Tennessee Mountains Stack Cake Recipes

TENNESSEE STACK CAKE

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.

HOW TO MAKE TENNESSEE APPLE STACK CAKE

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.

TENNESSEE MOUNTAINS STACK CAKE

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.

TENNESSEE STACK CAKE

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.