Apple Stack Cake
My mom loved to bake this sky-high apple stack cake. Layer the apple goodness two days before serving. Later, a dusting of confectioners' sugar is the only topping you'll need. —LeVa Clement, Jackson, Missouri
Total TimePrep: 1 hour + chilling Bake: 10 min./batch + cooling
- 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
- 2 teaspoons vanilla extract
- 6 cups all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 cup buttermilk
- Confectioners' sugar, optional
- 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, one 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 eight portions; shape each into a disk. Cut out eight 9-in. circles of parchment paper. With a floured rolling pin, roll out a dough disk to fit each parchment circle. Transfer to baking sheets. Bake 10-12 minutes or until golden brown. Remove from pans to wire racks to cool completely.
- Place one 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.
Nutrition Facts1 slice: 506 calories, 13g fat (8g saturated fat), 54mg cholesterol, 313mg sodium, 94g carbohydrate (55g sugars, 4g fiber), 6g protein.
Originally published as Apple Stack Cake in Taste of Home Christmas Annual 2016
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