HOW TO MAKE TENNESSEE APPLE STACK CAKE
If you grew up in Tennessee you may know apple stack cake as a homey regional specialty. If you're new to this cake but love apples, you must try it.
Provided by Meghan Splawn
Categories Cake Dessert Sweets Baked good Egg dish
Number Of Ingredients 16
Steps:
- Cook the apple filling: Place all the ingredients in a large, heavy-bottomed pot, such as a Dutch oven. Add the water and bring to a simmer over medium-high heat. Simmer, stirring occasionally, until the apples are softened, about 5 minutes.
- Cool the apple filling: Remove the pan from the heat and set aside to cool while you prepare the cake batter.
- Combine the dry ingredients: Whisk the flour, baking powder, baking soda, cinnamon, and salt together in a large bowl; set aside.
- Cream the butter and sugar: Place the butter and sugar in a stand mixer fitted with a paddle attachment. (Alternatively, use a large bowl and electric hand mixer). Beat on medium-high speed until light and fluffy, about 3 minutes.
- Add the eggs and sorghum: Stop and scrape down the sides of the mixing bowl with a spatula. Return the mixer to medium-low speed and add the eggs one at a time, followed by the sorghum or molasses. Beat until homogenous and lightened in color, about 2 minutes more.
- Add the flour, alternating with the buttermilk: Stop the mixer and scrape down the sides of the bowl. Add about 1/3 of the flour mixture, return the mixer to low speed, and mix until all the flour has been incorporated. Slowly pour in 1/2 of the buttermilk and mix until homogenous. Repeat stopping the mixer and scraping, mixing in another 1/3 of the flour mixture, then the remaining buttermilk, and finally the remaining flour.
- Chill the cake batter: Transfer the cake batter to a smaller bowl, cover, and refrigerate for 30 minutes.
- Process the apple filling: While the cake batter is filling, transfer the cooked and cooled apple filling into in a food processor fitted with the blade attachment or a blender. Process or blend into a thick paste, about 2 minutes. Some small lumps are okay, but the paste should be fairly smooth.
- Heat the oven and make a template for the cakes: Arrange 2 racks to divide the oven into thirds and heat to 350°F. Use a 9-inch round cake pan to trace a circle onto 6 pieces of parchment paper with a marker. Flip the parchment papers over so that the marker circle is on the underside.
- Spread out the batter and bake: Divide the chilled batter into 6 portions. Place 1 portion onto the center of each parchment circle. Use an offset spatula to spread the batter into a thin, even disk about the size of the circle. When you have 2 cake layers spread out, move them each to their own baking sheet. Bake until dry and set, about 10 minutes. While these 2 layers bake, spread out another 2 layers, and repeat baking and spreading until all the layers are baked.
- Cool the layers: Carefully slide the baked cake layers off their baking sheets using the parchment paper. Cool completely on a wire cooling rack, about 10 minutes each.
- Fill and layer the cake: Remove 1 cake layer from the parchment and place on a serving plate. Spread about 1 cup of the apple filling evenly on the cake. Stack another cake layer on top of the filling, taking care to center it. Repeat with filling and stacking the cake until all the cake layers are used. Do not put apple filling on top of the cake.
- Cover and refrigerate the cake for 24 hours: Tightly wrap the stacked cake in plastic wrap and refrigerate for 24 to 48 hours before serving.
- Slice and serve: Unwrap the cake and garnish with powdered sugar, if desired, before slicing and serving.
Nutrition Facts : SaturatedFat 6.7 g, UnsaturatedFat 0.0 g, Carbohydrate 88.0 g, Sugar 52.1 g, ServingSize Serves 14, Protein 6.3 g, Fat 11.2 g, Calories 471 cal, Sodium 302.6 mg, Fiber 2.3 g, Cholesterol 0 mg
DRIED-APPLE STACK CAKES
This winter dessert is based on traditional stack-cake recipes from Appalachia. Small layers (baked in muffin tins) are sandwiched together with a jamlike apple filling to create individual desserts that are unlike any cake you've come across.
