Step 1

Preheat the oven to 325°F. Spray a 9-inch bundt pan with nonstick cooking spray. Set aside.

Step 2

Heat the butter, brown sugar, and heavy cream in a small saucepan over medium heat.

Step 3

Bring to a boil, stirring to dissolve the sugar, then remove from the heat.

Step 4

Stir in cinnamon apple moonshine and vanilla to combine.

Step 5

Let cool completely (minimum of 3 hours, best overnight).

Step 6

In a large bowl using a hand mixer on medium speed, beat the sugar, oil, moonshine, vanilla, and eggs until light and fluffy.

Step 7

In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt. Add to the wet ingredients and stir to combine.

Step 8

In a medium bowl, combine apples and cinnamon, tossing to coat.

Step 9

Gently fold the apples into the cake batter. Pour into the prepared bundt pan.

Step 10

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.

Step 11

Allow the cake to cool for about 5 minutes in the pan and then drizzle with ¾ of the caramel moonshine glaze.

Step 12

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.

Step 13

When ready to serve, drizzle each piece with the remaining caramel glaze.