Moms Apple Stack Cake Food

APPLE STACK CAKE

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.

MOM'S APPLE CAKE RECIPE - (3.9/5)

Steps:

• Preheat oven to 350 degrees. Grease a tube pan. Peel, core and chop apples into chunks. Toss with cinnamon and sugar and set aside. Stir together flour, baking powder and salt in a large mixing bowl. In a separate bowl, whisk together oil, orange juice, sugar and vanilla. Mix wet ingredients into the dry ones, then add eggs, one at a time. Scrape down the bowl to ensure all ingredients are incorporated. Pour half of batter into prepared pan. Spread half of apples over it. Pour the remaining batter over the apples and arrange the remaining apples on top. Bake for about 1 1/2 hours, or until a tester comes out clean.

MOM'S APPLE-CINNAMON BUNDT® CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®).
• Mix 5 tablespoons sugar and cinnamon together in a bowl. Add apples and toss to coat.
• Mix flour, 2 cups sugar, vegetable oil, eggs, orange juice, baking powder, and vanilla extract together in a large bowl until moist and thick. Pour a little batter into the prepared pan to cover the bottom and layer with sugared apple slices. Repeat layers of batter and apples, finishing with batter on top.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour 10 minutes.

MOM'S APPLE STACK CAKE

Steps:

• Mix together cookie layer ingredients and add enough flour to roll out nicely.
• Take a piece of dough about the size of your fist and pat it out in pie tins.
• It will be thin.
• Bake 2 at a time at 375 degrees about 10 minutes.
• Makes about 9 pie size cookies.
• Spread filling between each layer and on top of assembled cake.
• Sometimes you can make 2 cakes from this recipe.
• This cake improves with age after the filling has soaked into the cookie layers.
• Best if eaten a day or 2 after it is made.

MOM'S APPLE CAKE

Steps:

• Peel, core and slice apples or wash, pit and half plums.
• Preheat oven to 350 ° F.
• Keep 1 tablespoon of the margarine and two tablespoons sugar.
• Knead flour, the rest of the margarine and sugar, egg, salt and baking powder until you get a soft dough.
• Spread 2/3 of the dough onto a well greased or paper lined baking tray.
• Layer with sliced apples or halved plums (they have to overlap).
• Mix remaining 1/3 of the dough with 2 tablespoons sugar and 1 tablespoon margarine, add vanilla and / or cinnamon to taste and sprinkle over apples.
• Bake at 350 ° for about 35 minutes.
• Attention: This cake easily burns - so start watching it closely after half the baking time!
• Slice while still warm and let cool completely on a wire rack. Or serve warm with vanilla ice cream!

APPLE STACK CAKE RECIPE BY TASTY

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!

MY MOM'S OTHER SOFT APPLE CAKE (IN A TUBE PAN)

Steps:

• Mix together first 3 ingredients. Set aside.
• Beat together the sugar, oil and eggs until smooth.
• Mix together the dry ingredients in another bowl, and add to egg mixture, alternating with the orange juice and vanilla. Beat until smooth.
• In a greased tube or bundt pan, pour a little less than half the batter. Top with the apples, and cover with the rest of the batter.
• Bake at 350F for 75 minutes.

BEST APPLE STACK CAKE

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.

MOM'S APPLE CAKE

Steps:

• Beat together sugar, oil and eggs with an electric mixer. Combine the flour, cinnamon and baking soda and add to the sugar mixture. By hand, stir in the apples and raisins, until well blended.
• Pour into a 9x13x2-in. baking dish and bake at 350 degrees for one hour. Remove from oven and cool completely, then cut into squares to serve. (If covered and stored in the fridge, it'll keep for four or five days.).

MOM'S FRESH APPLE CAKE

Steps:

• Preheat oven to 350 degrees F.
• Grease and flour a 13X9 baking pan.
• In a large bowl, blend together (by hand) the sugar, eggs, oil and vanilla.
• Blend the dry ingredients into the sugar mixture; stir in chopped apples.
• Pour into prepared pan.
• Bake for about 45 minutes, or until a toothpick inserted in the center comes out clean.
• Serve warm with butter or cooled with whipped cream.