Provided by Ruth Cousineau
Yield Makes 12 individual cakes
Number Of Ingredients 18
Steps:
- Simmer all filling ingredients and a pinch of salt in a 4- to 5-quart heavy pot, uncovered, stirring occasionally and mashing apples with a potato masher as they soften, until a thick purée forms, about 1 1/2 hours. Cool completely.
- Preheat oven to 350°F with rack in middle. Butter muffin cups.
- Stir together milk and vinegar and let stand 10 minutes to curdle.
- Sift together flour, baking soda, salt, ginger, and cloves.
- Beat butter and brown sugar with an electric mixer at medium speed until pale and fluffy, about 3 minutes. Beat in molasses and egg. At low speed, add flour mixture in 3 batches alternately with curdled milk, beginning and ending with flour mixture and mixing until each addition is just incorporated. Spread 1 heaping tablespoon batter in each muffin cup and bake just until a wooden pick inserted in center of a cake comes out clean with some crumbs adhering, 11 to 13 minutes. Cool 5 minutes in pans on racks, then invert onto racks to cool completely.
- Spread about 2 tablespoons filling on top of 1 cake and invert another cake over filling, then spread a heaping tablespoon filling on top. Make 11 more stacks (you will have about 2 cups filling left over). Transfer to an airtight container and chill at least 2 days for flavors to develop. Bring to room temperature before serving.
TENNESSEE MOUNTAIN STACK CAKE
Provided by Warren Brown
Categories Cake Fruit Dessert Bake Vegetarian Wedding Dried Fruit Apple Chill Party Advance Prep Required Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield One stacked cake to serve a crowd
Number Of Ingredients 21
Steps:
- 1. Preheat the oven to 350°F and place the rack in the middle position.
- 2. Combine the dry ingredients in a bowl and whisk to combine. Set aside.
- 3. Combine the butter and sugar in the bowl of a standing mixer fitted with the paddle attachment and mix on medium speed until wet and grainy.
- 4. Add the molasses. Scrape the sides of the bowl with a flexible spatula to get all of the molasses into the mixture.
- 5. Add the eggs one at a time. Scrape all the way to the bottom of the bowl and mix on low speed.
- 6. Alternately add the buttermilk and the dry mixture about a quarter at a time. Stop the mixer to scrape the bowl and turn it on again on low speed for about 10 seconds. The mixture should be stiff like a soft cookie dough.
- 7. Shape the dough into a ball and wrap it in plastic wrap. Refrigerate for 30 minutes.
- 8. Divide the dough into 6 or 8 equal portions and place each one on a round piece of parchment paper a little larger than a 9-inch cake pan. Roll out the dough to the size of the parchment. Place the cake pan over the disk and trim away the excess around the edge.
- 9. Leaving the parchment paper underneath, lift the disks onto baking sheets and bake them for approximately 10 minutes, or until the top surface appears dry and a wooden skewer inserted in the center comes out clean.
- 10. Slide the disks off the baking sheet onto a flat surface to cool.
- 11. To make the filling, combine all the ingredients in a large, heavy-bottom saucepan and bring to a light simmer. Immediately transfer to the work bowl of a food processor fitted with the steel blade and pulse into a thick paste.
- 12. To assemble the cake, spread about 1 cup of the filling onto each layer, taking care to center each disk on top of the one beneath it. Repeat until all the layers are used. Do not put apple filling on top of the cake.
- 13. Wrap the cake well and refrigerate it for up to 24 hours. This gives the apple filling time to work itself into the cake. Dust with confectioners' sugar and serve chilled.
APPLE STACK CAKE
My mom loved to bake this sky-high apple stack cake. Layer the apple goodness two days before serving. Later, a dusting of confectioners' sugar is the only topping you'll need. -LeVa Clement, Jackson, Missouri
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 16 servings.
