Boozy Snickerdoodle Cake with Apples
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
For the cinnamon sugar layers:
- 2 teaspoons ground cinnamon
- 1 cup white sugar
For the cake:
- 2 ½ 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 (or substitute yogurt)
- 2 medium apples 1/2" dice (I didn't peel them)
For the Applejack Syrup (optional):
- ½ cup brown sugar
- ¼ cup Applejack I used Laird's Applejack or you can use bourbon
- ¼ 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.
Hello, and Happy Fall!
Could you please tell me what type of apples you suggest using for this recipe?
I love Honey Crisp apples. They’re not too sweet and hold up well when baking. But I’ll also use Fuji or Gala…just stay away from Red Delicious, not for baking, and Granny Smith, not sweet enough for this recipe. Hope that helps!
Is this recipe correct? The recipe doesn’t use alcohol ONLY the Applejack Syrup?
Apple Jack is a type of liqueur, so yes, the syrup is the ‘boozy’ part of it.
I can’t wait to make this!
Cake and booze combined…who can go wrong, right? 🙂
Good to see this return! And always good to have something to eat (however boozy) with a cocktail. Don’t want to have cocktails on an empty stomach, right? 🙂
Homemade tamales. Sweet AND meat tamales.
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!
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
This is so awesome! I the cake and that boozy syrup is amazing! Perfect to fall!
Thank you Tieghan; it was just that; sort of the quintessential fall cake.
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? 😉
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. 😉
Oh how I love this boozy cookie to cake makeover!
Thanks Sylvie; it was a nice makeover to freshen up an old girl. 🙂
You had me at boozy snickerdoodle! I seriously need this cake and perhaps even more so this syrup in my life asap.
Boozy cakes always gets my vote!! Yummy!
What a beautiful cake. Love the addition of apples to snickerdoodles.
Oh my. This sounds beyond fantastic. And Applejack syrup. Yes I have got to try this – thanks a million!
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.
The cake was great I can not deny. But that syrup. Glug, glug, glug is my new theme song 🙂
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. 🙂
I am still scratching my head about snickerdoodles… what are they exactly? Your cake sounds delicious, Barbara, I love a cake with apple!
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:
Basically a pretty plain cookie that is rolled in a cinnamon/sugar mixture. There are the stuff of childhood over here!
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!
Oh how I wish I could invite you over to share some of my ‘stuff’ – Hoping SOON!!!
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.
That’ll teach ya! And I would have even delivered too!!
This sounds divine. And your photos make it even more scrumptious!
Thanks Norma; much appreciated!
“Boozy Snickerdoodle” I might justr adopt that as my new moniker. Then again maybe I’ve had too much applejack! GREG
Thanks for the chuckle Greg…I fear for you that I will remember that forever!
Beautiful fall cake, I love the cinnamon sugar crust!
Thanks Laura; it was a real winner…the crust, the apples and well, the booze. 🙂
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.
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!
This looks awesome and I’m going to make it. I love your blog.
Thanks Patty…hope you enjoy it as much as we did!
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.
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.
No question, the syrup is necessary! I hear this moist, dense, apple-y cake calling – yelling! – to me.
I know…right? It is ALL that Hannah. We just loved it!
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
If you can’t find it just use bourbon; will do very nicely!
Where’s the apples in the recipe other then the applejack?
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!
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.
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. 🙂
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!!
Aren’t they the best. I’ve have several and love every one of them!
This is MY kind of cake! I will be making this one soon. Yum.
It flat out disappeared. Into my belly. 🙂