Apple Ginger Stack Cake Recipes

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STICKY APPLE AND GINGER CAKE



Sticky Apple and Ginger Cake image

Deliciously sticky, fruity easy-to-make cake bars. They're like a cross between gingerbread and fruit cake, and make a great easier alternative to Christmas cake.

Provided by Helen

Categories     dessert/snack

Time 40m

Number Of Ingredients 11

1 cup self-raising flour
1 pinch baking powder
1 teaspoon ground ginger
¾ stick butter
¼ cup soft brown sugar
¼ cup golden syrup ((dark corn syrup in USA))
1.5 ounces crystallized ginger (chopped (either in syrup or crystallized is fine))
½ cup dried fruit (e.g. prunes, apricots, cranberries, raisins (chopped))
1 apple (peeled and diced)
1 egg (whisked)
2 ounces white chocolate

Steps:

  • Pre-heat oven to 200C / 390F and line a 8 x 8 inch square baking pan with baking paper.
  • Sift the flour, baking powder and ginger together in a medium bowl.
  • Melt the butter, syrup and sugar together in a saucepan. Add to the flour together with the stem ginger, dried fruit, apple and egg. Stir it all together with a wooden spoon until just combined.
  • Pour the batter into the prepared tin, then bake for 30 minutes until risen and golden. Cover with foil half way through cooking to prevent over-browning.
  • Optional: Melt the white chocolate in a jug in the microwave (in 30-second spurts - I find 3 times does it), then drizzle all over the cake.
  • When cool (and the chocolate - if you've used it - is set), slice into 8 bars.

Nutrition Facts : Calories 299 kcal, Carbohydrate 46 g, Protein 3 g, Fat 12 g, SaturatedFat 7 g, Cholesterol 45 mg, Sodium 102 mg, Fiber 1 g, Sugar 33 g, ServingSize 1 serving

GINGERED APPLE UPSIDE-DOWN CAKE



Gingered Apple Upside-Down Cake image

I like that this gingerbread delight is so deeply flavored and delicious. Served warm from the oven, a nice scoop of vanilla bean ice cream is definitely the icing on this cake. -Raymonde Bourgeois, Swastika, Ontario

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 8 servings.

Number Of Ingredients 14

1/4 cup butter, cubed
1/4 cup packed brown sugar
1 tablespoon finely chopped crystallized ginger
2 large apples, peeled and cut into 1/8-in. slices
BATTER:
1/4 cup butter, softened
2/3 cup packed brown sugar
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground ginger
1/4 teaspoon salt
1/2 cup 2% milk

Steps:

  • Preheat oven to 375°. Place butter in a 9-in. round baking pan; heat in oven until melted. Tilt pan to coat bottom and sides. Sprinkle brown sugar and ginger onto bottom of pan. Arrange apple slices in circles over brown sugar mixture., For batter, in a large bowl, beat butter and brown sugar until blended. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder, ginger and salt; add to creamed mixture alternately with milk. Spoon over apples., Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before inverting onto a serving plate. Serve warm.

Nutrition Facts : Calories 336 calories, Fat 13g fat (8g saturated fat), Cholesterol 84mg cholesterol, Sodium 291mg sodium, Carbohydrate 51g carbohydrate (31g sugars, Fiber 1g fiber), Protein 5g protein.

APPLE STACK CAKE



Apple Stack Cake image

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

16 ounces dried apples, chopped
5 cups water
1 cup packed brown sugar
2 teaspoons apple pie spice
1 cup butter, softened
2 cups sugar
2 large eggs, room temperature
2 teaspoons vanilla extract
6 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon baking soda
1/2 cup buttermilk
Confectioners' sugar, optional

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



Apple Jack Stack Cake image

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

For the filling:
3 pounds assorted apples, peeled and cut into 1/2-inch wedges
1/2 cup brown sugar
1 cup apple cider
1/4 cup applejack, apple brandy, or bourbon
1 1/2 cups apple butter
For the cake:
5 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon kosher salt
1/3 cup buttermilk
1 teaspoon vanilla extract
3/4 cup (1 1/2 sticks) unsalted butter
2 cups granulated sugar
1/4 cup molasses
2 large eggs
For the glaze:
1 cup dark brown sugar
1/4 cup reserved apple cider mixture (from the filling)
1 tablespoon molasses
2 tablespoons unsalted butter

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



Apple-Ginger Stack Cake image

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

5 cups dried apples (about 3/4 pound)
5 cups apple cider
1 2/3 cups granulated sugar
1 cup (2 sticks) unsalted butter, softened, plus more for pans
3 cups sifted all-purpose flour, plus more for pans
1 large egg
1 cup unsulfured molasses
1 cup buttermilk
1 teaspoon baking soda
1 teaspoon ground ginger
1/8 teaspoon ground cloves
1/2 teaspoon salt
Confectioners' sugar, for dusting

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.

UPSIDE-DOWN APPLE GINGERBREAD



Upside-Down Apple Gingerbread image

Don't expect any leftovers when you take this moist cake to a potluck. People love it because it's a little different and has a wonderful flavor. Try it for your next gathering.

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 9 servings.

Number Of Ingredients 17

1/4 cup butter, melted
1/3 cup packed brown sugar
2 large apples, peeled and sliced
GINGERBREAD:
1/2 cup butter, softened
1/2 cup sugar
1/3 cup packed brown sugar
1 large egg, room temperature
1/2 cup molasses
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
3/4 cup brewed tea

Steps:

  • Pour butter into a 9-in. square baking pan; sprinkle with brown sugar. Arrange apples over sugar; set aside. , For gingerbread, in a large bowl, cream butter and sugars until light and fluffy. Beat in egg, then molasses. Combine dry ingredients; add to sugar mixture alternately with tea, beating well after each addition. , Pour over apples. Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before inverting onto a serving plate. Serve warm.

Nutrition Facts : Calories 417 calories, Fat 16g fat (10g saturated fat), Cholesterol 64mg cholesterol, Sodium 447mg sodium, Carbohydrate 66g carbohydrate (42g sugars, Fiber 1g fiber), Protein 4g protein.

APPLE STACK CAKE RECIPE BY TASTY



Apple Stack Cake Recipe by Tasty image

Here's what you need: dried apple, brown sugar, ground cinnamon, ground ginger, ground nutmeg, water, all-purpose flour, baking powder, baking soda, salt, cinnamon, unsalted butter, granulated sugar, large eggs, molasses, buttermilk, powdered sugar

Provided by Pierce Abernathy

Categories     Bakery Goods

Yield 12 servings

Number Of Ingredients 17

1 lb dried apple
1 cup brown sugar
1 teaspoon ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground nutmeg
4 cups water
5 cups all-purpose flour, plus more for dusting
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
¾ cup unsalted butter, 1 1/2 sticks, room temperature
1 cup granulated sugar
2 large eggs
1 cup molasses
1 cup buttermilk
powdered sugar, for serving

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!

Nutrition Facts : Calories 600 calories, Carbohydrate 111 grams, Fat 13 grams, Fiber 4 grams, Protein 8 grams, Sugar 61 grams

APPALACHIAN STACK CAKE WITH APPLE-BOURBON SAUCE



Appalachian Stack Cake with Apple-Bourbon Sauce image

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

1 cup unsalted butter, softened
1 cup packed dark brown sugar
3/4 cup molasses
2 large eggs, room temperature
5 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1-1/2 cups buttermilk
APPLE & BOURBON SAUCE:
4 cups dried apples
2 cups packed dark brown sugar
1-1/2 cups water
1/3 cup bourbon
3 tablespoons unsalted butter
2 cups apple butter

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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