MOM'S APPLE STACK CAKE

Steps:

• Preheat oven to 350 degrees. Spray six 9-inch cake pans with nonstick cooking spray. Line bottoms of pans with parchment paper, and spray parchment paper with cooking spray. 2. Using an electric mixer, beat shortening and sugar until creamy. Add buttermilk, molasses, egg and vanilla, beating well. 3. Combine flour, ginger, baking soda, salt, cinnamon and nutmeg. Make a well in center of flour mixture. Add shortening mixture, stirring just until combined.
• Stir well, and roll out dough as you would for a piecrust. Cut to fit 9-inch pan or cast-iron skillet (this amount of dough will make 7 layers). Bake layers for 10 to 12 minutes, or until lightly browned. When cool, stack layers with spiced, sweetened old-fashioned dried apples. (See recipe below.) Spread between layers and smooth around sides and top. Sprinkle with powdered sugar. Prepare cake at least a day before serving it and put in refrigerator (it will keep several days, if necessary, in a cool place). To serve, slice into very thin layers.
• Put 1 pound apples in heavy pan and cover with cold water. You may need to add water several times to keep apples from sticking to pan. Cook until soft enough to mash. While still hot, mash apples and add 1 cup brown sugar, 1 cup white sugar, 1 teaspoon cinnamon, ¼ teaspoon cloves, and 1 teaspoon allspice.
• Dust with powdered sugar.

MY MOM'S APPLE CAKE

Steps:

• Preheat oven to 325°. Well grease a baking pan. I double this recipe and use a bundt pan and grease it with shortening since it has a higher melting point. Then flour the pan.
• Get your buttermilk caramel sauce ingredients ready so the caramel is ready to be poured over the cake after you let it cool for 15 min after baking. If you're doubling the cake recipe to use a larger pan, be sure to double the buttermilk caramel sauce recipe.
• Into a very large saucepan with high sides add your buttermilk sauce ingredients. The mixture will foam a lot before it becomes caramel and cleaning this off your stove is a pain in the foot! Trust me, I'm speaking from experience. It's easier to clean a gigantic pot than the stove top.
• Sift together flour, baking soda, and cinnamon in a small bowl.
• Combine sugar, eggs, oil, vanilla extract, and OJ in a large bowl. Beat until well blended.
• Stir in flour mixture into the wet mixture and mix well.
• Fold in walnuts and apples.
• Spoon into prepared pan.
• Bake on 325° for 90 min or until the top springs back when pressed. If using more than 2 cups of apples bake longer. Right before you're ready to take the cake out of the oven, put your caramel sauce on to cook on medium-low on the stove.
• Remove cake and cool in pan for 15 minute.
• While cake is cooling for the 15 min, turn on your burner under the pot where you already prepared your buttermilk caramel sauce ingredients. Turn the burner on medium low. You're about to be in for a work-out.
• Continuously stir the ingredients as they melt and foam and come together into a really loose sauce. You don't want this to thicken a great deal. It should NOT resemble caramel like you put on ice cream. It should be more of the consistency of pancake batter. It will take approximately 15 minute See what we did there? The cake cools for 15 min while the caramel cooks!
• Poor your buttermilk caramel sauce over the cake. Poke some holes in the cake with a meat fork to help the caramel sauce get down into the cake. If you cooked the caramel too long it won't go down into the cake. It will just sit on top of the cake. Then you have to start over! But you can still eat the ruined cake over the sink. The calories don't count that way. Don't worry, we won't tell anyone.

MOM'S BUTTERY APPLE CAKE

Steps:

• Preheat oven to 350º.
• Grease a 9" round baking dish with butter.
• In a large frying pan melt the butter. Add the apples and fry until tender, 5-10 minutes, over medium to medium-high heat, moving the apples around to be sure they are all coated in the butter and watching them so that they do not burn.
• While apples are frying, in a bowl stir together flour, salt and baking powder and spices.
• In a separate bowl, whisk together sugar, 2 whole eggs, 1 egg yolk, vanilla extract and lemon zest until creamy and well mixed.
• Stir apples with the melted butter into egg and sugar mixture and mix quickly so that the hot butter does not scramble the eggs.
• Once apples are covered, add the flour mixture and mix to coat apples.
• Spoon into 9" round buttered baking dish.
• Bake 30-35 minutes or until cake forms a brown crust on top.
• Let cool in pan for 5 minutes.
• Invert, then flip back over, apple-side-up, and let cool completely before serving.