TWD ~ Double Apple Bundt Cake and ABC Orange Chiffon Tweed Cake with Milk 'n' Honey Sabayon

Tuesdays with Dorie has arrived and we are enjoying a moist slice of warm double apple bundt cake with a dollop of applesauce.



Lynne from the blog Honey Muffin is hosting this week, which means you can get Dorie's recipe for the double apple bundt cake at Lynne's blogsite OR buy Dorie's Baking from my home to yours cookbook =).

The recipe went together quickly. I used my homemade spicy apple butter, shredded 2 medium apples as stated by Dorie, but omitted the raisins. Apples and spice circulated throughout the house while the bundt cake was baking. I drizzled a cream cheese icing over the top and served a slice of the moist and tender cake with a dollop of store bought applesauce.

Thank you Lynne for choosing this week's TWD delicious recipe. A perfect Fall treat!

The first Tuesday of each month is the ABC Baking Event from one of Flo Braker's wonderful cake recipes out of her Baking For All Occasions. This month's choice kicked my butt!

Most of my photos are even too dark. I halved the recipe for the cake and made miniature pumpkin shapes in a baking pan with removable bottoms. I had leftover batter after filling fifteen pumpkin shapes so poured the rest of the batter in individual tart pans. Lets just say we will "never" use an angel food fluffy type cake in a miniature anything next time.

I have a new kitchen toy and I have no idea how I ever lived without this wonderful creation. A serrated edged peeler. Flo is right, no pith; a perfect peel of zest and glides with ease.


The milk n' honey Sabayon sauce is what completely did me in! I made the sauce twice . . . meaning 12 eggs later I said FINE. I will put this in the refrigerator and fix it tomorrow. By the way, I baked the cake and sauce over a week ago and have been fiddling with it since. The next morning, I added a LOT more heavy cream and whipped the bajeebees out of the sauce.

Lets just say the sauce and I came to an agreement. I had a "thick" cream but not a spoonable, stand-alone cream. I cookie sprinkled, frosted, and finally, as you can see in the first (dark) photo, went with a bowl of cream and the miniature cakes for the umpteenth try at plating.

4 days later I was making tweed cake ice cream sandwiches, using the milk n' honey Sabayon as the ice cream filling.

Halving the recipe took away too much of the orange flavor. The end result had my eye twitching. Reworking the dessert and making a frozen treat with this recipe is the only way I enjoyed it. Although, after messing with this for over a week, we aren't speaking.

Check out everyone else's beautiful works of art with this dessert by going to Hanaa's Kitchen for the blogroll.