Dried Apple Stack Cakes Recipes

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.

DRIED-APPLE STACK CAKES

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.

DRIED APPLE STACK CAKE

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.

TENNESSEE MOUNTAIN STACK CAKE

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 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!

DRIED APPLE STACK CAKE

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

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.