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Moist and full of apples and cinnamon, Cinnamon Apple Moonshine Cake is topped with a moonshine glaze. Preheat the oven to 325°F (175°C). Grease a 9 inch Bundt pan. 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.
1 Heat the butter, heavy cream, and brown sugar in a small saucepan over medium heat. 2 Bring to a boil, stirring to dissolve the sugar, then remove from the heat. 3 Add in vanilla and cinnamon apple moonshine and stir until combined. 4 Let cool completely (minimum of 3 hours, best overnight) More …
Make a cake batter and chill it: The batter for apple stack cake is pretty typical. You cream together butter and sugar, then add eggs, a flour mixture, and some buttermilk. Instead of immediately pouring the batter into cake pans, however, it’s chilled so it will spread easier.
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!
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