If I were a more talented lyricist then this post would include a humorous baking-inspired cover of Sir-Mix-A-Lot’s famous song, called oh I don’t know something along the lines of “I Like Big Bundts”. It would be amazing. I hope somewhere in the world that exists for the sake of bundt lovers everywhere.
But instead there is just this recipe. But it’s a recipe for a bundt that is not messing around. I can not lie. This cake has so much delicious going on. I know you read apple in the title and were like noooooooo, no apple cake for me please, then thought to yourself doesn’t she know that we are firmly into peppermint season now? Well yes, but this cake raises the bar on apple cakes. It is indulgent. It is an overload of goodness. There is crème fraîche and butter and brown sugar and bourbon.
And then there is the bundt side of things. In the same way a tart pan makes anything look fancy, a bundt is a dinner party dessert secret. And when you bake it in an extra-fancy swirl bundt – bing! – 10 points get added immediately to your classy score.
We made it! The Week of Thanksgiving is finally here. You probably have had your Thanksgiving dessert mapped out for weeks now and have been just waiting at the ready for the day to come and your plan to be put into action. But if you are still on the fence about what to make or if a few dozen more people decided to show up and you are in need of another dessert then I have just what you are looking for; this is the perfect pumpkin-spiced answer to all your last-minute baking needs.
Except the good news is that this dessert is hardly baking. It’s a barely-bake situation. If you can crush gingersnaps in a food processor (or with a rolling pin and a heavy duty ziplock bag) you are halfway to pumpkin cheesecake glory.
But that’s not all folks! For only $19.95 I’ll throw in the tart pan!! Annnnnnd you get the… oh what’s that you say, this isn’t an infomercial? My bad, I’ve got holiday brain big-time. Plus this tart needs no sales pitch. It’s a bourbon-spiked dream of a dessert because there’s also the whole “make-ahead” part which is just the icing on the proverbial cake. The refrigerator does all the work for you, and this week, what with your oven working at overdrive and all, it could probably use a little love and attention.
Update 11/23/2013: Congratulations Kathleen! Thank you all for entering and happy holiday baking!
When the Burl Ives begins to play on a constant loop and the twinkling street lights go up while the trees still cling to their last leaves and it seems like the holidays are barreling down on us faster than one can say “Gift wrap!” I begin a little countdown of my own. There are only 5.5 weeks left until my mom’s Christmas Eve Linzer Torte.
Over the years, there have been a few family traditions in our house that have stuck. The first is called Snapdragons and involves igniting a platter of nuts that have been soaked in brandy and snatching as many as one can before the fire goes out. (Flaming brandy is amazingly as fun as it sounds.) The second is Linzer Torte.
A Linzer Torte is an amazing thing. Not only does it always have a place of honor in our dessert line-up, it is almond dough hugging a jam filling. It is also the perfect holiday dessert because it can be easily made ahead and really gets better with time. So if you’ve had too much flaming brandy on Christmas Eve and missed the dessert hour, then it makes for a fantastic Christmas Day mid-morning breakfast treat. I would like to go on the record however and say this has never happened to me.
I have a few life mottos that I attempt to practice on a daily basis. They mostly involve cocktails and yoga breaths and laughing and sharing cookies as often as I possibly can. But sometimes life-y things happen that are less then ideal and I turn to my most important lesson of all, “when in doubt, bake it out!”