Tennessee Stack Cake Recipes

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TENNESSEE MOUNTAIN STACK CAKE



Tennessee Mountain Stack Cake image

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

Dry Ingredients
21 ounces (4 1/4 cups) all-purpose flour
1 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon cinnamon
Creaming Ingredients
6 ounces (1 1/2 sticks) unsalted butter
10 ounces (1 1/4 cups) superfine granulated sugar
3/4 cup molasses
2 eggs
1/2 cup buttermilk
For the Dried Apple Filling
8 to 12 cups dried apples
2 pounds (4 cups) superfine granulated sugar
2 teaspoons cinnamon
2 teaspoons nutmeg
2 tablespoons molasses
3 cups water
For Serving
Confectioners' sugar

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.

TENNESSEE STACK CAKE



Tennessee Stack Cake image

Number Of Ingredients 20

1 cup plus 2 tablespoons unsalted butter, divided
11⁄2 cups sugar
3 large eggs
5 cups all-purpose flour
1 tablespoon baking powder
1⁄2 teaspoon salt
1⁄2 teaspoon apple pie spice
2 cups whole buttermilk
3⁄4 cup molasses
1⁄2 teaspoon vanilla extract
1⁄2 cup honey
Apple Filling (recipe follows)
2 cups sweetened whipped cream
Garnish: apple pie spice
3 (4.5-ounce) packages dried apples
3 cups water
2 cups sugar
1⁄4 cup unsalted butter
2 tablespoons molasses
3 teaspoons apple pie spice

Steps:

  • Preheat oven to 350°. Spray 3 (9-inch) round cake pans with baking spray with flour. In a large bowl, beat 1 cup butter and sugar with a mixer at medium speed until fluffy. Add eggs, one at a time, beating well after each addition. In a medium bowl, whisk together flour, baking powder, salt, and apple pie spice. In a small bowl, whisk together buttermilk and molasses. Gradually add flour mixture to butter mixture alternately with buttermilk mixture, beginning and ending with flour mixture, beating just until combined after each addition. Stir in vanilla. Pour batter into prepared pans (smoothing tops if necessary). Bake until a wooden pick inserted in center comes out clean, 28 to 30 minutes. Let cool in pans for 10 minutes. Remove from pans, and let cool completely on wire racks. Using a serrated knife, cut each cake layer in half horizontally. In a small saucepan, heat honey and remaining 2 tablespoons butter over medium heat until butter is melted. Brush cake with honey mixture. Spread Apple Filling between layers. Top with whipped cream. Garnish with apple pie spice, if desired.
  • In a medium saucepan, combine all ingredients. Bring to a boil; let boil for 2 minutes. Remove from heat, and let cool completely. In the work bowl of a food processor, pulse mixture 5 to 6 times until coarsely chopped.

TENNESSEE STACK CAKE



Tennessee Stack Cake image

Recipe by Andrea Hall Puyallup, Wash. The article reads ... This eight-layer cake, an Appalachian specialty, is known by various names, including apple stack cake, pioneer stack cake, and washday stack cake. The last name refers to how the cookie-like layers were often baked on washday and then layered with apple butter and left to sit for a day or two before being served. As the cake sits, the cookie-like layers soak up moisture from the apple butter and soften, becoming tender and cake-like in the process.

Provided by Charlotte J

Categories     Dessert

Time P1DT30m

Yield 10-12 serving(s)

Number Of Ingredients 15

3 (6 ounce) bags dried apples
1 cup packed light brown sugar
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
6 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup buttermilk
2 large eggs
1 teaspoon vanilla extract
16 tablespoons unsalted butter, softened
2 cups granulated sugar
confectioners' sugar, for dusting

Steps:

  • For the filling:
  • Bring the apples and water to cover to a boil in a medium saucepan.
  • Reduce the heat and simmer until the apples are completely softened, about 10 minutes.
  • Drain the apples and let cool until just warm, about 15 minutes.
  • Puree the apples in a food processor until smooth.
  • Transfer to a bowl and stir in the brown sugar, cinnamon, cloves, and allspice. (The filling can be refrigerated for up to 2 days.).
  • For the layers:
  • Adjust two oven racks to the upper-middle and lower-middle positions and heat the oven to 350 degrees.
  • Coat 2 baking sheets with cooking spray.
  • Whisk the flour, baking powder, baking soda, and salt in a medium bowl.
  • Whisk the buttermilk, eggs, and vanilla in a large measuring cup.
  • With an electric mixer at medium-high speed, beat the butter and granulated sugar in a large bowl until fluffy, about 2 minutes, scraping down the bowl as necessary.
  • Add the flour mixture and buttermilk mixture alternately in two batches, beating after each addition and scraping down the bowl as needed until combined. (The dough will be thick.).
  • Divide the dough into 8 equal portions.
  • Working with 2 portions at a time, on a lightly floured surface, roll each out into a 10-inch circle about 1/4 inch thick.
  • Using a 9-inch cake pan as a template, trim away the excess dough to form 2 perfectly round 9-inch disks.
  • Transfer the disks to the prepared baking sheets and bake until golden brown, 10 to 12 minutes, rotating and switching the baking sheets halfway through the baking time.
  • Transfer the disks to a rack and cool completely, at least 1 hour.
  • Repeat with the remaining dough. (The layers can be wrapped tightly in plastic and stored at room temperature for up to 2 days.).
  • To assemble the cake:
  • Place one layer on a serving plate and spread with 1 cup filling.
  • Repeat 6 times.
  • Top with the final layer, wrap tightly in plastic, and refrigerate until the layers soften, at least 24 hours or up to 2 days.
  • Dust with confectioners' sugar and serve. (The fully assembled cake can be refrigerated for up to 2 days.).
  • Be sure to let the cake sit at least 24 hours, as the moisture from the filling transforms the texture of the cookie-like layers into a tender apple-flavored cake.

Nutrition Facts : Calories 821.6, Fat 20.5, SaturatedFat 12.2, Cholesterol 91.6, Sodium 377.6, Carbohydrate 154, Fiber 6.8, Sugar 91.5, Protein 10.1

TENNESSEE STACK CAKE



Tennessee Stack Cake image

This is a lightly spiced stack cake that uses dried apples, though the apples are not spiced.

Provided by dcbeck46

Categories     Desserts     Cakes

Yield 14

Number Of Ingredients 12

4 cups dried apples
2 ⅔ cups water
½ cup white sugar
½ cup shortening
1 ¼ cups white sugar
⅝ cup buttermilk
¾ teaspoon baking soda
1 tablespoon baking powder
¼ teaspoon salt
1 ¾ teaspoons ground ginger
3 ¾ cups all-purpose flour
½ cup dried apple slices for garnish

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

TENNESSEE STACK CAKE



Tennessee Stack Cake image

This is a lightly spiced stack cake that uses dried apples, though the apples are not spiced.

Provided by dcbeck46

Categories     Cake Recipes

Yield 14

Number Of Ingredients 12

4 cups dried apples
2 ⅔ cups water
½ cup white sugar
½ cup shortening
1 ¼ cups white sugar
⅝ cup buttermilk
¾ teaspoon baking soda
1 tablespoon baking powder
¼ teaspoon salt
1 ¾ teaspoons ground ginger
3 ¾ cups all-purpose flour
½ cup dried apple slices for garnish

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

OLD-FASHIONED STACK CAKES



Old-Fashioned Stack Cakes image

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

1/2 cup butter, softened
1 cup sugar
2 large eggs
2 teaspoons vanilla extract
4 cups all-purpose flour
4 teaspoons baking powder
1-1/2 teaspoons ground ginger
1/2 teaspoon baking soda
1 teaspoon salt
1/2 cup molasses
1/2 cup buttermilk
2 cups apple butter
Additional apple butter, optional

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.

TENNESSEE MOUNTAINS STACK CAKE



Tennessee Mountains Stack Cake image

This is a popular recipe around here.The layers stack on top of each other to make one cake.My grandmother use to put dried,cooked apples between the layers.

Provided by Theresa Thunderbird

Categories     Dessert

Time 35m

Yield 1 cake

Number Of Ingredients 8

3/4 cup butter
1 cup sugar
1 cup molasses
3 eggs
4 cups sifted all-purpose flour
1 teaspoon salt
1/2 teaspoon baking soda
1 cup milk

Steps:

  • Cream butter and sugar well.
  • Add molasses,scraping cup to get it all out.
  • Add eggs,one at a time,beating well after each addition.
  • Sift dry ingredients together and add alternately with milk.
  • Spoon batter into six greased and floured round cake pans,spreading batter about 1/3 inch thick in each pan.
  • Bake about 15 mintues in 350 oven.
  • When cool,put thick applesauce between the layers,and stack them up and sprinkle the top with powdered sugar.

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