Top 5 Dried Apple Stack Cake Recipes

Serving%20Size%20(1%20slice,%201/12%20of%20cake),%20Calories%20770%20(Calories%20from%20Fat%20160),%20Total%20Fat%2018g%20(Saturated%20Fat%205g,%20Trans%20Fat%20g),%20Cholesterol%2035mg,%20Sodium%20420mg,%20Total%20Carbohydrate%20149g%20(Dietary%20Fiber%205g,%20Sugars%20103g),%20Protein%208g;%20Percent%20Daily%20Value*:%20Vitamin%20A%20%,%20Vitamin%20C%202%,%20Calcium%2015%,%20Iron%2020%

Use 2-1/2 to 3-1/2 cups of all-purpose flour (soft wheat) or 2-1/2 to 2-1/2 cups of bread flour to make pizza crusts.

Use White Lily® All-Purpose Flour to make a crispier, thinner pizza crust. For a thicker, chewier crust, use White Lily Bread Flour.

Here is 5 recipe(s):

Apple Stack Cake

My mom loved to bake this sky-high apple stack cake. Layer the apple goodness two days before serving. Later, all you’ll need to top with is a light dusting of confectioners’ sugar. —LeVa Clement, Jackson, Missouri.

Prep: 60min

Total: 01h10min

Yield: 16 servings.

506 calories, 13 grams of fat (8 grams of saturated fat), 54 milligrams of cholesterol, 313 milligrams of sodium, 94 grams of carbohydrate (55 grams of sugars), 4 grams of fiber, and 6 grams of protein make up the nutrition facts.

Ingredients:

• 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

Instruction:

Place apples and water in a 6-qt. stockpot; bring to a boil. Reduce heat; cover and simmer, stirring occasionally, for 40–45 minutes or until apples are soft. Mash into a chunky sauce. When the liquid is absorbed and the sauce has thickened, add brown sugar and pie spice and continue to simmer it, covered, for an additional 10-15 minutes. Cool completely. , Preheat oven to 400°. Cream butter and sugar in a sizable bowl until light and fluffy. One at a time, beat well after each addition of an egg. Beat in vanilla. Buttermilk should be added to the creamed mixture in alternate batches with flour, baking powder, and baking soda, with each addition being well-beaten. , Separate the dough into 8 portions and form each one into a disk. Cut out eight 9-in. circles of parchment. Roll out a dough disk to fit each parchment circle using a floured rolling pin. Transfer to baking sheets. Bake until golden brown, 10-12 minutes. Remove from pans to wire racks to cool completely. Spread a single layer of the filling (one) onto a serving plate. Repeat layers. Cover tightly with plastic wrap and place in refrigerator for 1-2 days or until layers soften. Top with remaining cake layer. If desired, sprinkle cake with confectioner’s sugar.

Dried Apple Stack Cake

Prep: 10min

Yield: 12 servings

Ingredients:

• CAKE
• 5 1/4 cups White Lily® Enriched Bleached All-Purpose Flour
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 2 1/2 cups firmly packed brown sugar
• 1 cup All-Vegetable Shortening
• 2 large eggs, lightly beaten
• 2 teaspoons vanilla extract
• 1/2 cup buttermilk
• APPLE FILLING
• 5 cups water
• 1 pound dried apples
• 2 cups firmly packed brown sugar
• 2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1/4 teaspoon salt
• 1/2 cup powdered sugar

Instruction:

1. HEAT oven to 425°F. Coat 9-inch round pans with flour no-stick cooking spray.
2. Depending on the size of the oven and the number of available pans, this batter holds together well and can be baked in multiple batches.
3. A large bowl should be used to combine the flour, baking soda, baking powder, salt, and cinnamon.
4. BEAT brown sugar and shortening in a large bowl with an electric mixer at medium speed for 5 to 7 minutes, or until light. Beat in eggs and vanilla. Milk should be added in alternating amounts, with each addition being beaten on low speed until just combined.
5. DIVIDE dough into seven portions (about 3/4 cup each). With floured hands, pat dough into prepared pans.
6. BAKE about 10 minutes, or until golden crust forms. Remove from pan and cool completely on wire rack.
7. APPLE FILLING
8. In a sizable pan, such as a Dutch oven, BRING water to a boil.
9. CRUNCH dried apples (a food processor with a metal blade makes this task simple) Add apples to boiling water. Cook uncovered over medium heat for 20 to 25 minutes, or until almost all of the water is absorbed.
10. ADD brown sugar, cinnamon, nutmeg, cloves and salt. Simmer 15 minutes, stirring frequently.
11. ASSEMBLY
12. Between each layer of the cake, SMOOTH an equal amount of the hot filling, stack the layers one on top of the other, and leave the top layer plain. (Work quickly as filling is easier to spread when hot. ).
13. LET stand 24 hours before cutting. If desired, sift powdered sugar on top of the cake before serving.

