Best Apple Jack Stack Cake Recipes

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.

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.

APPLE STACK CAKE RECIPE BY TASTY

Steps:

• Make the apple filling: Combine the dried apples, brown sugar, cinnamon, ginger, nutmeg, and water in a large pot over medium-high heat. Bring to a light boil, then reduce the heat to low. Cook for 30 minutes-1 hour, or until the apples are tender and have absorbed the liquid.
• Mash the apples with a potato masher until no large chunks remain. Remove from the heat and let cool.
• Make the cake: In a large bowl, combine the flour, baking powder, baking soda, salt, and cinnamon.
• In a separate large bowl, cream together the butter and sugar until light and fluffy.
• Add the eggs and molasses, and whisk until fully incorporated and the mixture is light brown.
• Add ⅓ of the flour mixture to the wet ingredients and fold with a spatula until fully incorporated. Add half of the buttermilk and stir until fully combined. Continue alternating with the remaining flour and buttermilk, fully incorporating each addition before adding the next. The batter will be thicker than a traditional cake batter.
• Chill the cake batter for 30 minutes.
• Preheat the oven to 350˚F (180˚C). Grease as many 9-inch (22-cm) cake pans as you have and line with parchment paper.
• Dump the cake batter onto a floured surface and dust with more flour. Pat into a rectangle, then divide into 5 equal pieces.
• Transfer a piece of cake batter to a prepared pan and pat into an even layer. Bake for 12 minutes, until firm. Repeat with the remaining layers. Let cool completely.
• To assemble, add a cake layer to a serving plate and top with a layer of apple filling. Spread evenly. Repeat with the remaining cake layers and filling.
• Wrap the cake in plastic wrap and chill for 24 hours.
• Dust the cake with powdered sugar, then slice and serve.
• Enjoy!

APPLE JACK STACK CAKE

Steps:

• For the filling:
• Put the apples, brown sugar, cider, and applejack in a large saucepan; bring to a boil over medium-high heat. Reduce the heat to medium-low and simmer, covered, stirring occasionally, until the apples are tender, about 20 minutes. Drain the apples and reserve 1/4 cup of the liquid. Set aside.
• For the cake:
• Position the racks in the upper-middle and lower-middle of the oven and preheat the oven to 350°F. Coat two baking sheets with cooking spray.
• In a medium bowl, whisk the flour, baking powder, baking soda, and salt together. In a large liquid measuring cup, whisk together the buttermilk and vanilla.
• In large bowl, with an electric mixer at medium-high speed, beat the butter and granulated sugar until light and fluffy, about 2 minutes. Reduce the speed to medium-low and add the molasses, beating until incorporated. Add the eggs one at a time and mix until incorporated. Gradually add the buttermilk (the mixture will look curdled); add the flour mixture and mix until a soft dough forms-it should look like cookie dough. Remove the dough from the bowl, pat into a round, cover in plastic wrap, and refrigerate for 20 minutes.
• Divide the dough into 6 equal portions, about 8 1/2 ounces each. On parchment paper, roll portions of dough into circles about 1/4 inch thick. Use an 8-inch cake pan as a guide to trim into uniform 8-inch circles. Bake one circle on each prepared sheet until golden brown, 10 to 12 minutes, rotating and switching the baking sheets halfway through baking. Transfer the circles to cooling racks and let cool completely. The cakes will harden and set as they cool. Repeat with remaining dough. Reroll scraps to form a seventh layer.
• Place the first layer on a serving plate and spread with 1/4 cup of the apple butter. Arrange one-sixth of the cooled cooked apples on top of apple butter and top with another layer of cake. Repeat with the remaining filling and cake layers, ending with a cake layer on top. Wrap the cake tightly in plastic wrap and refrigerate until the layers soften, at least 12 hours and up to 2 days.
• For the glaze:
• In a small saucepan, combine the brown sugar, reserved apple cider mixture, and the molasses. Bring to a low boil over medium-high heat and cook until the sugar is dissolved, about 2 minutes. Remove from the heat and stir in the butter until smooth. Let cool for 5 minutes, then pour the glaze over the top of the cake. Slice and serve, or store the cake, covered, at room temperature for up to 3 days.