I’ve long loved Snickerdoodle cookies and sure I made them for my kids when they were young but they never had to pull my leg very hard; they were a family favorite we all enjoyed. Still, with the advent of those children graduating from college and moving into professional careers and their own place, those cookies soon fell out of the rotation and I haven’t made them in years and years. Still, the love was not gone, maybe just a bit forgotten. I’ve rekindled it with this wonderful Boozy Snickerdoodle Cake with Apples.
Even if I were still making those wonderful cinnamony cookies called Snickerdoodles today I doubt I would consider them blogworthy; they are ubiquitous to the nth degree and no one needs me to include another recipe for a cookie that probably has 10’s of thousands recipes available at your fingertips. But when my friend Karen showed me a MOPS cookbook from Grace Chapel in Englewood, CO that she had received as a gift from one of her students, she did mention that it included some recipes from moms whose kids were in her class. I remember those mom cookbooks; I’ve even had a lot of recipes in them over the years so I knew that only the best recipes were submitted and I was eager to check them out.
One of the first I noticed was this Snickerdoodle Bundt Cake submitted by Jen Coffee; it was something I had not seen before and I thought sounded good. I knew right away that the revision I would have to make would be to add some chopped apples to the mix.
The markets are filled with so many wonderful apples right now that I had my choice and Pink Lady’s were chosen for this recipe. I was thinking I should rename this cake as the result of my revisions – (Snickerdoodle + Apples) X Applejack Syrup = Boozy Snickerdapple Cake? Cute but I’ll stick with Boozy Snickerdoodle Cake with Apples; sort of says it all.
As often happens with the way recipes evolve here; it was simply a sighting of Applejack in my liquor cabinet shortly after deciding to make this cake that I decided it would also include some Applejack syrup. Applejack was historically made by concentrating cider, either by the traditional method of freeze distillation or by true evaporative distillation.
The term applejack derives from jacking, a term for freeze distillation.The modern product sold as Applejack is no longer produced using this traditional process but at the core (HA!) it is still made from apples so it fit perfectly for this cake. See this syrup? It is simply to die for…don’t limit it to just this cake; it would be wonderful with pancakes or waffles too!
The recipe called for a flour/spray product that I did not have on hand so I simply buttered and floured my Bundt pan and then sprinkled the mixture of cinnamon and sugar inside of it. As much as I typically eschew that product I’m going to use it the next time or just a spray oil with the cinnamon and sugar. Butter and flour combined did not leave enough ‘wet’ to have the cinnamon sugar adhere to it much…so that sprinkling left a little to be desired. Critical? Not so much but just something of note. I also used a lovely ceramic Bundt pan I found at a yard sale and I had a bit of the cake stick.
I haven’t had that issue in years so there is something to be said for today’s plethora of pans with non stick coating. You might notice the top looks patched together a bit but I wouldn’t let this stop me or you…I’m sure my old pan and my old fashioned manner of flouring it did nothing to help! I’m not the test and re-test type; I’m sharing foods I make for my family and friends; if it’s good you’ll hear about it. If it’s not? Well I’ve got a Mikey or two on the street that still love my failures. :). Bottom line is that you’ll benefit from my experience and the biggest takeaway was that this cake is terrific; trust me. (That’s not asking TOO much right?).
This Boozy Snickerdoodle Cake with Apples is dense; somewhat like a pound cake and the addition of both brown sugar and apples to the batter makes for both a rich and incredibly moist result. Add to that a layer of cinnamon sugar running through the middle and creating a crust on the bottom and all I can say is, ‘Oh yeah!’
The expected Snickerdoodle part of my Snickerdapple cake relies on that crisp coating of sugar and cinnamon on the outside so don’t forgo it, just make sure there is enough that adheres to the pan to create it! Now that Applejack syrup…was it necessary? Hehe…what do you think? Yep, I thought so too!
This week our Food Network adventure is all about apples…check out more incredible recipes!
- The Lemon Bowl: Tuna Salad with Apples
- Creative Culinary: Boozy Snickerdoodle Cake with Apples (You’re Here!)
- The Fed Up Foodie: Green Apple Butterscotch Macadamia Nut Cookies
- Hey Grill Hey: Skillet Bacon Apple Crisp
- A Mind “Full” Mom: Salted Caramel Apple Butter
- Dishin & Dishes: Chicken with Cider Sauce and Apples
- Foodtastic Mom: Ketucky Apple Skillet Cake
- Healthy Eats: 6 Lighter Ways to Cook and Bake with Apples
- In Jennie’s Kitchen: 9 Amazing Apple Recipes
- Mom Loves Baking: Chocolate Turtle Apple Slices
- Taste with the Eyes: Red Lentil Penne, Apple, Walnut, Mint, and Gorgonzola Sauce
- Swing Eats: Apple Roses (gluten-free)
- FN Dish: Kick Off Fall with Food Network’s Favorite 5-Star Apple Desserts