Best 7 Moms Apple Stack Cake Recipes

MOM'S APPLE STACK CAKE

Steps:

• Mix together cookie layer ingredients and add enough flour to roll out nicely.
• Take a piece of dough about the size of your fist and pat it out in pie tins.
• It will be thin.
• Bake 2 at a time at 375 degrees about 10 minutes.
• Makes about 9 pie size cookies.
• Spread filling between each layer and on top of assembled cake.
• Sometimes you can make 2 cakes from this recipe.
• This cake improves with age after the filling has soaked into the cookie layers.
• Best if eaten a day or 2 after it is made.

APPLE STACK CAKE

Steps:

• 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, 1 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 8 portions; shape each into a disk. Cut out eight 9-in. circles of parchment. With a floured rolling pin, roll out a dough disk to fit each parchment circle. Transfer to baking sheets. Bake until golden brown, 10-12 minutes. Remove from pans to wire racks to cool completely., Place1 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.

MOM'S APPLE STACK CAKE

Steps:

• 1. Preheat oven to 350 degrees. Spray six 9-inch cake pans with nonstick cooking spray. Line bottoms of pans with parchment paper, and spray parchment paper with cooking spray. 2. Using an electric mixer, beat shortening and sugar until creamy. Add buttermilk, molasses, egg and vanilla, beating well. 3. Combine flour, ginger, baking soda, salt, cinnamon and nutmeg. Make a well in center of flour mixture. Add shortening mixture, stirring just until combined.
• 2. Stir well, and roll out dough as you would for a piecrust. Cut to fit 9-inch pan or cast-iron skillet (this amount of dough will make 7 layers). Bake layers for 10 to 12 minutes, or until lightly browned. When cool, stack layers with spiced, sweetened old-fashioned dried apples. (See recipe below.) Spread between layers and smooth around sides and top. Sprinkle with powdered sugar. Prepare cake at least a day before serving it and put in refrigerator (it will keep several days, if necessary, in a cool place). To serve, slice into very thin layers.
• 3. Put 1 pound apples in heavy pan and cover with cold water. You may need to add water several times to keep apples from sticking to pan. Cook until soft enough to mash. While still hot, mash apples and add 1 cup brown sugar, 1 cup white sugar, 1 teaspoon cinnamon, ¼ teaspoon cloves, and 1 teaspoon allspice.
• 4. Dust with powdered sugar.

GREAT GRANDMA EFFIE'S OLD FASHIONED STACK CAKE

Steps:

• Cream shortening with molasses in very large bowl, then add in one beaten egg.
• Mix all dry ingredients adding milk in as you mix. Add Vanilla. Beat to a stiff dough.
• Flour your counter and lightly flour your rolling pin. Roll out to thickness of pie dough. (VERY THIN) This dough will make 9-10 layers.
• Cut out your circles with a scalloped pie pan. Place rounds of dough on a cookie sheet (I line it with wax paper) 2 at a time. And bake 12 minutes at 350°F.
• After all rounds are baked, put layers together with a homemade or sweet flavored applesauce.
• Let set before serving. Great also warm with vanilla ice cream.
• My time chart is if you also made your own applesauce (peeling coring etc.).

OLD-FASHIONED STACK CAKE WITH APPALACHIAN APPLE BUTTER FILLING

Steps:

• 1. Preheat oven to 350 degrees. Spray 6 (9-inch) cake pans with nonstick cooking spray. Line bottoms of pans with parchment paper, and spray parchment paper with cooking spray.
• 2. In a medium bowl, beat shortening and sugar at medium speed with a mixer until creamy. Add buttermilk, molasses, egg and vanilla, beating well. In a large bowl, combine flour, ginger, baking soda, salt, cinnamon and nutmeg. Make a well in center of flour mixture. Add shortening mixture, stirring just until combined.
• 3. On a lightly floured surface, form dough into a log; cut into six equal portions. Place one portion in each prepared pan, and use fingers to lightly pat dough to edges of pans. Bake for 10 to 12 minutes or until lightly browned. Remove from pans and cool completely on wire racks. Cake will have the consistency of a gingerbread cookie.
• 4. Cook time: Depends on how big you want your stack. This recipe makes one 9-inch cake with six stacks. Three stacks were baked simultaneously for 10 to 12 minutes The filling (recipe below) takes about an hour. Allow 24 hours for the cake to chill in the refrigerator.
• 5. Make filling: In large saucepan, combine dried fruit and all dry ingredients. Add enough liquid to cover. Bring to a low boil and cook, stirring often, for 45 minutes. Remove from heat, and let stand for 10 minutes or until cooled slightly. Transfer to the work bowl of a food processor or container of a blender; process until smooth. Use while still warm.
• 6. To put cake together, place one cake layer on a serving plate or cake stand; spread with about 3/4 cup warm fruit butter filling. Repeat procedure with remaining layers and fruit butter filling, stacking each on previous layer. Do not spread fruit butter filling on top layer. Cover and refrigerate cake for at least 24 hours. Just before serving, dust with confectioners' sugar.

BEST APPLE STACK CAKE

Steps:

• Preheat oven to 350.
• Coat 2 cake pans with flour type baking spray.
• Bring apples and enough water to cover them to a simmer till apples are completely softened- about 10 mins.
• Drain apples - reserve 1/2 Cup water.
• Combine apples, brown sugar, apple butter, cinnamon,ginger, nutmeg and cloves in a lg. bowl.
• Combine milk and lemon juice in a sm. bowl. Let sit for 10 mins.Add egg , egg yolk and lemon zest- whisking to blend.
• Beat sugar and butter at med-high with mixer until light and fluffy.
• Gradually add flour mixture to butter mixture alterantively with milk mixture, beginning and ending with flour mixture.
• Beat on low until well combined.
• Divide into 5 equal portions. Pat 1 portion into the 2 prepated pans reserving 3 portions.
• Bake until edhes and top are brown 10 to 15 minutes. Cool for 5 minutes then remove from pans.
• Repeat with remaining layers until all are baked.
• To assemble.
• Place 1 cake on a cake stand Spread about 1 1/2 Cups apple mixture.
• Repeat with remaining layers and apple mixture until all are used.
• Cover tightly and store in refrigerator overnight.
• Garmish with apples.

MOM'S PRIZE WINNING RAW APPLE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Make the topping by mixing together 1/4 cup brown sugar, 1/4 cup white sugar, chopped walnuts and 1/2 teaspoon cinnamon. Set aside.
• In large bowl, mix together 1 cup white sugar, 1/2 cup brown sugar, flour, salt, baking soda and cinnamon. Make a well in the center, and pour in the oil, eggs and sour milk. Beat until smooth, then fold in chopped apples.
• Pour batter into prepared pan. Sprinkle with topping mixture. Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean.