Pour over cake while still warm.
Not exact matches
-
While the
cake is still warm, combine the remainder of the reserved apple juice (roughly 1/2 cup) with the 2 tablespoons of brown sugar in a small sauce pan, and allow it to very gently simmer for a few minutes until glossy and reduced by almost half;
pour this juice reduction
over the
cake very slowly, allowing it to absorb into the
cake, but don't worry if it doesn't completely absorb — it will continue to do so as the
cake cools; allow the
cake to cool completely before glazing decoratively with the Sour Cream Drizzle, and garnishing with chopped walnuts, if desired.
I poked holes in the bottom of the
cake before
pouring the glaze so it really gets into the middle instead of just pooling around the outside, and I added it all to the
cake while still in the pan, instead of reserving some to
pour over the top (which is what caused the sticky mess in the original recipe).
I like to
pour the glaze
over the
cake while it is still warm so some of the glaze soaks into the
cake.
The key to this recipe is to
pour the glaze
over the
cake while it is still hot, so it soaks into the
cake.
Remove the
cake from the oven, and
while it is still warm: poke little holes
over the entire top of the
cake using a fork, and
pour the glaze
over the
cake.
It's a sheet
cake that you poke full of holes
while it's still warm, then
pour stuff all
over to make it gooey, add some toppings, and then top it all off with Cool Whip.