Number Of Ingredients 13
Steps:
- Place apples and water in a 6-qt. stockpot; bring to a boil. Reduce heat; simmer, uncovered, 40-45 minutes or until apples are softened, stirring occasionally. Mash into a chunky sauce. Stir in brown sugar and pie spice; simmer, uncovered, 10-15 minutes longer or until liquid is absorbed and sauce is thickened. Cool completely., Preheat oven to 400°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder and baking soda; add to creamed mixture alternately with buttermilk, beating well after each addition., Divide dough into 8 portions; shape each into a disk. Cut out eight 9-in. circles of parchment. With a floured rolling pin, roll out a dough disk to fit each parchment circle. Transfer to baking sheets. Bake until golden brown, 10-12 minutes. Remove from pans to wire racks to cool completely., Place1 layer on a serving plate; spread with 2/3 cup filling. Repeat layers. Top with remaining cake layer, wrap tightly in plastic wrap; refrigerate 1-2 days or until layers soften. If desired, sprinkle cake with confectioner's sugar.
Nutrition Facts : Calories 506 calories, Fat 13g fat (8g saturated fat), Cholesterol 54mg cholesterol, Sodium 313mg sodium, Carbohydrate 94g carbohydrate (55g sugars, Fiber 4g fiber), Protein 6g protein.
DRIED APPLE STACK CAKE
This is an easy to make spice cake filled with the exciting flavors of dried apple, pecans, coconut and currants. Apple butter serves as the icing. It tastes fabulous!
Provided by sal
Categories Desserts Cakes Cake Mix Cake Recipes
Time 1h
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease bottoms of two 9 inch round layer cake pans.
- In a large bowl, mix the spice cake mix, dried apples, pecans, coconut, currants, eggs, brown sugar, vanilla extract and butter. Pour the mixture into the cake pans.
- Bake in the preheated oven 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
- Split each cake layer into four sections. Spread apple butter between the sections and reassemble layers.
Nutrition Facts : Calories 486.4 calories, Carbohydrate 65.9 g, Cholesterol 66.8 mg, Fat 23.4 g, Fiber 4.1 g, Protein 5.8 g, SaturatedFat 10.1 g, Sodium 378.3 mg, Sugar 47.8 g
BEST APPLE STACK CAKE
Make and share this Best Apple Stack Cake recipe from Food.com.
Provided by Boo Chef in West Te
Categories Dessert
Time 1h
Yield 1 cake, 16 serving(s)
Number Of Ingredients 20
Steps:
- Preheat oven to 350.
- Coat 2 cake pans with flour type baking spray.
- Bring apples and enough water to cover them to a simmer till apples are completely softened- about 10 mins.
- Drain apples - reserve 1/2 Cup water.
- Combine apples, brown sugar, apple butter, cinnamon,ginger, nutmeg and cloves in a lg. bowl.
- Combine milk and lemon juice in a sm. bowl. Let sit for 10 mins.Add egg , egg yolk and lemon zest- whisking to blend.
- Beat sugar and butter at med-high with mixer until light and fluffy.
- Gradually add flour mixture to butter mixture alterantively with milk mixture, beginning and ending with flour mixture.
- Beat on low until well combined.
- Divide into 5 equal portions. Pat 1 portion into the 2 prepated pans reserving 3 portions.
- Bake until edhes and top are brown 10 to 15 minutes. Cool for 5 minutes then remove from pans.
- Repeat with remaining layers until all are baked.
- To assemble.
- Place 1 cake on a cake stand Spread about 1 1/2 Cups apple mixture.
- Repeat with remaining layers and apple mixture until all are used.
- Cover tightly and store in refrigerator overnight.
- Garmish with apples.
Nutrition Facts : Calories 460.1, Fat 10, SaturatedFat 5.9, Cholesterol 50.3, Sodium 292.5, Carbohydrate 90.8, Fiber 4.5, Sugar 58.8, Protein 5
TENNESSEE STACK CAKE
Steps:
- In a large saucepan, combine 4 cups of dried apples and water. Bring to a boil, and let simmer over medium-low heat for 30 minutes, or until apples are very soft. Mash the apples slightly, and stir in the sugar. Set aside to cool.
- Preheat the oven to 400 degrees F (200 degrees C).
- In a large bowl, cream together the shortening and 1 1/4 cups sugar until light and fluffy. Stir in the buttermilk, baking soda, baking powder, salt and ginger. Mix in the flour about 1 cup at a time to form a stiff dough. Divide dough into 5 equal portions. Pat each portion of the dough into a 9 inch circle on greased cookie sheets.
