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This Boozy Snickerdoodle Cake with Apples, one of my favorite Fall desserts, has been improved with a drizzle of Applejack Syrup!
I installed a sleeper sofa in my guest room this week, and you know how that turns out, don’t you? Four separate rooms have changed as a result of one new piece of furniture. I baked this Boozy Snickerdoodle Cake with Apples so that my guests could arrive in time for supper.
Snickerdoodle cookies are something I’ve always enjoyed and frequently cooked for my small children. They were a family favorite that we all liked, so they never had to pull my leg too hard. Nevertheless, those cookies quickly dropped out of the rotation as those kids started graduating from college, moving into professional employment, and getting their own home. I haven’t baked them in years. With this delightful Boozy Snickerdoodle Cake with Apples, I reignited the love that was still there but perhaps had been a little neglected.
Snickerdoodle Cake with Apples and Rum
Ingredients for the layers of cinnamon sugar:
2 tablespoons of cinnamon powder White sugar, 1 cup To make the cake: All-purpose flour, 2 12 cups one tablespoon of baking powder 1/2 tsp. baking soda 1/2 tsp. Kosher salt 1 cup of room temperature unsalted butter White sugar, 1 cup Light brown sugar, 1 cup at room temperature, three eggs Vanilla extract, two teaspoons 1 cup of room temperature full-fat sour cream (or substitute yogurt) two large apples (I didn’t peel them) 1/2″ dice For the optional applejack syrup: 12 cup of brown sugar Applejack, 1/4 cup You may use bourbon or Laird’s Applejack instead of me. 1/4 cup of apple juice or cider Tbsp. of butter
Set the oven to 325°F. In a bowl, mash together 1 cup sugar and 2 tsp cinnamon. The cinnamon sugar crust is made by: Butter should be liberally used to oil a 9-inch Bundt pan, taking care to coat the inside tube and all creases. Sprinkle enough cinnamon sugar inside the pan to cover the surface, about 1/4 to 1/3 cup. Add any residual sugar to the remaining items. Salt, baking soda, baking powder, and flour should all be sifted together. Place aside. For one minute, beat the butter at medium speed.
When the mixture is light and frothy, add the white sugar and beat for 3 minutes. Scrape the blade and bowl. When the mixture is light brown and homogeneous in color, add the brown sugar and stir for 2 minutes. One at a time, add the eggs and beat them each for a minute. Add the vanilla and stir. Alternately add the sour cream and flour mixture, beating vigorously after each addition to ensure complete incorporation. Add the apple slices after folding.
In the prepared pan, evenly distribute half of the batter. Add a third of the leftover cinnamon and sugar mixture by way of sprinkling. Spread the remaining batter into the pan, then top with the remaining sugar mixture.
When a toothpick put into the cake comes out clean, bake for 60 to 65 minutes. 10 minutes should pass before turning onto a wire rack to finish cooling. Making the syrup In a small pan, combine all the ingredients, bring to a boil, and then simmer for 4-5 minutes, or until just slightly thickened. Before sprinkling over top of cake or individual pieces, remove from heat and allow to cool. Notes In order to cover all nooks, I’ve found that melting a few tablespoons of butter and using a pastry brush worked best. Since this layer needs to escape from the pan, don’t scrimp on the butter or sugar. Nutrition 360 kcal of calories, 67g of carbohydrates, 13g of protein, and 4g of fat.