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5 from 2 votes

Cinnamon Apple Moonshine Cake

Moist and full of apples and cinnamon, Cinnamon Apple Moonshine Cake is topped with a moonshine glaze.
Prep Time15 minutes
Cook Time1 hour 10 minutes
Cooling Time3 hours
Total Time4 hours 25 minutes
Course: Dessert
Cuisine: American
Keyword: apple cake, Apple Moonshine, bundt cake, cinnamon apple moonshine cake, cinnamon cake
Servings: 12 slices
Calories: 606kcal
Author: Amanda Rettke - iambaker.net

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

*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.

Nutrition

Calories: 606kcal