My first trial resulted in too much filling and too much batter. Second time around I used a 12 cup bundt and half the filling recipe. It yielded much better results, even though I still had a little batter left, which you can use to make some cupcakes. That way if you are bringing this cake to a party or giving it, you still will be able to have a taste without cutting into the cake.
The cake part is a moist crumb with chunks of peaches in it. The filling part is a cinnamon walnut mixture which is much like a pie filling. The flavors really compliment each other, so I will be making this again.
My sister says she is making a request list of things on my blog she would like to see on a dessert table for around the holidays, so we will see if this ends up on the list!
Georgia Tunnel Cake
1/2 cup cinnamon chips
1/2 cup chopped walnuts
1/8 tsp salt
1/4 cup butter
1/2 tsp vanilla extract
1/2 cup sugar
1/2 cup light corn syrup
2 beaten eggs
To make the filling: Place butter in a small saucepan over medium heat. Once melted, stir in sugar, salt and corn syrup. Continue to stir as mixture cooks and sugar dissolves. The sugar is completely dissolved when there is no gritty consistency at the bottom of the pan. Remove pan from heat and place in fridge on a pot holder or trivet to cool.
In a large bowl whisk together vanilla, eggs and salt until combined. Then preheat the oven to 350 degrees and line a baking sheet with parchment paper.
Continue to check the temperature of the sugar mixture periodically. Remove the bowl once it reaches a lukewarm temperature. Stir it a few times and then pour it into the vanilla/egg mixture. Use a spatula to get all the sugar mixture out and mix the ingredients together until evenly distributed. Then fold in the cinnamon chips and the nuts.
Pour the mixture onto prepared baking sheet and place in oven for 5-7 minutes. The mixture will foam up a little while baking and you should make sure it does not become hard like candy. Remove and let the filling cool. The filling should become thick and be able to be spooned up without any watery drips.
4 1/2 cups of flour
1 1/2 tsp baking powder
1 3/4 cup plus 2 tbs butter
1 1/2 tsp vanilla extract
3 3/4 cup sugar
1/2 cup milk
1/2 cup peach schnapps
3 cups chopped peaches
To make cake: preheat oven to 350 degrees and grease 12 cup bundt pan and then dust with bread crumbs.
In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time, beating for 30 seconds after each addition. Then beat in the vanilla extract and set aside.
Sift the flour and the baking powder together in another bowl. Then take out a small bowl and whisk the peach schnapps with the milk.
Fold in 1/3 of the flour mixture to the butter/sugar batter until no dry streaks remain. Stir in half of the peach schnapps slurry. Repeat the process, ending with the flour mixture. Lastly, fold in the peaches.
If you are using the filling, put half of the cake batter into the pan and even it out. Then spoon filling mixture into the center of the batter, being careful not to let it touch the sides of the pan. After the filling is all used, pour the rest of the batter on top and smooth it out. If not using the filling, just pour all of the batter into the pan and smooth the top.
Let bake for 45-55 minutes or until tester comes out clean and batter is pulling away from the sides of the pan. Remove pan from oven and place pan on rack to cool. If you have not filled the cake, you might opt to pour 1/4 cup of peach schnapps on the cake and cover so it will sink in and not evaporate. Let cake cool in pan for 20 minutes, then invert onto a rack to finish cooling. Below is a picture of a slice of this cake, but note that this was the recipe before I cut back on the amount of filling.
**LAST YEAR: Jumbo Harvest Squash Muffins**