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.
APPLE STACK CAKE RECIPE
Provided by Pauline Loughlin
Number Of Ingredients 15
Steps:
- Start by making the filling. This is in essence a process of making applesauce using dried apples. You'll simmer your apples with brown sugar and spices in some water. Once they become soft, you can put them in a food processer to puree.
- Next, make up the cake batter by creaming sugar and butter, then add in your buttermilk, eggs, and flour mixture (flour, baking powder, baking soda, salt, cinnamon).
- This needs to chill in your fridge for a while. Once it is cold, you can spread it into cake pans. You're making layers, so they need to be spread into multiple pans. We are using six cake pans with this recipe.
- Once your cake pans are filled out, you can take the cake out and spread it on parchment paper and bake them at 350 degrees Fahrenheit for about 25 minutes. When they are ready, the cake will start pulling away from the edges of the paper. Doing this gives you sturdy layers that will cook quickly.
- You will have some dry cake coming out of the oven, but that's expected. Next, you need to put your layers together. Between each layer, spread a generous portion of your apple filling. Once the entire cake is assembled, you need to wrap it tightly and let it refrigerate for at least 24 hours. The longer the better, and if you can leave it in there for a few days, that would be perfect.
- Once the cake is ready, you can garnish it with powdered sugar.
OLD-FASHIONED STACK CAKES
My grandmother has always fixed these at Christmas and they are the first thing everyone asks about. "Where is the stack cake?" The super thin layers are what make this recipe stand out...delicious! -Stephanie Gilbert, Whitesburg, Kentucky
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 3 stack cakes (6 slices each).
Number Of Ingredients 13
Steps:
- Preheat oven to 450°. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour, baking powder, ginger, baking soda and salt; add to creamed mixture alternately with molasses and buttermilk, beating well after each addition., Drop 2 scant 1/4 cupfuls of batter, at least 7 in. apart, onto a parchment-lined baking sheet. With well-floured fingers, pat each into a 5- to 6-in. circle. Bake 2-3 minutes or until golden brown. Remove from pans to wire racks to cool completely. Repeat with remaining batter., To assemble, place 1 cake layer on a serving plate; spread with 2 tablespoons apple butter. Repeat layers 4 times; top with a sixth layer. Repeat to make 2 more stack cakes. Refrigerate, covered, until serving. If desired, serve with additional apple butter.
Nutrition Facts : Calories 280 calories, Fat 6g fat (4g saturated fat), Cholesterol 35mg cholesterol, Sodium 343mg sodium, Carbohydrate 52g carbohydrate (29g sugars, Fiber 1g fiber), Protein 4g protein.
OLD FASHIONED APPLE BUTTER STACK CAKE
I found my recipe for this cake to use with apple butter. It also uses sorghum, which you can replace with molasses or brown sugar, or even dark corn syrup, if you can't find sorghum. But give sorghum a try - the taste is different from any other sweetener, and worth looking for. You may want to start this cake the day before -...
Provided by Susan Feliciano
Categories Fruit Desserts
Time 40m
Number Of Ingredients 16
Steps:
- 1. Preheat oven to 375 degrees. Lightly grease or spray with oil several 8-inch cake pans, skillets, etc.
- 2. FOR CAKE: Mix first four ingredients. Stir flour together with baking powder, soda, salt, and nutmeg. Stir vanilla into milk. Add flour and milk to liquid ingredients, blending well. Turn out on floured surface and knead like a biscuit dough.
- 3. Divide dough into 7 portions. Roll out on wax paper to fit greased 8-inch cake pans. You may have to bake in batches. Bake until done and very lightly browned, about 10 minutes. Layers do not need to cool before assembling.
- 4. FILLING: Stir together apple butter and brown sugar in a medium saucepan over medium high heat. Bring just to boiling. Remove from heat and stir in the butter until it melts completely.
- 5. Place first cake layer on cake plate that has a cover. Spread hot filling between cake layers, stacking 7 high. Smooth some filling over top of stack and let drip slightly down sides. Cover and allow to set 12 hours before serving. May sprinkle with powdered sugar just before serving if desired. Or, top of stack may be decorated with little red hot cinnamon candies.
- 6. NOTE: Layers may be frozen with wax paper in between, and filled later.
OLD-FASHIONED STACK CAKE WITH APPALACHIAN APPLE BUTTER FILLING
I found this old-fashion stack cake recipe in my local newspaper. I immediately thought of our stack cake queen, Bea Liles. I haven't made this yet but I hope someone will and give it a review. Altho this recipe calls for dried apples, I see no reason why you couldn't use fresh, and your own recipe for apple butter. Enjoy! This...
Provided by Dee Stillwell
Categories Cakes
Time 40m
Number Of Ingredients 20
Steps:
- 1. Preheat oven to 350 degrees. Spray 6 (9-inch) cake pans with nonstick cooking spray. Line bottoms of pans with parchment paper, and spray parchment paper with cooking spray.
- 2. In a medium bowl, beat shortening and sugar at medium speed with a mixer until creamy. Add buttermilk, molasses, egg and vanilla, beating well. In a large bowl, combine flour, ginger, baking soda, salt, cinnamon and nutmeg. Make a well in center of flour mixture. Add shortening mixture, stirring just until combined.
- 3. On a lightly floured surface, form dough into a log; cut into six equal portions. Place one portion in each prepared pan, and use fingers to lightly pat dough to edges of pans. Bake for 10 to 12 minutes or until lightly browned. Remove from pans and cool completely on wire racks. Cake will have the consistency of a gingerbread cookie.
- 4. Cook time: Depends on how big you want your stack. This recipe makes one 9-inch cake with six stacks. Three stacks were baked simultaneously for 10 to 12 minutes The filling (recipe below) takes about an hour. Allow 24 hours for the cake to chill in the refrigerator.
- 5. Make filling: In large saucepan, combine dried fruit and all dry ingredients. Add enough liquid to cover. Bring to a low boil and cook, stirring often, for 45 minutes. Remove from heat, and let stand for 10 minutes or until cooled slightly. Transfer to the work bowl of a food processor or container of a blender; process until smooth. Use while still warm.
- 6. To put cake together, place one cake layer on a serving plate or cake stand; spread with about 3/4 cup warm fruit butter filling. Repeat procedure with remaining layers and fruit butter filling, stacking each on previous layer. Do not spread fruit butter filling on top layer. Cover and refrigerate cake for at least 24 hours. Just before serving, dust with confectioners' sugar.
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