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Boozy Snickerdoodle Cake with Apples

Boozy Snickerdoodle Cake | Creative Culinary

by Barbara Kiebel on October 8, 2013

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.

.Boozy Snickerdoodle Cake | Creative-Culinary.com

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!

Boozy Snickerdoodle Cake | Creative Culinary

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!

Snickerdoodle Cake with Apples and Applejack Syrup
 
Prep time
Cook time
Total time
 
Serves: 1 Bundt Cake
Ingredients
For the cinnamon sugar layers:
  • 2 teaspoons ground cinnamon
  • 1 cup white sugar
For the cake:
  • 2½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ 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, ½" dice (I didn't peel them)
For the Applejack Syrup (optional):
  • ½ cup brown sugar
  • ½ cup Applejack (I used Laird's Applejack or you can use bourbon)
  • 1 Tbsp butter
  • Whipped Cream (optional)
Instructions
  1. Preheat oven to 325F.
  2. Combine 1 cup sugar and 2 tsp cinnamon and set aside.
To make the cinnamon sugar crust:
  1. Generously spray a 9 inch Bundt pan being careful to make sure that all of the creases and the inside tube gets covered.
  2. Dust the inside of the pan with enough cinnamon sugar to coat the surface; approximately ¼ - ⅓ cup. Return any remaining sugar to the rest that is leftover.
  3. Sift together the flour, baking powder, baking soda and salt. Set aside.
  4. Beat the butter on medium speed for 1 minute.
  5. Add the white sugar and mix for 3 minutes, until light and fluffy. Scrape down the bowl and blade.
  6. Add the brown sugar and mix for 2 minutes until the mixture looks light brown and uniform in color.
  7. Add the eggs one at a time, beating each for 1 minute.
  8. Mix in the vanilla.
  9. Add the flour mixture alternately with the sour cream and then beat well until everything is incorporated.
  10. Fold in the chopped apples.
  11. 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.
  12. 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.
  13. Drizzle with the Applejack Syrup and a dollop of whipped cream
To Make the Syrup:
  1. 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:

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{ 47 comments… read them below or add one }

1 M. Almaraz November 27, 2013 at 12:01 am

Homemade tamales. Sweet AND meat tamales.

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2 Liren October 18, 2013 at 12:35 pm

Barb, you had me at snickerdoodle cake, but I was thrilled to read and learn about applejack! Love learning something new! This is irresistible, I hope I can find some applejack and give it a try :) Have a wonderful weekend!

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3 Creative Culinary October 18, 2013 at 7:54 pm

You will love it Liren…I use a brand called Lairds and it’s pretty much the standard if you can find it. I hope you have a great weekend too

1

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4 Tieghan October 12, 2013 at 6:25 am

This is so awesome! I the cake and that boozy syrup is amazing! Perfect to fall!
Tieghan Most Recent Post: Double Stuffed Pumpkin Pie Oreos

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5 Creative Culinary October 13, 2013 at 6:51 pm

Thank you Tieghan; it was just that; sort of the quintessential fall cake.

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6 Jeanne @ Cooksister October 11, 2013 at 5:49 am

OMG that looks good… I don’t know snickerdoodles or applejack syrup. but I am willing to learn. You think there’s a scholarship for that kind of research? ;)
Jeanne @ Cooksister Most Recent Post: Boereboontjies – South African beans with mashed potatoes

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7 Creative Culinary October 11, 2013 at 11:49 am

Hehe…if so I would be happy to take a class with you. Snickerdoodles are basically cookie dough rolled in a combo of cinnamon and sugar before baking…hence the cinnamon sugar business with the cake. They don’t have booze; so this is better. ;)

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8 Sylvie @ Gourmande in the Kitchen October 11, 2013 at 1:14 am

Oh how I love this boozy cookie to cake makeover!
Sylvie @ Gourmande in the Kitchen Most Recent Post: Celery Root and Apple Salad

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9 Creative Culinary October 11, 2013 at 11:47 am

Thanks Sylvie; it was a nice makeover to freshen up an old girl. :)

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10 Laura Dembowski (@piesandplots) October 10, 2013 at 1:38 pm