Appalachian Apple Stack Cake

There is no one-size-fits-all stack-cake recipe or method; rather, there is only a shared understanding of and love for the straightforward dessert. Sheri Castle, an Appalachian author and cookbook author, has developed this version over the course of three decades, and she intends to teach her daughter how to make it.

Prep: 38min

Total: 1h53min

Yield: 20 servings

Serving Size: 124g

Nutritional Information: Serving Size 124g, 298 calories, 63g of carbohydrates, 2g of fiber, 4g of protein, 170mg of sodium, 39g of sugar, 4g of fat, 1g of saturated fat, and 0g of trans fat.

Ingredients:

• 4 to 5 cups (454g) of packed dried apple nuggets or dried apples that have been roughly chopped
• 1 cup (213g) of packed light or dark brown sugar
• 1 teaspoon cinnamon
• 1 teaspoon ginger
• 1/2 teaspoon mace
• 4 to 5 cups (907g to 1134g) water
• 1/4 cup (85g) boiled cider
• 4 1/2 cups (540g) King Arthur Unbleached All-Purpose Flour
• 1/2 cup (99g) granulated sugar
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1/2 cup (170g) sorghum syrup
• 1/2 cup + 2 tablespoons (142g) buttermilk
• 1/3 cup (60g) vegetable shortening
• 1 large egg
• confectioners’ sugar

Instruction:

Place the apples, brown sugar, and spices in a big saucepan to make the filling. Add enough of the water to cover. Over high heat, bring to a boil, then lower the heat to a simmer and let the mixture simmer for about an hour, stirring frequently, until the apples are fork-tender and the filling is very thick. If the mixture gets dry, add more water. If it’s soupy, simmer it for a while longer so that the extra liquid evaporates. After removing from the heat, mash the apples with a potato masher to create a chunky sauce. Stir in the boiled cider. The finished consistency should be similar to apple butter. , To make the cake: Preheat the oven to 350°F. Grease and flour five 9″ cake pans. Bake the batter in batches if you don’t have enough baking dishes. , Combine the flour, sugar, baking soda, baking powder, and salt in a large bowl. Add the sorghum, shortening, egg, and 1/2 cup of buttermilk. Using an electric mixer set to low speed, beat the mixture until it is smooth and resembles cookie dough. Add the final 2 tablespoons of buttermilk if the dough is extremely dry and stiff. The five equal pieces of dough should weigh between 7 and 7 1/2 ounces each. Wrapping each piece in plastic will prevent drying out. Pat a piece of dough evenly into the bottom of each of the prepared cake pans using your lightly floured hands. The dough should be about 3/8″ thick. Lightly prick the dough all over with a fork. Bake the layers for about 15 minutes, or until they are firm when lightly pressed. The layers won’t rise much as they bake. Without waiting for them to cool, take the layers out of the oven and assemble the cake right away. Turn the first layer out onto a sizable cake plate to begin assembling the cake. Spread 1/4 of the apple filling (roughly 1 heaping cup) over it right away. Continue stacking and topping the warm layers. Leave the top layer bare. , Store the cake in an airtight cake carrier or cover it with several layers of plastic wrap, followed by tea towels. At least two days should pass before sprinkling confectioners’ sugar over the top, cutting, and serving the cake.

How To Make Tennessee Apple Stack Cake

If you were raised in Tennessee, you may be familiar with apple stack cake as a cozy local delicacy. You must try it if you’ve never had this cake before and you love apples.

Serving Size: Serves 14

Nutrition Facts: Saturated Fat 6. 7 g, unSaturated Fat 0. 0 g, Carbohydrate 88. 0 g, Sugar 52. 1 g, servingSize Serves 14, Protein 6. 3 g, Fat 11. 2 g, calories 471 cal, Sodium 302. 6 mg, Fiber 2. 3 g, Cholesterol 0 mg.

