top of the cake.
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Step 6Second: Pour pumpkin pie mix (about 1 1/2 cups) over the top of the batter in the pan.
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Step 7Third: Pour the rest of the cake batter over the top of the pumpkin pie mix.
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Step 8Bake 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.
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Step 9NOTE: 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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