Best Apple Stack Cake Recipes

APPLE STACK CAKE RECIPE

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.

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.

OLD-FASHIONED STACK CAKES

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.

BEST APPLE STACK CAKE

Steps:

• Preheat oven to 350.
• Coat 2 cake pans with flour type baking spray.
• Bring apples and enough water to cover them to a simmer till apples are completely softened- about 10 mins.
• Drain apples - reserve 1/2 Cup water.
• Combine apples, brown sugar, apple butter, cinnamon,ginger, nutmeg and cloves in a lg. bowl.
• Combine milk and lemon juice in a sm. bowl. Let sit for 10 mins.Add egg , egg yolk and lemon zest- whisking to blend.
• Beat sugar and butter at med-high with mixer until light and fluffy.
• Gradually add flour mixture to butter mixture alterantively with milk mixture, beginning and ending with flour mixture.
• Beat on low until well combined.
• Divide into 5 equal portions. Pat 1 portion into the 2 prepated pans reserving 3 portions.
• Bake until edhes and top are brown 10 to 15 minutes. Cool for 5 minutes then remove from pans.
• Repeat with remaining layers until all are baked.
• To assemble.
• Place 1 cake on a cake stand Spread about 1 1/2 Cups apple mixture.
• Repeat with remaining layers and apple mixture until all are used.
• Cover tightly and store in refrigerator overnight.
• Garmish with apples.

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.