Moist and delicious cakes, stack in a sweet apple filling. The Apple Stack Cake takes a little scrumptious to a whole new level. Once you’ve tasted this cake, you’ll fall in love with the hearty texture and mouthwatering apple flavor. So, go ahead and indulge; you deserve to.
This Apple Stack Cake is pretty simple to prepare; all you need to do is make the apple filling first, then make the cake layers. Then all you need to do is stack and layer the cakes in the apple filling. The final and most challenging step in this recipe is waiting 2 days before eating the cake. Hard, I know, but I promise you; it’s worth the wait.
Make Use Of Those Extra Apples
If you have a surplus of apples and don’t know what to do with them, this recipe is the solution to your predicament. This cake is also ideal for the autumn season or any festive occasion. This Apple Stack Cake will take your tastebuds for a joy ride!
How To Serve
This cake is super delicious when served with a warm cup of coffee or tea in the afternoon, but you don’t have to stick to hot beverages; you can also enjoy this cake with a tall glass of cold milk. Dust it in a thin layer of powdered sugar, and you’ve got yourself an eyecatching dessert.
How Many Servings?
This recipe yields 12 slices of Apple Stack Cake, perfect for a small party or family get-together. It is also great for a brunchtime treat, a snack, or even a Sunday evening dessert. Present to your friends and family, and you’ll have zero complaints.
• Dutch Pan – We used this pot to prepare the apple filling. If you don’t have one, a cast iron pan will work as a substitute.
• Potato Masher – Use this or a fork to mash the apples gently.
• Cake Pan – You will need two or more 9-inch cake pans to bake the cakes.
• Mixing Bowl – You’re going to need two of these to separate and combine the ingredients.
• Pastry Blender/ Cutter – We used this to blend all the dry ingredients.
• Cake Plate – This is used to assembly the cake layers and apple filling.
The Main Ingredient
Apples – We used 2 cups (1 pound) of apples in the filling. You can use your favorite type of apple(s), just peeled, chopped up, and use. Dried apples are also a good option as they tend to have a more concentrated apple flavor that holds up well to cooking.
Vegetable Shortening – We used this ingredient in the cake mixture. If you choose not to use it or don’t have any, you can use butter or margarine as a substitute. Just use these alternatives in an equal amount to the recipe requirements.
• Apples – Peeled, chopped, and cooked with spices and water.
• Sugar – Adds sweetness and color to the apple filling.
• Cinnamon – Used to add spice and flavor to the apple mixture
• Ginger – Mixed into the apple pieces with the other spices for taste.
• Nutmeg – Enhances the taste and aroma of the apple filling.
• Water – Used to submerge and cook the apple mixture until it thickens.
• Flour – Gives structure to the cakes.
• Baking Soda – Combined with the dry ingredients.
• Baking Powder – This acts as a leavening agent for the dough.
• Salt – Strengthen the dough and enhance the flavor of the final product.
• Shortening – Combined with the sugar and molasses until smooth.
• Sugar – Adds sweetness and adds flavor to the dough.
• Sorghum Molasses – Used as a sweetener and flavor enhancer for the cake.
• Eggs – Lightly beaten and added to the creamed mixture.
• Buttermilk – Added alternately to the egg mixture.
To make Apple mixture
1. Using a large Dutch oven, combine the apples, brown sugar, cinnamon, ginger, and nutmeg. Stir until the ingredients evenly coat the apples.
2. Submerge the spiced apple pieces in water and bring to a boil over medium-high heat. Reduced the heat and simmer until the mixture thickens and the apples have cooked.
3. Remove the pot from the fire and gently mash the apples using the potato masher until the apples are in smaller pieces.
To Make The Cake Dough
1. Preheat your oven to 350°F and grease (2-3) 9-inch baking pans.
2. In a large mixing bowl, beat the brown sugar, shortening, and molasses until the mixture is creamy and lump-free. Mix in the eggs one at a time, beating well after each one.
3. In another large bowl, add the dry ingredients and blend well with a pastry cutter.
4. Using the mixer with a dough hook, add one-third of the flour and half of the buttermilk and mix combine. Add another third of the flour mixture with the other half of the buttermilk, then mix well.
5. Slowly add the final third of the flour mixture and gently knead the dough until it resembles cookie dough.
6. Place the dough on a floured-dusted counter and portion the dough into six equally-sized parts. Roll out a piece of the dough into a round measuring a little under 9 inches.
7. Place the round into one of the baking pans, patting evenly to fit the bottom, then poke the dough all over using a fork.
8. Bake these until firm for about 15 minutes.
1. When you remove the first set of cake layers from the oven, turn them out on the cake plate and spread one cup of the apple mixture between each. Repeat this process until you have six layers.
2. Using an airtight container, cover the cake and leave it at room temperature for about two days. Slice and serve.
Rest For 2 Days
After baking the 6 cakes and layering each with the apple mixture, you should let the completed Apple Stack Cake rest at room temperature for two days. This technique will allow the cake layers to absorb the apple mixture properly, becoming moist and flavorful.
I used this tool to work blended the dry ingredients. If you do not have one, it is safe to use a fork or whisk. They are just as effective as the pastry Cutter and will get the job done promptly.
How To Store
You can wrap the cake in plastic or place it in an airtight container and refrigerate it for up to a week. You can also store this cake at room temperature for two to three days in a cool place.
To recap, I find that this recipe to be easy and fun to make; it doesn’t cost much, and the taste is out of this world. The delicious fruity flavor of this cake will be a hit with kids and adults alike, so make plenty.
- 1 teaspoon ground cinnamon
- 1 cup brown sugar
- 2 cups apples (Peeled and chopped)
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 4 to 5 cups water (separated)
- 1 teaspoon baking soda
- 5 cups all-purpose flour
- 1 teaspoon salt
- 2 eggs
- 1 teaspoon baking powder
- 2/3 cup vegetable shortening
- 1 cup molasses
- 1 cup buttermilk
- 1 cup sugar
- In a large Dutch oven, add apples, brown sugar, cinnamon, ginger, and nutmeg. Slowly mix until the spices are evenly distributed.
- Over medium-high heat, cover the apples in water and boil the apple spice mixture.
- Turn down the heat and simmer until the apples are fork-tender and the sauce thickens. Stir frequently and add more water as needed.
- Take the pot from the heat and use a potato masher to mash the apple into smaller pieces carefully.
To Make The Cake Dough
- Preheat your oven to 350°F and grease two to three 9 inch cake pans with nonstick spray.
- Cream the sugar, molasses, and shortening in a large bowl until the mixture is smooth, then add eggs one by one, beating each one well before adding another.
- In a separate bowl, use a pastry cutter to combine the flour, baking powder, baking soda, and salt until well blended.
- Using the hook attachment on the mixer, combine a third of the flour and half of the buttermilk until blended. Add another third of the flour with the remaining half of the buttermilk and mix well.
- Add the last third of the flour slowly, gently allowing the mixer to knead the mixture to a cookie dough consistency.
- On a lightly floured surface, cut the dough into six equal pieces. Then roll out a piece of dough into a slightly shy of a 9-inch circle.
- Insert the round in one of the pans and use your finger to fit it into the bottom. Lightly prick the dough all over with a fork and bake for 15 minutes until firm.
- Once the first layer is baked, take it from the oven, place it on a cake plate, and spread a cup of apple filling over the top.
- Repeat the process, adding another layer of cake on top, followed by more apple mixture. Continue doing this until you've made six layers.
- Place the cake in an airtight container and allow it to rest at room temperature for about two days.
- Slice and serve.