Super moist and loaded with apples and the best McCormick Ground Cinnamon, Cinnamon Apple Moonshine Cake is topped with a moonshine caramel glaze that takes the cake to the next level! If you love a moist cake, try my Pumpkin Pound Cake with a Cream Cheese Glaze!
Moonshine Cake
When I made my homemade Cinnamon Apple Moonshine, I knew I needed to use it for more than just drinking😉. With its sweet flavor, I thought about using it in a dessert. Then, to make it even more useful, I not only put the moonshine in the cake, but I also used it in the glaze to top the cake! Cheers to that! I will give you variations of the recipe if you do not want to use the alcohol.
Even though the moonshine is a FABULOUS addition to this cake, it simply can’t outshine the cinnamon. McCormick Ground Cinnamon is my go-to in all my baking because of the quality of the product and pure flavor. I usually buy 2 bottles during the holidays because cinnamon is the perfect complement to almost all my baking!
Cinnamon Apple Moonshine Cake Ingredients
Moonshine: My homemade Cinnamon Apple Moonshine is one of the stars of this cake and glaze. However, I will also give you non-alcoholic options below.
Apples: I prefer Granny Smith apples; the tartness of the apples complements the sweetness in the cake. They also keep their shape when baked.
Can I Make this Cake Without Moonshine?
Yes! It is easy to substitute moonshine for other ingredients if you do not want to use alcohol in the recipe.
- For the glaze: simply substitute the moonshine for 1 teaspoon ground cinnamon. The caramel will be thicker and still taste amazing.
- For the cake: replace the moonshine with 1/2 cup vegetable oil. (That means 1 1/2 cups vegetable oil total in the recipe.)
I put the substitutions on the recipe card as well. Cinnamon Apple Cake will be delicious with or without the Cinnamon Apple Moonshine!
Cinnamon Apple Moonshine Cake
Ingredients
Moonshine Caramel Glaze
- ½ cup (1 stick / 113 g) unsalted butter
- ½ cup (100 g) packed brown sugar
- 2 teaspoons heavy cream
- ½ cup *cinnamon apple moonshine, see blog for the recipe and non-alcoholic substitutions
- 1 teaspoon vanilla extract
Cake
- 2 cups (450 g) granulated sugar
- 1 cup (218 g) vegetable oil
- ½ cup **cinnamon apple moonshine, see blog for the recipe and non-alcoholic substitutions
- 2 teaspoon vanilla extract
- 3 large eggs, room temperature
- 3 cups (384 g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon kosher salt
Apples
- 3 medium Granny Smith apples, peeled, cored, and chopped
- 2 teaspoons ground cinnamon
Instructions
- Preheat the oven to 325°F. Spray a 9-inch bundt pan with nonstick cooking spray. Set aside.
Moonshine Caramel Glaze
- Heat the butter, brown sugar, and heavy cream in a small saucepan over medium heat.
- Bring to a boil, stirring to dissolve the sugar, then remove from the heat.
- Stir in cinnamon apple moonshine and vanilla to combine.
- Let cool completely (minimum of 3 hours, best overnight).
Cake
- In a large bowl using a hand mixer on medium speed, beat the sugar, oil, moonshine, vanilla, and eggs until light and fluffy.
- In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt. Add to the wet ingredients and stir to combine.
Apples
- In a medium bowl, combine apples and cinnamon, tossing to coat.
- Gently fold the apples into the cake batter. Pour into the prepared bundt pan.
- Bake for 50-60 minutes or until an inserted toothpick comes out mostly clean, a few crumbs are good! (Wet batter means it is not done.) The crust on top should be very light, the sides should be dark golden brown.
- Allow the cake to cool for about 5 minutes in the pan and then drizzle with ¾ of the caramel moonshine glaze.
- Allow the cake to sit for about 30 minutes (or up to overnight) so that the caramel can soak into the cake. After the 30 minutes, invert the cake onto a large plate or serving platter.
- When ready to serve, drizzle each piece with the remaining caramel glaze.
Video
Notes
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
Hi, is this with GF flour ? Thank you
Trying this recipe today. Wondering… in the event there are leftovers, do you recommend storing at room temperature or in the fridge?
Thx! S.
I would refrigerate and then warm slightly before serving. 🙂
Thank you Amanda! Cake is in the oven and just checked on the glaze… its cooled now and the butter has separated from the liquid (doesn’t look like your pic at all). Any thoughts on what I did wrong and… can I fix it?!
Thank you Amanda!
Cake is in the oven and I just checked on the cooled glaze. The butter has separated from the liquid (it doesn’t look anything like your pic). What did I do wrong, and… can I fix it?
Thank you Amanda! Cake is in the oven and just checked on the glaze… its cooled now and the butter has separated from the liquid (doesn’t look like your pic at all). Any thoughts on what I did wrong and… can I fix it?!
I made this cake for the VFW in My home town of Prairie du Sac, WI, which I am a veteran member. So far the only woman, the others may be just busy raising a family, jobs that take priority.
Anyway, the guys raved about it. One even asked for the recipe, I am sending it his way.
Thanks for your talents
SSG Barb Lemm
So great to hear. Thank you for your service!