Apple Stack Cake
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Apple Stack Cake
  Apple    Cakes  
Last updated 6/12/2012 1:04:35 AM. Recipe ID 29123. Report a problem with this recipe.
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      Title: Apple stack cake
 Categories: New, Text, Import
      Yield: 1 Servings
 
MMMMM--------------------------FILLING-------------------------------
      1 lb Golden Delicious apples;
           -peeled, cored and thinly
           -sliced
    1/2 c  Water
      1 c  Sugar
    1/4 ts Ground cinnamon
    1/8 ts Ground allspice

MMMMM----------------------------CAKE---------------------------------
      1 c  Unsalted butter; room
           -temperature
    1/2 c  Molasses or sorghum syrup
      1 c  Sugar
      2    Eggs; room temperature
    1/4 c  Lowfat buttermilk; room
           -temperature
      6 c  All-purpose flour
      1 ts Baking soda
      1 ts Ground cinnamon
 
  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.
  
  Yield: 15 servings
  




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Recipe ID 29123 (Apr 03, 2005)

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