Ingredients:

• 1 pound dried unsulphured apples (4 to 5 packed cups)
• 1 cup packed dark brown sugar
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 4 cups water
• 5 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 3/4 teaspoon salt
• 3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
• 1 cup granulated sugar
• 2 large eggs
• 1 cup sorghum syrup or dark molasses
• 1 cup buttermilk
• Powdered sugar, for serving (optional)

Instruction:

1. Place all the ingredients for the apple filling in a sizable, heavy-bottomed pot, such as a Dutch oven, and cook it. Over medium-high heat, add the water and bring the mixture to a simmer. 5 minutes of simmering with periodic stirring until the apples are soft.
2. The pan should be taken off the heat and left to cool while you make the cake batter to cool the apple filling.
3. Mix the dry ingredients: In a sizable bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
4. Put the butter and sugar in a stand mixer with a paddle attachment to cream them together. (Alternatively, use a large bowl and electric hand mixer). About 3 minutes, beat at medium-high speed until fluffy.
5. Add the eggs and sorghum after stopping to scrape the sides of the mixing bowl. Then, add the sorghum or molasses after turning the mixer back to medium-low speed and adding the eggs one at a time. For an additional two minutes, beat until homogenous and lighter in color.
6. Buttermilk and flour should be added in equal amounts. Stop the mixer and scrape the bowl’s sides. Reset the mixer to low speed, add about a third of the flour mixture, and mix until all the flour is incorporated. Pour half of the buttermilk in gradually, then blend until smooth. Restart the mixer, scrape the bowl, add another third of the flour mixture, the remaining buttermilk, and then the remaining flour.
7. Cake batter should be chilled; move it to a smaller bowl, cover it, and place it in the fridge for 30 minutes.
8. Process the apple filling: Place the cooked and cooled apple filling in a food processor or blender equipped with a blade attachment while the cake batter is filling. Process or blend into a thick paste, about 2 minutes. While a few minor lumps are acceptable, the paste should generally be smooth.
9. Create a template for the cakes and preheat the oven to 350°F. Arrange 2 racks to divide the oven into thirds. On six sheets of parchment paper, draw a circle with a marker using a 9-inch round cake pan. Turn the parchment papers over so that the underside has the marker circle.
10. Divide the chilled batter into 6 portions and spread it out before baking. Place 1 portion onto the center of each parchment circle. Spread the batter into a thin, even disk that is roughly the size of a circle using an offset spatula. Move each cake layer to its own baking sheet once you have two layers spread out. Bake until dry and set, about 10 minutes. Spread out an additional 2 layers while these 2 are baking, then repeat the spreading and baking process until all layers are baked.
11. Cool the layers by using the parchment paper to carefully remove the baked cake layers from their baking sheets. About 10 minutes for each, allow to cool completely on a wire cooling rack.
12. Remove one cake layer from the parchment and put it on a serving plate before filling and layering the cake. On the cake, evenly distribute about 1 cup of the apple filling. A further cake layer should be stacked on top of the filling, centering it carefully. Repeat until all of the cake’s layers have been filled and stacked. Do not put apple filling on top of the cake.
13. Cover the cake and place it in the refrigerator for 24 hours. Before serving, tightly wrap the stacked cake in plastic wrap.
14. Slice and serve: Remove the cake’s packaging and, if desired, garnish with powdered sugar.

Dried Apple Stack Cake

This apple cake was something my grandmother always made for special occasions.

Prep: 20min

Ingredients:

• 1/2 cup(s) shortening
• 1/2 cup(s) sugar
• 1 – egg , well beaten
• 1/3 cup(s) molasses
• 1/2 cup(s) buttermilk
• 3 1/2 cup(s) flour
• 2 teaspoon(s) baking powder
• 1/2 teaspoon(s) baking soda
• 1/2 teaspoon(s) salt
• 1 teaspoon(s) ginger
• 1 teaspoon(s) vanilla extract
• – dried apples , cooked and seasoned

Instruction:

1. Using a mixer, combine the shortening and sugar. Add the egg, molasses, and buttermilk. Mix well . Sift together the flour, baking powder, baking soda, salt, and ginger. Add to other mixture . Mix Well . Add vanilla . It makes a dough . Divide dough into 6 or 7 balls . Roll out each ball to fit a 9-inch cake pan as you would pastry. Bake at 350* for 10 – 12 minutes. After spreading old-fashioned dried apples that have been cooked, sweetened, and spiced, stack each layer once it has cooled.

Old-Fashioned Appalachian Stack Cake with Dried Apple Filling

FAQ

How to make a stacked cake?

1. 225g self-raising flour.
2. 1 level tsp baking powder.
3. 225g caster sugar.
4. 2 large eggs.
5. ½ tsp almond extract.
6. 150g butter, melted.
7. 250g cooking apples, peeled and cored.
8. 25g flaked almonds.