- Bake for 6 to 8 minutes in the preheated oven, or until edges are golden. Carefully remove layers to a cooling rack.
- Stack the layers onto a serving plate, spreading about 3/4 cup of the apple filling between each layer. Spread the rest of the filling over the top layer, and arrange dried apple slices on top for garnish. Let stand overnight before serving.
Nutrition Facts : Calories 356 calories, Carbohydrate 69.6 g, Cholesterol 0.4 mg, Fat 7.8 g, Fiber 3.3 g, Protein 4.1 g, SaturatedFat 2 g, Sodium 218.5 mg, Sugar 41.4 g
APPLE STACK CAKE
A multi-layered apple cake, traditional of the Appalachian area.Sets up overnight. It's layers will absorb moisture from the buttery cinnamon-apple filling.
Provided by KittyKitty
Categories Dessert
Time P1DT30m
Yield 1 cake
Number Of Ingredients 16
Steps:
- For cake:.
- Beat 1/2 cup butter at medium speed with an electric mixer until creamy;gradually add sugar, beating, beating well. Add egg; beat until blended.
- Combine flour, baking powder, soda, and salt; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed after each addition until blended. Stir in vanilla.
- Divide dough into 6 equal portions; pat 3 portions into three lightly greased 9 inch round cake pans. Prick dough several times with a fork. (Cover remaining dough and set aside while first layers bake.)Bake at 400 for 10 minutes or until lightly browned. Carefully remove layers to a wire rack; cool completely. Repeat procedure with remaining 3 portions of dough.
- Stack cake, spreading 1/4 cup melted butter and Dried Apple Filling between each layer. Cover and chill 8 hours or overnight before serving. Sprinkle cake with powdered sugar before serving, if desired.
- Dried Apple Filling:.
- Combine apples and water in a large saucepan. Bring to a boil;cover, reduce heat, and simmer 35 minutes or until apples are tender. Add sugar and spices; stir well. Remove from heat. Let stand at least 10 minutes or until liquid is absorbed.
Nutrition Facts : Calories 5147.8, Fat 149.7, SaturatedFat 90.6, Cholesterol 582.4, Sodium 3843.3, Carbohydrate 920.6, Fiber 43, Sugar 554, Protein 60.3
DRIED APPLE STACK CAKE
My grandma used to make this apple cake for all special ocations .
Provided by Jenny Curtis @Cooked2Perfection
Categories Cakes
Number Of Ingredients 12
Steps:
- Cream shortening and sugar together , Add egg , molasses ,and buttermilk . Mix well . Sift flour , baking powder , baking soda ,salt , and ginger together . Add to other mixture . Mix Well . Add vanilla . It makes a dough . Divide dough into 6 or 7 balls . Roll each ball out as for pastry to fit 9-inch cake pan . Bake at 350* for 10 - 12 minutes. When cool , Stack each layer , after spreading old fashioned dried apples , cooked ,sweetened , and spiced .
APPALACHIAN STACK CAKE WITH APPLE-BOURBON SAUCE
My version of a completely traditional Appalachian stack cake was inspired by the way my ancestors would have made it many moons ago. All the ingredients are there: dried apples, a stiff dough, molasses and apple butter. My only flair is adding a bourbon sauce to drip over the edges and right into your heart. -Lauren May, Must Love Herbs
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 8 servings.
Number Of Ingredients 18
Steps:
- Preheat oven to 350°. Line bottoms of 5 greased 6-in. round baking pans with parchment. In a large bowl, cream butter, brown sugar and molasses until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition (mixture may appear curdled). In another bowl, whisk flour, baking soda, baking powder, salt, cinnamon and ginger; add to creamed mixture alternately with buttermilk, beating well after each addition., Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., For the sauce, in a large heavy saucepan, combine apples, brown sugar, water and bourbon. Cook, covered, over medium-low heat until apples are soft and pliable, about 20 minutes, stirring occasionally. Add butter. Cook and stir, uncovered, until sauce is thin and syrupy, 5-10 minutes longer. Remove from heat; cool completely., Using a long serrated knife, trim tops of cakes if domed. Spread 1 tablespoon apple butter on a rimmed serving plate; top with 1 cake layer. Spread with about 1/3 cup apple butter. Top with 2/3 cup apple and bourbon sauce. Repeat layers. Drizzle any remaining sauce from apple mixture over top of cake. Refrigerate, covered, at least 24 hours before serving.
