I’ve long loved Snickerdoodle cookies; 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. 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; 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 for a 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? Hmm; what do you think?
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 know what happened because I didn’t have the ingredient called for but the end result is that this cake is terrific; trust me. (That’s not asking TOO much right?).
This cake 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!
- 2 teaspoons ground cinnamon
- 1 cup white sugar
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon Kosher salt
- 1 cup unsalted butter, at room temperature
- 1 cup white sugar
- 1 cup light brown sugar
- 3 eggs, at room temperature
- 2 teaspoon vanilla extract
- 1 cup full-fat sour cream, at room temperature
- 2 medium apples, 1/2" dice (I didn't peel them)
- 1/2 cup brown sugar
- 1/2 cup Applejack (I used Laird's Applejack or you can use bourbon)
- 1 Tbsp butter
- Whipped Cream (optional)
- Preheat oven to 325F.
- Combine 1 cup sugar and 2 tsp cinnamon and set aside.
- Generously spray a 9 inch Bundt pan being careful to make sure that all of the creases and the inside tube gets covered.
- Dust the inside of the pan with enough cinnamon sugar to coat the surface; approximately 1/4 - 1/3 cup. Return any remaining sugar to the rest that is leftover.
- Sift together the flour, baking powder, baking soda and salt. Set aside.
- Beat the butter on medium speed for 1 minute.
- Add the white sugar and mix for 3 minutes, until light and fluffy. Scrape down the bowl and blade.
- Add the brown sugar and mix for 2 minutes until the mixture looks light brown and uniform in color.
- Add the eggs one at a time, beating each for 1 minute.
- Mix in the vanilla.
- Add the flour mixture alternately with the sour cream and then beat well until everything is incorporated.
- Fold in the chopped apples.
- Spread half of the batter into the prepared pan. Sprinkle with half of the remaining cinnamon and sugar mixture. Spread the rest of the batter into the pan and sprinkle any remaining sugar mixture over the top.
- Bake for 60 – 65 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool for 10 minutes before inverting onto a wire rack to cool completely.
- Drizzle with the Applejack Syrup and a dollop of whipped cream
- Add all ingredients together in a small pan, bring to a boil and boil for 1-2 minutes. Remove from heat and let cool before drizzling on top of cake.
I’m having such fun using Foodie.com’s new app for pulling together my own collection of recipes to share; here are some of my favorite cakes from both my own blog and other blogging friends: