One of my favorites for Fall baking, this Boozy Snickerdoodle Cake with Apples has been made even better with a drizzle of Applejack Syrup!
This week I decided to put a sleeper sofa into my guest room and you know how that goes right? One new piece of furniture means somehow four different rooms have been impacted with changes. My company would be here in time for dinner so I made this Boozy Snickerdoodle Cake with Apples. The Boozy part would qualify it for Friday Cocktails right?
I’ve long loved Snickerdoodle cookies and I made them often for my kids when they were young. 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 so I’ve rekindled it with this wonderful Boozy Snickerdoodle Cake with Apples.
I first made the original of this recipe a couple of years ago when a friend shared it with me from a MOPS cookbook she had received as a gift from one of her students. She didn’t bake much but thought this sounded so good so I made it for her…and she was right. It definitely has that cinnamon/sugar goodness of Snickerdoodles but it’s also filled with apples that take it to another level with that sumptuous fall blend of apples and cinnamon.
The Boozy Syrup? I admit, that’s all on me. It doesn’t need it but I love it anyhow. 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 have to include an Applejack syrup.
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 ice cream, pancakes or waffles too! Don’t want to buy Applejack? Just use some bourbon!
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 outside and it works beautifully.
As for whether the Applejack syrup was necessary? Hmm…what do you think?
Boozy Snickerdoodle Cake with Apples
1 hr 15 mins
For the cinnamon sugar layers
- 2 teaspoons ground cinnamon
- 1 cup white sugar
For the cake
- 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 (or substitute yogurt)
- 2 medium apples, 1/2" dice (I didn't peel them)
For the Applejack Syrup (optional)
- 1/2 cup brown sugar
- 1/4 cup Applejack (I used Laird's Applejack or you can use bourbon)
- 1/4 cup apple cider or apple juice
- 1 Tbsp butter
- Preheat oven to 325F.
- Combine 1 cup sugar and 2 tsp cinnamon in a bowl and set aside.
To make the cinnamon sugar crust:
- Generously grease a 9 inch Bundt pan with butter, 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 3/4 of the remaining cinnamon and sugar mixture. Spread the rest of the batter into the pan and sprinkle the 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.
To Make the Syrup
- Add all ingredients together in a small pan, bring to a boil and boil for 4-5 minutes until slightly thickened. Remove from heat and let cool before drizzling on top of cake or individual slices.
I've found that melting a couple of tablespoons of butter and applying it with a pastry brush worked best; I don't want to miss any crevices.
Don't skimp on the butter or sugar; this is the layer that will have to release from the pan.