You had me at boozy snickerdoodle! I seriously need this cake and perhaps even more so this syrup in my life asap.
Laura Dembowski (@piesandplots) Most Recent Post: Vegan Blackberry Coconut Bars

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11 Kiran @ KiranTarun.com October 10, 2013 at 11:49 am

Boozy cakes always gets my vote!! Yummy!
Kiran @ KiranTarun.com Most Recent Post: Zucchini Squash & Curried Tofu Salad

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12 Barbara @ Barbara Bakes October 10, 2013 at 5:38 am

What a beautiful cake. Love the addition of apples to snickerdoodles.
Barbara @ Barbara Bakes Most Recent Post: Meat Lovers Calzones

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13 Adri October 10, 2013 at 12:38 am

Oh my. This sounds beyond fantastic. And Applejack syrup. Yes I have got to try this – thanks a million!

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14 Kate | Food Babbles October 9, 2013 at 12:32 pm

Whoa! This cake sounds amazing and that applejack syrup is absolutely not to be missed from the sound of it. I adore snickerdoodles and love the translation into cake form.
Kate | Food Babbles Most Recent Post: Salted Caramel Pretzel Blondies

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15 Creative Culinary October 9, 2013 at 3:19 pm

The cake was great I can not deny. But that syrup. Glug, glug, glug is my new theme song :)

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16 Creative Culinary October 11, 2013 at 11:36 am

I’ve been on a bit of a binge with boozy syrups lately; if I had nothing better to do I would start a company making them. :)

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17 Lizzy (Good Things) October 9, 2013 at 2:08 am

I am still scratching my head about snickerdoodles… what are they exactly? Your cake sounds delicious, Barbara, I love a cake with apple!
Lizzy (Good Things) Most Recent Post: Floriade and Nightfest Canberra – a photographic essay

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18 Creative Culinary October 9, 2013 at 3:18 pm

They’re basically cookies that have been rolled in a cinnamon and sugar mix before baking. We do love them and I might have to change my tune and post them for those that have asked. I guess I thought EVERYONE knows Snickerdoodles!! Here’s one recipe I found for you to peek at Lizzy:

http://www.adashofcinnamon.com/2013/03/14/snickerdoodles/

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19 Creative Culinary October 11, 2013 at 11:37 am

Basically a pretty plain cookie that is rolled in a cinnamon/sugar mixture. There are the stuff of childhood over here!

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20 Abbe@This is How I Cook October 8, 2013 at 10:36 pm

Oh, oh, oh! this looks like the perfect fall dessert. Love the addition of applejack and since I’m also a snickerdoodle lover, well this has me written all over it!
Abbe@This is How I Cook Most Recent Post: Banana Cake with Nutella Frosting, Fudge Sauce and Malted Chocolate Crumbs – or more from Milk Bar

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21 Creative Culinary October 9, 2013 at 3:20 pm

Oh how I wish I could invite you over to share some of my ‘stuff’ – Hoping SOON!!!

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22 Holly October 8, 2013 at 9:23 pm

Yes, yes, yes, I knew I was missing out on this cake when you offered to share it…and now I am reminded again that I should have moved mountains to get to your house that day! Next time for sure. This sounds like a wonderful cake.
Holly Most Recent Post: Candy Corn Bundt Cake for #BundtaMonth October

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23 Creative Culinary October 9, 2013 at 3:20 pm

That’ll teach ya! And I would have even delivered too!!

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24 Norma | Allspice and Nutmeg October 8, 2013 at 7:59 pm

This sounds divine. And your photos make it even more scrumptious!
Norma | Allspice and Nutmeg Most Recent Post: Cabbage Potato Beef Casserole

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25 Creative Culinary October 9, 2013 at 3:21 pm

Thanks Norma; much appreciated!

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26 sippitysup October 8, 2013 at 4:59 pm

“Boozy Snickerdoodle” I might justr adopt that as my new moniker. Then again maybe I’ve had too much applejack! GREG

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27 Creative Culinary October 9, 2013 at 3:21 pm

Thanks for the chuckle Greg…I fear for you that I will remember that forever!

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28 Laura (Tutti Dolci) October 8, 2013 at 2:28 pm

Beautiful fall cake, I love the cinnamon sugar crust!

