Apple stack cake is a traditional Appalachian dessert made with layers of thin, flat pancakes stacked on top of each other and filled with apples. In this blog, I will share with you an apple stack cake recipe that is extremely delicious. The cake is usually made in the fall, when apples are in season, and is often served at weddings and other special occasions.
As fall comes to a close, apples are in season and at their peak of freshness. This is the perfect time to bake an apple stack cake! This cake is made with layers of thin, crisp apple slices sandwiched between moist, spiced cake. It’s easy to make and can be customized with your favorite fall flavors. The cake is then stacked and held together with a sweet, sticky syrup.
How To Make Apple Stack Cake
Making Apple Stack Cake is not difficult, but it does take a little time to assemble the layers. The most important part of making this cake is to start with very thinly sliced apples. You can either use a mandoline or a sharp knife to get the apples thinly sliced. If you have thicker slices of apples, your cake will be more difficult to stack and may fall apart. It’s also a beautiful cake to look at, and it’s perfect for special occasions like birthdays and weddings. Give it a try today!
Ingredients
- 16 ounces dried apples (chopped)
- 5 cups water
- 1 cup brown sugar (packed)
- 2 teaspoons apple pie spice
- 1 cup butter (softened)
- 2 cups sugar
- 2 large eggs (room temperature)
- 2 teaspoons vanilla extract
- 6 cups all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 cup buttermilk
- Confectioners’ sugar (optional)
Step By Step Instructions To Make Apple Stack Cake
Step 1
Fill a 6-quart pot with apples and water. Bring to a boil. Slowly simmer, uncovered, for 40-45 minutes or until the apples are soft. Make a chunky sauce by mashing.
Step 2
Stir in brown sugar and pie spice; simmer, uncovered, for 10-15 minutes or until liquid is absorbed and sauce thickens. Allow to cool completely.
Step 3
Preheat the oven to 400°. Cream butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Add vanilla extract.
Step 4
Mix flour, baking powder, and baking soda in another bowl; alternately add flour mixture and buttermilk, beating well after each addition.
Step 5
Make 8 disks from the dough by dividing it into 8 portions. Cut out eight 9-inch squares. A circle of parchment. Roll out each dough disk with a floured rolling pin.
Step 6
Place on baking sheets. Bake for 10-12 minutes, or until golden brown. Cool completely on wire racks after removing from pans.
Step 7
Place one layer on a serving plate; spread with 2/3 cup filling. Continue layering. Place the remaining cake layer on top; wrap tightly in plastic wrap; refrigerate 1-2 days. Sprinkle confectioner’s sugar on cake if desired. Enjoy!
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In Closing
We hope you enjoyed this recipe for Apple Stack Cake. Apple Stack Cake is a delicious, old-fashioned cake that’s perfect for fall. It’s easy to make and can be served with a variety of toppings, making it a versatile dessert option. If you have any questions about this recipe, please leave a comment below. Thanks for reading!
Apple Stack Cake Recipe
Ingredients
- 16 ounces dried apples (chopped)
- 5 cups water
- 1 cup brown sugar (packed)
- 2 teaspoons apple pie spice
- 1 cup butter (softened)
- 2 cups sugar
- 2 large eggs (room temperature)
- 2 teaspoons vanilla extract
- 6 cups all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 cup buttermilk
- Confectioners' sugar (optional)
Instructions
- Fill a 6-quart pot with apples and water. Bring to a boil. Slowly simmer, uncovered, for 40-45 minutes or until the apples are soft. Make a chunky sauce by mashing.
- Stir in brown sugar and pie spice; simmer, uncovered, for 10-15 minutes or until liquid is absorbed and sauce thickens. Allow to cool completely.
- Preheat the oven to 400°. Cream butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Add vanilla extract.
- Mix flour, baking powder, and baking soda in another bowl; alternately add flour mixture and buttermilk, beating well after each addition.
- Make 8 disks from the dough by dividing it into 8 portions. Cut out eight 9-inch squares. A circle of parchment. Roll out each dough disk with a floured rolling pin.
- Place on baking sheets. Bake for 10-12 minutes, or until golden brown. Cool completely on wire racks after removing from pans.
- Place one layer on a serving plate; spread with 2/3 cup filling. Continue layering. Place the remaining cake layer on top; wrap tightly in plastic wrap; refrigerate 1-2 days. Sprinkle confectioner's sugar on cake if desired. Enjoy!
