APPLE STACK CAKE RECIPE
A simple stack of delicious flavor to celebrate the bounty of fall.
Provided by Ronni Lundy
Categories Cakes
Time 5h45m
Yield Serves 10
Number Of Ingredients 13
Steps:
- Start the filling first. Put the apples in a Dutch oven, and add enough water to cover the apples by 2 inches. Bring to a boil over high; then turn down the heat to low. Simmer, stirring occasionally, until apples are tender enough to mash, 1 to 1½ hours. You may need to add a little more water to keep the apples from sticking, but you don't want the final mixture to be soupy.
- While the filling continues to cook, prepare the skillet for baking, and make the dough. Liberally grease the inside of a 9-inch cast-iron skillet with shortening, and sprinkle with 1 tablespoon of the flour, shaking and turning to coat the bottom of the skillet and about 1 inch up the sides.
- Sift 5½ cups of the flour with baking soda and salt, and set aside. Place the butter and granulated sugar in a large bowl, and beat with an electric mixer on medium speed until blended, about 3 minutes. Add the sorghum syrup, and beat 1 minute to blend. Whisk together the buttermilk and the eggs in a small bowl. (This recipe does not use baking powder, so buttermilk is necessary to activate the baking soda.)
- Add flour mixture to the butter mixture alternately with the egg mixture in 5 additions, beginning and ending with flour mixture. Beat on low speed after each addition to incorporate. Cover and chill at least 1 hour or up to 2 hours.
- After the apples are cooked, stir the brown sugar and mace into the apples until sugar is dissolved. Remove from heat, and mash with a potato masher until a thick puree forms with lumps no larger than a pea. (You can also pulse the mixture in the bowl of a food processor 15 times.) If mixture is too runny, return to medium heat, and continue to cook, stirring constantly, until liquid evaporates and mixture is the consistency of apple butter. Cover to keep warm.
- Preheat oven to 350°F. Generously sprinkle a flat surface with some of the remaining flour, and scrape the chilled dough onto it. With floured hands, shape dough into a log about 10 inches long. Using a sharp, floured knife, cut into 5 (2-inch) pieces. With floured hands, roll each piece lightly in the flour, and shape into a ball. Place 4 of the balls on a rimmed baking sheet lined with parchment paper, cover with plastic wrap, and chill until ready to use.
- Pat remaining 1 ball into a disk. Place dough disk in the greased and floured skillet and, pressing lightly with floured palm and fingers, flatten it evenly so it spreads out to just touch the edges of the skillet all around. Don't pat too hard and don't press it up against the side of the skillet, or it will stick. Evenly prick the surface of the dough lightly with a fork.
- Bake in preheated oven until the top is golden and the cake has pulled slightly away from the edges of the skillet, about 25 to 30 minutes. It will not rise like a normal cake layer but will look like a big cookie, only much more tender. Let cool in skillet on wire rack for 5 minutes. Run a butter knife around the inside edge of the skillet, and gently nudge the layer underneath to loosen. Turn cake layer out onto a rack, and allow to cool for about 5 minutes. Transfer layer to a cake plate, and spread warm apple mixture over the top, to the edges. The apple filling should be about 1⁄4 inch thick, and you should use about 3⁄4 cup of the mixture per layer.
- Clean inside of skillet with a paper towel, and cool on rack until barely warm, 10 minutes. Repeat Steps 7 and 8 for each dough ball, greasing and flouring skillet for each. Proceed, stacking each successive layer while warm and spreading with apple mixture. Leave the top layer bare. Save remaining apple mixture for another use.
- Allow cake to cool completely, about 30 minutes. Wrap cake in cheesecloth, and then wrap in several layers of plastic wrap. Allow to "ripen" at room temperature for 2 to 3 days before cutting and serving. Dust the top of the cake with powdered sugar, if desired.
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
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 JACK STACK CAKE
Appalachian apple stack cake is communal cooking at its finest. Originally, each layer was baked at home by individual cooks, likely in cast-iron skillets, then brought together and assembled for church suppers and gatherings. Instead of the spongy cakes we're used to today, these layers are more like cookies-firmer, so they slowly soften beneath liberal applications of apple butter and cooked apples. This recipe stays mostly true to those principles. Instead of individually baking the layers one skillet at a time, though, use a cake pan to trace a pattern on parchment paper and trim circles of rolled dough to fit it. Bake two layers simultaneously (more if you have a convection oven). The edges of the cake layers won't be as perfectly neat as if you'd baked them in skillets or cake pans, but that's all right. This is a rustic cake.
Categories Cake Dessert Bake Kid-Friendly Apple Fall HarperCollins Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 1 cake
Number Of Ingredients 22
Steps:
- For the filling:
- Put the apples, brown sugar, cider, and applejack in a large saucepan; bring to a boil over medium-high heat. Reduce the heat to medium-low and simmer, covered, stirring occasionally, until the apples are tender, about 20 minutes. Drain the apples and reserve 1/4 cup of the liquid. Set aside.
- For the cake:
- Position the racks in the upper-middle and lower-middle of the oven and preheat the oven to 350°F. Coat two baking sheets with cooking spray.
- In a medium bowl, whisk the flour, baking powder, baking soda, and salt together. In a large liquid measuring cup, whisk together the buttermilk and vanilla.
- In large bowl, with an electric mixer at medium-high speed, beat the butter and granulated sugar until light and fluffy, about 2 minutes. Reduce the speed to medium-low and add the molasses, beating until incorporated. Add the eggs one at a time and mix until incorporated. Gradually add the buttermilk (the mixture will look curdled); add the flour mixture and mix until a soft dough forms-it should look like cookie dough. Remove the dough from the bowl, pat into a round, cover in plastic wrap, and refrigerate for 20 minutes.
- Divide the dough into 6 equal portions, about 8 1/2 ounces each. On parchment paper, roll portions of dough into circles about 1/4 inch thick. Use an 8-inch cake pan as a guide to trim into uniform 8-inch circles. Bake one circle on each prepared sheet until golden brown, 10 to 12 minutes, rotating and switching the baking sheets halfway through baking. Transfer the circles to cooling racks and let cool completely. The cakes will harden and set as they cool. Repeat with remaining dough. Reroll scraps to form a seventh layer.
- Place the first layer on a serving plate and spread with 1/4 cup of the apple butter. Arrange one-sixth of the cooled cooked apples on top of apple butter and top with another layer of cake. Repeat with the remaining filling and cake layers, ending with a cake layer on top. Wrap the cake tightly in plastic wrap and refrigerate until the layers soften, at least 12 hours and up to 2 days.
- For the glaze:
- In a small saucepan, combine the brown sugar, reserved apple cider mixture, and the molasses. Bring to a low boil over medium-high heat and cook until the sugar is dissolved, about 2 minutes. Remove from the heat and stir in the butter until smooth. Let cool for 5 minutes, then pour the glaze over the top of the cake. Slice and serve, or store the cake, covered, at room temperature for up to 3 days.
APPLE-GINGER 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.
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.
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