Apple Snickerdoodle Layer Cake Recipes

APPLE SNICKERDOODLE DUMP CAKE

Steps:

• Preheat oven to 350°. Toss apples with sugars and fruit juices; spread into a greased 11x7-in. baking dish., Place cookie mix in a bowl; stir in contents of cinnamon-sugar packet. Sprinkle over apples. Drizzle with butter. Top with pecans., Bake until golden brown and apples are tender, 35-40 minutes. Serve warm.

BOOZY SNICKERDOODLE CAKE WITH APPLES

Steps:

• Preheat oven to 325F.
• Combine 1 cup sugar and 2 tsp cinnamon in a bowl and set aside.

SNICKERDOODLE CAKE WITH STREUSEL TOPPING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• Mix 2 tablespoons white sugar and 2 teaspoons cinnamon together and sprinkle 1/2 of the mixture into the bottom of the greased baking pan. Save remaining 1/2 and set aside for sprinkling over cake batter.
• Cream together sugar, butter, and vanilla extract with an electric mixer in a large bowl. Add eggs; mix to combine.
• Sift together all-purpose flour, cinnamon, baking powder, and salt in a separate bowl. Stir into the egg mixture in batches, alternating with milk.
• Pour batter into the prepared baking pan. Sprinkle with reserved cinnamon and sugar mixture. Set aside.
• Mix brown sugar and cake flour together in a bowl until well combined. Cut in butter using a pastry blender; work mixture until crumbly to create streusel. Sprinkle streusel on top of cake.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Let cool completely before serving.

SNICKERDOODLE CAKE

Steps:

• Begin by gathering and prepping all of your cake ingredients according to the ingredient list above to have ready and organized for use.
• Place a large, non-stick pan over medium-high heat, and add in the 1 tablespoon of butter. Once melted, add in the diced apples, and cook them for about 5-7 minutes just until softened but not mushy.
• Transfer the cooked apples onto a paper towel-lined bowl or plate, and allow them to completely cool, expediting things by placing into the fridge while you prepare your cake batter.
• Line a 9 by 13 inch baking pan with a piece of parchment that overhangs, and lightly mist with cooking spray.
• Next, add your flour, cream of tartar, baking soda, ground cinnamon and salt to a bowl, and whisk to combine. Set aside for a moment.
• To prepare your batter, add the 1 cup of room temperature butter to a stand mixer fitted with a paddle attachment, along with the brown and granulated sugars. Mix together on medium for about 2 minutes, until fluffy and light.
• Add in the eggs, one at a time, to incorporate. Then, add in the vanilla, and mix to blend.
• Scrape down the sides of the bowl if necessary, and slowly, in increments, add in your dry ingredients until combined, taking care not to over-mix. Next, add in the cooled, diced apples, and allow those to incorporate/mix in.
• Spoon the batter into the prepared pan, and using a small offset spatula, spread the batter so that it is as even as possible in the pan. Place the batter into the freezer to chill for 15 minutes.
• While the batter chills, mix together your cinnamon sugar topping ingredients in a small ramekin, and set aside.
• Preheat your oven to 350°.
• Once the batter is chilled, sprinkle with the cinnamon sugar topping, and bake for 30 minutes, or until a toothpick inserted into the center comes out clean.
• Allow to completely cool before cutting into squares and enjoying.

APPLE SNICKERDOODLE LAYER CAKE

Steps:

• Butter and flour three 9" baking pans, and preheat the oven to 350°F/175°C. Melt one Tablespoon of butter in a small dish and mix in the snickerdoodle cookie crumbs until combined. Press into the bottom of one cake pan. Set aside.
• Combine flour, baking powder, cream of tartar, salt, and cinnamon in a medium bowl. Set aside.
• Cream together the rest of the butter, vegetable oil, and sugar for 3-4 minutes until the mixture is white and fluffy. Add in vanilla extract, eggs (one at a time), and yogurt, beating until each is incorporated. With the mixer on low, add in about a third of flour mixture. Then pour in about half of the milk. Add another third of the flour mixture, the last half of the milk, and finally the rest of the flour mixture. Mix until just combined to prevent overbeating. Scrape down the sides and bottom of the bowl to ensure everything is well mixed.
• Divide evenly into the three cake pans and bake for 25-30 minutes or until the cake is golden and the edges begin to pull away from the sides of the pan. Let cool for 10 minutes in the pan, then turn out onto a wire rack to finish cooling.
• Dice the apples into ½" cubes.
• In a large saucepan, melt the butter on medium heat. Stir in the brown sugar, then add the diced apples, lemon juice, and spices. Stir occasionally and cook until the apples have softened, about 10-15 minutes.
• Remove one cup of cooked apple pieces and set aside. Blend or puree the remaining apple mixture until it looks like a chunky apple butter. Let both cool separately.
• In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until creamy, about two minutes. Add in powdered sugar one cup at a time. Beat in the vanilla extract, cinnamon, and 2-3 Tablespoons of milk (as needed). Beat on low for 30 seconds, then increase the speed to medium and beat for an additional two minutes for a fluffy buttercream.
• Put 1 ½ cups cinnamon buttercream in a medium bowl. Add snickerdoodle cookie crumbs and fold together until well combined. Place snickerdoodle buttercream in a piping bag for easy filling.
• Once the cake layers have cooled entirely, place a dollop of frosting in the center of a cake turner or stand, and then push a cake board into it to make it stick. Place another dollop of frosting in the middle of the cake board. Center the cake layer with the snickerdoodle cookie crust on the board.
• Pipe or spread an even layer of the snickerdoodle buttercream filling on top of the cake layer. Pipe a tall ring around the edge to prevent the apple filling from leaking out.
• Spread half of the pureed apples evenly in the center of the cake layer. Top with half of the diced apples, then place the next cake layer on top.
• Repeat steps 3 and 4 for the second layer.
• Place the last cake layer on top and press firmly to seal the edges. Use an offset spatula to smooth a thin layer of the cinnamon buttercream onto the edges and top of the cake to seal in the crumbs. Chill in the fridge for at least 15 minutes.
• Once the buttercream has hardened, frost with nearly all the remaining buttercream. Use a scraper or offset spatula to smooth the sides, scraping the excess back into the mixer bowl. For ruler-straight edges, chill for an additional half hour or until hardened, then go over the edges with a scraper once more.
• Decorate as desired. I used one drop of brown food coloring to tint the remaining frosting and then decorated with an Ateco 221 three dot tip, an Ateco 864 French star tip, and two snickerdoodle cookies, chopped into quarters.

APPLE BUTTER SNICKERDOODLES

Steps:

• Whisk together flour, cream of tartar, baking soda, salt, 1/4 teaspoon cinnamon, and nutmeg in a medium bowl until combined.
• Mix together butter and 1 1/2 cups sugar in a large bowl until thoroughly combined. Stir in egg and vanilla until incorporated. Add apple butter and mix until combined. Pour in 1/2 of the dry ingredients and mix until just combined. Add remaining dry ingredients and mix just until no dry clumps of flour remain. Cover bowl and refrigerate for at least 2 hours, or up to 24 hours.
• Preheat the oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
• Mix together remaining 1/4 cup sugar and 2 tablespoons cinnamon in a shallow bowl or pie pan. Drop tablespoon-sized pieces of dough into the cinnamon-sugar mixture and roll into balls, coating well. Place 1 inch apart on the prepared baking sheets.
• Bake in the preheated oven until edges are just set, about 10 minutes. Allow cookies to cool on baking sheets for 5 minutes before removing to a wire rack to cool completely.