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Recipe Name: Apple Stack Cake Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 1

1 Pound(s) Golden delicious apples
peeled cored and thinly
1/2 Cup(s) Water
1 Cup(s) Sugar
1/4 Teaspoon(s) Ground cinnamon
1/8 Teaspoon(s) ground allspice
1 Cup(s) Unsalted butter, room
1/2 Cup(s) Molasses or sorghum syrup
2 Eggs, room temperature
1/4 Cup(s) Lowfat buttermilk, room
6 Cup(s) All-Purpose Flour
1 Teaspoon(s) Baking soda
To make the filling, in a nonreactive medium saucepan over medium-high
heat, combine the sliced apples and water and bring to a boil. Reduce
the heat to low, cover and simmer until the apples are soft and the
water has evaporated, about 25 minutes. Remove from the heat. Mash the
apples with the back of a fork and fold in the sugar, cinnamon and
allspice. Return the pan to medium-low heat and simmer, stirring
occasionally, until the sugar has dissolved and the mixture is thick,
about 20 minutes. Set aside to cool. Preheat oven to 350 degrees. To
make the cake, in a large bowl, combine the butter, molasses or
sorghum, sugar and eggs. Using an electric mixer on medium speed, beat
until light and fluffy, about 4 minutes. Add the buttermilk and blend
well. In a separate bowl, sift together the flour, baking soda and
cinnamon. Using a wooden spoon, fold the flour mixture into the
creamed mixture until well blended. Turn the dough out onto a lightly
floured work surface. Divide dough into 10 equal portions. Using the
outline of an 8-inch round baking pan, draw a circle on waxed paper.
Roll out 1 portion of the dough to fit the circle, then slide the
dough circle and waxed paper onto a baking sheet and bake on the
middle oven rack until golden brown, 12 to 14 minutes. Slide the round
off the baking sheet onto a wire rack to cool, removing the waxed
paper while still warm. Repeat with the remaining dough for a total of
10 baked rounds. To assemble the cake, place 1 cooled round layer onto
a serving plate and spread with 1 to 2 tablespoons of cooked apple
filling. Top with another cake layer, spread with filling and repeat,
alternating cake layers with filling and ending with cake. Do not
spread filling over the top cake layer. Cover tightly with plastic
wrap and store at room temperature for up to two days before serving.
#HE1A09 Recipe by: DEAN FEARING SHOW #HE1A09 Posted to MC-Recipe
Digest V1 #786 by Sue <> on Sep 17, 1997

Nutrition (calculated from recipe ingredients)
Calories: 6340
Calories From Fat: 1777
Total Fat: 202.3g
Cholesterol: 862.5mg
Sodium: 1522mg
Potassium: 1566.7mg
Carbohydrates: 1040.5g
Fiber: 32.9g
Sugar: 450.3g
Protein: 95.4g

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