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29 Creative Culinary October 9, 2013 at 3:24 pm

Thanks Laura; it was a real winner…the crust, the apples and well, the booze. :)

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30 john@kitchenriffs October 8, 2013 at 11:07 am

I dunno, I think a recipe for Snickerdoodle cookies would be just fine! Yeah, everyone has one, but who doesn’t like looking at pictures of cookies? If the internet is all about cats, I’m pretty sure Pinterest is all about cookies. ;-) Anyway, I agree this recipe is far, far more interesting! Very creative. I do happen to have some applejack on hand (Laird’s) so I’m all set! Really good stuff! ;-) Thanks.
john@kitchenriffs Most Recent Post: Chunky Pork and Sweet Potato Chili

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31 Creative Culinary October 8, 2013 at 1:08 pm

Love how you think John! Gosh I love that Applejack but truth is any bourbon would make do in a pinch…it’s that boozy sweet business that is just SO good!

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32 Patty October 8, 2013 at 8:46 am

This looks awesome and I’m going to make it. I love your blog.

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33 Creative Culinary October 8, 2013 at 9:31 am

Thanks Patty…hope you enjoy it as much as we did!

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34 Patty October 22, 2013 at 6:02 pm

The cake is great…..but with the applejack syrup, it’s fabulous! Was a huge hit at a weekend getaway with friends. So moist, so tasty.
Thanks, Barb!

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35 Creative Culinary October 23, 2013 at 8:17 am

Oh so glad you and your friends loved it too Patty…warms my ‘I love to share with others’ heart to hear of it! Thanks for letting me know; much appreciated.

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36 Hannah October 8, 2013 at 8:46 am

No question, the syrup is necessary! I hear this moist, dense, apple-y cake calling – yelling! – to me.
Hannah Most Recent Post: Nori Quinoa Salad

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37 Creative Culinary October 8, 2013 at 9:30 am

I know…right? It is ALL that Hannah. We just loved it!

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38 laurasmess October 8, 2013 at 8:44 am

I’ve never heard of Applejack. Not sure if it’s sold here but it sounds marvellous! Your photos of the cake sell it completely, even without reading the recipe. Gorgeous, soft, syrupy, packed with chunks of apple. Yum. Definitely need to make this soon! xx
laurasmess Most Recent Post: My Favourite Potato Salad

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39 Creative Culinary October 8, 2013 at 9:29 am

If you can’t find it just use bourbon; will do very nicely!

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40 Shari Morgan October 8, 2013 at 7:19 am

Where’s the apples in the recipe other then the applejack?

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41 Creative Culinary October 8, 2013 at 8:33 am

Well Shari I was thinking I would have everyone guess!! Oops…thanks for that catch; I used two cups diced apples and I’ve now remembered to actually add that to the recipe!

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42 Karen Harris October 8, 2013 at 6:59 am

This looks like a wonderful recipe Barb. I know that there are a zillion recipes for snickerdoodles but the best is from America’s Test Kitchen. OMG, they are the best. My favorite snickerdoodle recipe until I saw this cake. I can’t wait to try it.
Karen Harris Most Recent Post: Ham, Swiss and Green Onion Bread and Butter Pudding

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43 Creative Culinary October 8, 2013 at 8:34 am

I don’t think I’ve tried that one; you want to send it to me; I’m now in a snickerdoodle frame of mind. :)

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44 Jamie October 8, 2013 at 6:18 am

Oh good lord apple cake with cinnamon sugar crust AND an apple jack syrup? I am so there! Fabulous! Hey, those “mom’s recipes” cookbooks always have the best recipes in them! Yours look out of this world! We love apply-cinnamony cakes!!

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45 Creative Culinary October 8, 2013 at 8:35 am

Aren’t they the best. I’ve have several and love every one of them!

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46 Maureen | Orgasmic Chef October 8, 2013 at 4:38 am

This is MY kind of cake! I will be making this one soon. Yum.
Maureen | Orgasmic Chef Most Recent Post: Apple Bran Muffins

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47 Creative Culinary October 8, 2013 at 8:35 am

It flat out disappeared. Into my belly. :)

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