OLD-FASHIONED STACK CAKES
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
Time 40m
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, Fat 6g fat (4g saturated fat), Cholesterol 35mg cholesterol, Sodium 343mg sodium, Carbohydrate 52g carbohydrate (29g sugars, Fiber 1g fiber), Protein 4g protein.
TENNESSEE MOUNTAINS STACK CAKE
This is a popular recipe around here.The layers stack on top of each other to make one cake.My grandmother use to put dried,cooked apples between the layers.
Provided by Theresa Thunderbird
Categories Dessert
Time 35m
Yield 1 cake
Number Of Ingredients 8
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
Recipe by Andrea Hall Puyallup, Wash. The article reads ... This eight-layer cake, an Appalachian specialty, is known by various names, including apple stack cake, pioneer stack cake, and washday stack cake. The last name refers to how the cookie-like layers were often baked on washday and then layered with apple butter and left to sit for a day or two before being served. As the cake sits, the cookie-like layers soak up moisture from the apple butter and soften, becoming tender and cake-like in the process.
Provided by Charlotte J
Categories Dessert
Time P1DT30m
Yield 10-12 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 821.6, Fat 20.5, SaturatedFat 12.2, Cholesterol 91.6, Sodium 377.6, Carbohydrate 154, Fiber 6.8, Sugar 91.5, Protein 10.1
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