Well, duh!! After I posted this, I made a final search and found the recipe on line. FYI, it is on the site linked below which belongs to "beekeeperswife." Is that OUR beekeeperswife? If so, thank you, Bee, for yet another inspiration. I love the site. Sandra Here is a link that might be useful: Recipe for pull-apart honey cake This post was edited by Bellsmom on Sat, Oct 19, 13 at 10:36

I have the original clipping somewhere I'll see if I can find it. It might be a good idea for the bottom to extend it up and over the sides to make sure nothing spills out I think the bone idea is great !!

An angel food large tube pan is needed for this recipe. I make it when we have house guests. It keeps for 5 days. Apple Tube Cake Makes 12 to 14 servings Angle food pan is a must for this cake. There is NO substitute for a tube pan — do not use a bundt — cake has too much batter for that. 
4 cups unbleached flour 4 teaspoons baking powder 1 teaspoon salt 2 cups granulated sugar

 Grated rind of 1 orange 1 cup orange juice 1 cup vegetable oil

 4 large eggs 1-1/2 teaspoons vanilla 1/3 cup demerara (coarse granulated brown) sugar (or dark brown sugar) 1-1/2 teaspoons cinnamon 

5 tart Granny Smith apples 

 Nonstick baking spray 
Adjust oven rack to lowest position and heat the oven to 350 F. Coat the tube pan thoroughly with the nonstick spray; set aside. Combine the flour, baking powder, salt and granulated sugar in a sifter and pass it through into a bowl or onto wax paper twice.Transfer them to a large mixing bowl (or mixer bowl) and set aside. Grate the orange into a 1-quart measuring cup with pouring spout or mixing bowl. Squeeze and add the orange juice, vegetable oil, eggs and vanilla. Beat lightly with a fork to thoroughly mix; set aside. Mix the demerara sugar thoroughly with the cinnamon in a small bowl; set aside. Peel, quarter and core the apples, then slice them into ¼-inch thick pieces. Transfer to a bowl and toss with 3 tablespoons of the demerara-cinnamon mixture; set aside. Add the egg mixture into the dry ingredients and mix on low until the batter is smooth and evenly textured with no small lumps. Pour half the batter into the bottom of the tube pan. Scatter half the apples over then sprinkle with half the remaining demerara-cinnamon mixture. Add remaining batter evenly over the apples. Add the remaining apples and sprinkle the remaining demerara mixture over it. Bake for 1 hour 30 minutes or until a cake tester or skewer inserted into several spots in the cake ring is withdrawn clean. Cool on a cake rack for 1-1/2 hours. Remove ring by placing the cake carefully on a cup or jar and easing the ring away. Continue to cool the cake on the rack until it reaches room temperature. To unmold (optional) place a double layer of paper plates on top of the cake. Invert it, ease the ring off the cake. Then turn the cake right side up on a platter. If desired, sprinkle with powdered sugar.

You might try applying a coat of DAWN Platinum Erasing Dish Foam (foam plus a little water to make it spread farther and stay wetter) and let it sit on the problem areas of the pan long enough to soften the baked-on crud, then clean as normal. I have the 12-cup mini-Bundt pan similar to the one in your picture and use it all the time without the build-up problem. I spray my pans with Bakers & Chefs Cooking Spray making sure I carefully wipe off any over-spray that is on the flat surfaces before filling the pan. I've been using this cooking spray for around 20-years and don't have gunky pans, and I make all our baked goods all the time using somepans that are as much as 30-40 years old. I've also been cleaning my baking pans with the DAWN foam products since they came out on the market. -Grainlady