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!

Cinnamon Apple Moonshine Cake

Cinnamon Apple 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!

 

Pouring Homemade Moonshine Caramel over Cinnamon Apple Moonshine Cake

How to Make Cinnamon Apple Moonshine Cake

There are two parts to this recipe–the glaze and the cake. Make the glaze first, since this will need to cool for at least 3 hours, if not overnight.

Moonshine Caramel Glaze (You read that right! It’s AMAZING!)

To make the glaze, heat the butter, cream, and brown sugar in a small saucepan. Bring this to a boil, and then remove it from the heat. Add the vanilla and Cinnamon Apple Moonshine and stir until combined. Again, you need to let this cool completely (at least 3 hours) before using it as the glaze.

Cinnamon Apple Moonshine Cake

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.

Eggs: Out of eggs? No problem. Try one of my Egg Substitutes for this recipe!

Overhead of Cinnamon Apple Moonshine Cake with McCormick Cinnamon

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 McCormick 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!

Piece of Cinnamon Apple Moonshine Cake with Bite Taken Out
5 from 2 votes

Cinnamon Apple Moonshine Cake

Prep Time 15 mins
Cook Time 1 hr 10 mins
Cooling Time 3 hrs
Total Time 4 hrs 25 mins
Moist and full of apples and cinnamon, Cinnamon Apple Moonshine Cake is topped with a moonshine glaze.

Ingredients

Moonshine Caramel Glaze

  • ½ cup (1 stick / 113g) butter
  • 2 teaspoons heavy cream
  • ½ cup (100 g) packed brown sugar
  • 1 teaspoon vanilla extract
  • ½ cup *cinnamon apple moonshine, see blog for the recipe and non-alcoholic substitutions

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 McCormick Vanilla Extract
  • 3 large eggs, room temperature
  • 3 cups (384 g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon McCormick Ground Cinnamon
  • 1 teaspoon kosher salt

Apples

  • 3 medium Granny Smith apples, peeled, cored, and chopped
  • 2 teaspoons McCormick cinnamon

Instructions

  • Preheat the oven to 325°F. Grease a 9-inch Bundt pan.

Moonshine Caramel Glaze

  • Heat the butter, heavy cream, and brown sugar in a small saucepan over medium heat.
  • Bring to a boil, stirring to dissolve the sugar, then remove from the heat.
  • Add in vanilla and cinnamon apple moonshine and stir until combined.
  • Let cool completely (minimum of 3 hours, best overnight)

Cake

  • In a large bowl, beat the sugar, oil, moonshine, vanilla, and eggs with an electric mixer until light and fluffy (4-5 minutes)
  • Combine the flour, baking soda, cinnamon, and salt; stir into the batter just until blended.

Apples

  • In a medium bowl, combine apples and cinnamon. Toss to coat all of the apples.
  • Fold the apples into the cake batter. Pour into the prepared bundt pan.
  • Bake for 52-60 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 to cool for about 5 minutes in the pan and then drizzle with 3/4 of the caramel moonshine. Allow cake to sit for about 30 minutes (or up to overnight) so that the caramel can soak into the cake. It can be inverted onto serving dish after 30 minutes.
    When ready to serve, drizzle each piece with the remaining caramel.

Video

Notes

*To make the Caramel Moonshine Glaze alcohol free, simply omit the cinnamon apple moonshine and add 1 teaspoon McCormick Cinnamon.                              
**To make the cake alcohol free, replace the cinnamon apple moonshine with 1/2 cup of vegetable oil.

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.

Share with your friends!

Categorized in: ,

Related Recipes

Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. Can you make this in a muffin or cupcake form? It sounds marvelous, but I need it for a finger food type party. Thank you

    1. Hi, G! I work with iambaker and am happy to help with comments. Yes, good catch! I have updated the recipe to reflect the change. Have a wonderful day!

  2. Delicious! Everything about this cake is amazing!
    Top vanilla ice cream with apples and glaze is yummy. This is a keeper.

Leave a Reply

Your email address will not be published.

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.