Nutrition Facts : Calories 1195 calories, Fat 30g fat (18g saturated fat), Cholesterol 121mg cholesterol, Sodium 705mg sodium, Carbohydrate 223g carbohydrate (154g sugars, Fiber 7g fiber), Protein 12g protein.
FOUR-LAYER APPALACHIAN STACK CAKE
In Kentucky and its environs, this dessert once served as a wedding cake; neighbors and friends might have each brought a layer, and the hosts would add the filling. We plumped up dried apples in cider and tucked them between layers of clove- and ginger-spiced molasses cake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 13
Steps:
- Bring apples and cider to a boil in a large pot. Reduce to a simmer; cook, stirring occasionally, until apples begin to soften and liquid has reduced, 40 to 50 minutes. Add 1 cup water; cook, mashing apples slightly, until liquid has reduced, about 10 minutes. Add 2/3 cup granulated sugar and 1/2 cup water; simmer until apples are very soft and coated in syrup, about 15 minutes. Let cool completely.
- Preheat oven to 375 degrees. Butter two 9-inch round cake pans. Line bottoms with parchment paper, and butter parchment. Dust with flour; tap out excess. Set aside.
- Put butter and the remaining cup sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until creamy, about 3 minutes. Reduce speed to low; mix in egg, molasses, buttermilk, baking soda, flour, spices, and salt.
- Divide batter evenly between prepared pans. Bake until a cake tester inserted into centers comes out clean and tops spring back when lightly touched, about 35 minutes. Let cool on a wire rack 10 minutes. Run a knife around edges of pans to loosen; invert to unmold. Remove parchment; reinvert onto racks. Let cool.
- Using a long serrated knife, cut each cake in half horizontally. Place 1 bottom layer on a serving platter. Top with 1/3 of the apple mixture, spreading to edges. Stack 1 top layer on top of apples, and top with another 1/3 of the apple mixture. Repeat with remaining cake bottom and apples, and top with remaining cake top. Let stand at room temperature at least 1 hour before serving. Sift confectioners' sugar over top of cake.
APPLE STACK CAKE RECIPE BY TASTY
Here's what you need: dried apple, brown sugar, ground cinnamon, ground ginger, ground nutmeg, water, all-purpose flour, baking powder, baking soda, salt, cinnamon, unsalted butter, granulated sugar, large eggs, molasses, buttermilk, powdered sugar
Provided by Pierce Abernathy
Categories Bakery Goods
Yield 12 servings
Number Of Ingredients 17
Steps:
- Make the apple filling: Combine the dried apples, brown sugar, cinnamon, ginger, nutmeg, and water in a large pot over medium-high heat. Bring to a light boil, then reduce the heat to low. Cook for 30 minutes-1 hour, or until the apples are tender and have absorbed the liquid.
- Mash the apples with a potato masher until no large chunks remain. Remove from the heat and let cool.
- Make the cake: In a large bowl, combine the flour, baking powder, baking soda, salt, and cinnamon.
- In a separate large bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs and molasses, and whisk until fully incorporated and the mixture is light brown.
- Add ⅓ of the flour mixture to the wet ingredients and fold with a spatula until fully incorporated. Add half of the buttermilk and stir until fully combined. Continue alternating with the remaining flour and buttermilk, fully incorporating each addition before adding the next. The batter will be thicker than a traditional cake batter.
- Chill the cake batter for 30 minutes.
- Preheat the oven to 350˚F (180˚C). Grease as many 9-inch (22-cm) cake pans as you have and line with parchment paper.
- Dump the cake batter onto a floured surface and dust with more flour. Pat into a rectangle, then divide into 5 equal pieces.
- Transfer a piece of cake batter to a prepared pan and pat into an even layer. Bake for 12 minutes, until firm. Repeat with the remaining layers. Let cool completely.
