October 31, 2018
Move over Turducken, there’s a new Thanksgiving marvel in town: the PieCaken!
We decided to make our own PieCaken filled with Headframe goodness, for 21 and over. Warning: this dessert will make you the life of your Thanksgiving party and you will be asked to make it again and again for every holiday.
Here’s what you’ll need:
1 Speculator Apple Pie, cooked & cooled, recipe here >>
2 Boxes of Spice Cake – follow box ingredients
2 Green Apples
1/2 Cup Light Brown Sugar
1/4 C. Heavy Cream
3 T. Unsalted Butter
1 Tsp. Cinnamon
6 Cups Sifted Powdered Sugar
1 1/2 Cups Unsalted Butter Room Temperature (3 Sticks)
1 Tb. Vanilla
1/4 tsp. Salt
1 Shot of Speculator Rye Whiskey
10-inch Springform Pan
Canola Oil Spray
Preheat the oven to 350. Make 2 boxes of Spice Cake, be sure to follow the instructions for high elevation if you live in the mountains like we do. Spray your springform pan with oil, pour cake batter onto the bottom until 1/3 is filled. Take your cooked and cooled pie and carefully place it on the batter. Fill the springform pan with remaining batter until it is 1 1/2 inches below the top of the pan. You will have remaining batter.
Place your PieCaken in the oven with a tray on the rack below. Cook for 30 minutes then cover the top of the springform pan with tin foil. Begin checking the PieCaken every 15 minutes to see if the middle is still loose. It will begin to solidify. Total bake time is on average 1 hour. Every oven is different so be sure to continuously check. Using a toothpick check your cake by poking a hole into the middle, the toothpick should come out clean. Once done, remove cake and place on a wired rack to cool. After 15 minutes, use a buttered knife to slowly loosen the edges of your cake. Open the springform and allow the cake to fully cool on the springform bottom. Leave to cool.
With a mixer, cream your 3 sticks of room temp butter, add salt and vanilla. Slowly add your sifted powdered sugar. Continue to beat until the buttercream is fluffy. Finish with 1 shot of Speculator and completely mix in. Set aside.
In a saucepan combine 3 T. of Butter with Brown Sugar and Cinnamon on medium-high. Add your peeled and sliced apples. Continuously mix until caramel forms. Remove from heat and whisk in heavy cream. Set mixture aside to cool.
Once your PieCaken is completely cooled, spread on your boozy buttercream and top it with your caramel apples allowing some of the caramel to drip down the cake. We topped it off with a swirl of buttercream and a bay leaf for some Thanksgiving flare.
Be sure to serve it with a scoop of french vanilla ice cream! Mmmmm…
Comments are closed.