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.

Comments

faithy said…
LOL! Your post made me laugh..esp. the orange chiffon one! But in the end it looks yummy with all the cream!
both cakes look just so good ! well done.
Beth said…
You've been busy in the kitchen! I think the bundt cake looks great and can't wait to try it.
Look at that sweet heart apple cake ~ pretty and yummy! You are a baking girl!
Vicki said…
Funny! I have yet to make it. Will keep my fingers crossed.
Kayte said…
Wow, both of these look great. I would love to be able to drizzle like you do...that looks so pretty!
Your cakes look great! I'm so envious of your beautiful drizzle! My icing never turns out quite right.
Flourchild said…
Both cakes look great. Im glad you enjoyed the apple cake, I loved it. YOur drizzle is perfect and I love the heart pan!
Happy Baking!
Leslie said…
Seriously, do you sleep? Work? Have a life outside of the kitchen??? Where do you find the time to make all these amazing desserts?

You have twisted my arm...I will think about dropping one (two, maybe three) other groups and picking up HCB instead. I already have the book which I drool over but don't bake from. Hanaa has been encouraging me to join for a while so please don't tell her it was you who talked me in to it. And if my eye twitches, I know who to blame. :-)
Hanaâ said…
Funny post, Shandy. In the end the ice cream turned out great! As for the orange flavor, I really think that Flo's instructions for 5 orange peels are not equivalent to orange zest of 2 large navel oranges. So skip the peeler and just use your microplane. As for your heart-shaped pan... I love it!
You made your own apple butter. Good for you.

Your cakes are both beauties. I love what you do with all your recipes. That extra special treatment really pays off.
Unknown said…
When should I come over to eat all of this?
Anonymous said…
Yeah, I'm wondering when I can come over too!! It all looks WONderful.
Tia said…
adorable little pumpkin shaped cakes :) nice job
Peggy said…
I love your heart shape cake! This just smelled so good while it was cooking. I want to eat mine so bad but I am saving it to share with friends. Everything looks so good on your blog!
Hi! I'm new to ABC and came to visit.
I so hear you on not doing miniature anything with this type of cake ;-) (although none of my boys seem to have any problems with it).
Yours look very yummy though!

Kudos on persevering with the sabayon!
Hindy said…
Your desserts looks gorgeous! I love that drizzle on the bundt cake.
margot said…
The cakes both look great, especially the one with ice cream in the middle:)

This was was my first time baking with the ABC group and the Sabayon did not work out so well for me either. It just never thickened up to what it was supposed to. Making ice cream was an excellent save.
Eliana said…
You are one hell of a baker! These both look amazing.
TeaLady said…
UUHH ICE CREAM!! with cake.

both look delicious.
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