- To assemble, add a cake layer to a serving plate and top with a layer of apple filling. Spread evenly. Repeat with the remaining cake layers and filling.
- Wrap the cake in plastic wrap and chill for 24 hours.
- Dust the cake with powdered sugar, then slice and serve.
- Enjoy!
Nutrition Facts : Calories 600 calories, Carbohydrate 111 grams, Fat 13 grams, Fiber 4 grams, Protein 8 grams, Sugar 61 grams
More about "dried apple stack cake food"
DRIED APPLE STACK CAKE - APPALACHIAN HISTORY
From appalachianhistory.net
Reviews 6
STACK ‘EM UP AND EAT ‘EM - SMOKY MOUNTAIN LIVING
From smliv.com
OLD-FASHIONED DRIED APPLE CAKE | CBC NEWS
From cbc.ca
Estimated Reading Time 2 mins
APPALACHIAN STACK CAKE | RECIPES | EDIBLE ASHEVILLE
From edibleasheville.com
RECIPE FOR OLD FASHIONED APPLE STACK CAKE - I REALLY LIKE …
From ireallylikefood.com
THE STACK CAKE IS AN APPALACHIAN TREAT FIT FOR ANY CELEBRATION
From wideopeneats.com
HOW TO MAKE AN APPLE STACK CAKE | BLIND PIG AND THE ACORN
From blindpigandtheacorn.com
DRIED APPLE STACK CAKE | HOW TO STACK CAKES, APPLE STACK CAKE, …
From pinterest.ca
APPALACHIAN APPLE STACK CAKE | OUR STATE
From ourstate.com
DRIED APPLE STACK CAKE RECIPE - GRIT
From grit.com
DRIED APPLE STACK CAKE ~ HAVE A FOOD | APPLE STACK CAKE, …
From pinterest.co.uk
HOW TO MAKE AN APPLE STACK CAKE - PAINLESS COOKING
From painlesscooking.com
APPLE STACK CAKES - GRIT
From grit.com
APPLE STACK CAKE RECIPE: HOW TO MAKE IT - FOOD NEWS
From foodnewsnews.com
DRIED APPLE CAKE RECIPE - FOOD NEWS
From foodnewsnews.com
STACK CAKE | TRADITIONAL CAKE FROM KENTUCKY | TASTEATLAS
From tasteatlas.com
DRIED APPLE STACK CAKE - RECIPE | COOKS.COM
From cooks.com
DRIED APPLE STACK CAKE - RECIPE | COOKS.COM
From cooks.com
APPALACHIAN STACK CAKE - KING ARTHUR BAKING
From kingarthurbaking.com
APPALACHIAN APPLE STACK CAKE - KING ARTHUR BAKING
From kingarthurbaking.com
RECIPE: NEVADA PARKER DERTING’S DRIED APPLE STACK CAKE
From blueridgecountry.com
DRIED APPLE STACK CAKE RECIPE - RECIPES.NET
From recipes.net
WHY APPLE STACK CAKE IS A SPECIAL DESSERT TO RONNI LUNDY
From southernliving.com
DRIED APPLE STACK CAKE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
APPLE STACK CAKE – BUTTER PAT INDUSTRIES
From butterpatindustries.com
APPLE STACK CAKE RECIPE | SOUTHERN LIVING
From southernliving.com
DRY APPLE CAKE RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
DRIED APPLE STACK CAKE - YUM TASTE
From yumtaste.com
10 BEST DRIED APPLE CAKE RECIPES | YUMMLY
From yummly.com
APPLE STACK CAKE RECIPE - ORGASMIC CHEF
From orgasmicchef.com
APPLE STACK CAKE - SIMPLY APPALACHIAN
From simplyappalachian.com
DRIED APPLE STACK CAKE - GREG'S KITCHEN
From gregkantner.com
APPLE STACK CAKE = THE CAKE OF LOVE - BLIND PIG AND THE ACORN
From blindpigandtheacorn.com
DRIED APPLE STACK CAKE WITH MOLASSES CREAM CHEESE FROSTING …
From onegreenplanet.org
RECIPE: OLD-FASHIONED APPLE STACK CAKE (USING DRIED APPLES ...
From recipelink.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love