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.

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 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.