Cinnamon Apple Moonshine Cake
Moist and full of apples and cinnamon, Cinnamon Apple Moonshine Cake is topped with a moonshine glaze.
Prep Time15 minutes mins
Cook Time1 hour hr 10 minutes mins
Cooling Time3 hours hrs
Total Time4 hours hrs 25 minutes mins
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
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
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.
*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.
Calories: 606kcal