OLD-FASHIONED STACK CAKES RECIPE: HOW TO MAKE IT
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
Total Time 40 minutes
Prep Time 35 minutes
Cook Time 5 minutes
Yield 3 stack cakes (6 slices each).
Number Of Ingredients 13
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, FatContent 6g fat (4g saturated fat), CholesterolContent 35mg cholesterol, SodiumContent 343mg sodium, CarbohydrateContent 52g carbohydrate (29g sugars, FiberContent 1g fiber), ProteinContent 4g protein.
HOW TO MAKE APPLE STACK CAKE FROM TENNESSEE - KITCHN
If you grew up in Tennessee you may know apple stack cake as a homey regional specialty. If you're new to this cake but love apples, you must try it.
Provided by Meghan Splawn
Categories Cake Dessert Sweets Baked good Egg dish
Total Time 0S
Yield 16
Number Of Ingredients 16
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.
Nutrition Facts : SaturatedFatContent 6.7 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 88.0 g, SugarContent 52.1 g, ServingSize Serves 14, ProteinContent 6.3 g, FatContent 11.2 g, Calories 471 cal, SodiumContent 302.6 mg, FiberContent 2.3 g, CholesterolContent 0 mg
More about "old fashioned apple stack cake recipe recipes"
CHEESECAKE FACTORY RED VELVET CAKE RECIPE - TOP SECRET RECI…
From topsecretrecipes.com
Reviews 4.5
Total Time 2 hours 0 minutes0S
Calories 1250 calories per serving
APPLE SLAB PIE WITH CRUMBLE TOPPING RECIPE - PILLSBURY.COM
From pillsbury.com
Reviews 4.5
Total Time 1 hours 45 minutes
Calories 300 per serving
- Bake 33 to 38 minutes or until crust is golden brown, filling is bubbling and streusel is browned. Cool on cooling rack 45 minutes before serving.
APPLE SLAB PIE WITH CRUMBLE TOPPING RECIPE - PILLSBURY.COM
From pillsbury.com
Reviews 4.5
Total Time 1 hours 45 minutes
Calories 300 per serving
- Bake 33 to 38 minutes or until crust is golden brown, filling is bubbling and streusel is browned. Cool on cooling rack 45 minutes before serving.
17 RECIPES WITH APPLESAUCE – THE KITCHEN COMMUNITY
From thekitchencommunity.org
Reviews 4.9
OLD FASHIONED STACK CAKE - LADY BEHIND THE CURTAIN
From ladybehindthecurtain.com
BEST APPLE JELLY CAKE RECIPE - HOW TO MAKE OLD FASHIONED ...
From food52.com
32 APPLE CAKE RECIPES PERFECT FOR FALL | TASTE OF HOME
From tasteofhome.com
OLD FASHIONED TEA CAKES - SOUTHERN-STYLE LIKE GRANDMA'S!
From divascancook.com
OLD-FASHIONED PANCAKES - ALLRECIPES
From allrecipes.com
25+ OLD FASHIONED RECIPES FROM THE 40S, 50S, AND 60S
From recipechatter.com
OLD FASHIONED BREAD, CELERY AND SAGE TURKEY STUFFING (OR ...
From entertainingdiva.com
APPLE CRUMBLE COFFEE CAKE - ALLRECIPES
From allrecipes.com
APPLE CRUMBLE COFFEE CAKE - ALLRECIPES
From allrecipes.com
OLD-FASHIONED PANCAKES - RACHEL SCHULTZ
From rachelschultz.com
40 BEST CAKE RECIPES FROM SCRATCH - OUR MOST BAKED CAKE…
From southernliving.com
OLD-SCHOOL DINNER ROLLS – SMITTEN KITCHEN
From smittenkitchen.com
SUPER MOIST CARROT CAKE - LITTLE SPOON FARM
From littlespoonfarm.com
10-LAYER SOUTHER LITTLE LAYER CAKE - DIVAS CAN COOK
From divascancook.com
TRADITIONAL GINGERBREAD LOAF RECIPE | CHELSEA SUGAR
From chelsea.co.nz
VINTAGE RECIPES YOU MAY HAVE FORGOTTEN ... - SOUTHERN LIVING
From southernliving.com
CHOW DOWN | EHOW
From ehow.com
HONEYCRISP APPLE PIE - MYRECIPES
From myrecipes.com
THE FOOD TIMELINE: CAKE HISTORY NOTES
From foodtimeline.org
STONYFIELD RECIPES | COOKING WITH YOGURT
From stonyfield.com
HONEYCRISP APPLE PIE - MYRECIPES
From myrecipes.com
THE FOOD TIMELINE: CAKE HISTORY NOTES
From foodtimeline.org
STONYFIELD RECIPES | COOKING WITH YOGURT
From stonyfield.com
RECIPES - COMMONGROUND NEBRASKA
From commongroundnebraska.com