Sunday, September 27, 2015

Apple Stack Cake

 Hope you are all having a blessed Sunday.
Today, I thought that I would check-in with y'all and share this yummy looking cake. I should share this with you, right off the start, I haven't made this cake, but I couldn't resist sharing it. Doesn't it look delicious? Just look at all those layers of yummy goodness. What a great cake this would make for a Fall dinner party or serve it at Thanksgiving (your family would be impressed). So, here is the recipe, enjoy!! See you all tomorrow, at Show and Share.
                                                                      Linda here


  • 3 pounds tart apples (such as Granny Smith), peeled and cut into 1/2-inch wedges
  • 3 pounds crisp apples (such as Braeburn or Honeycrisp), peeled and chopped
  • 1 cup firmly packed light brown sugar
  • 1/2 lemon, sliced
  • CAKE
  • Vegetable cooking spray
  • 6 (8-inch) round disposable aluminum foil cake pans
  • Parchment paper
  • 1 cup butter, softened
  • 2 cups sugar
  • 5 large eggs, separated
  • 1 1/2 teaspoons apple pie spice
  • 3 cups all-purpose flour, divided
  • 1 cup buttermilk
  • 1 teaspoon baking soda
  • 1 cup chopped toasted pecans
  • 1 cup apple butter
  • Apple Cider Glaze


1. Prepare Filling: Bring first 4 ingredients to a light boil in a Dutch oven over medium-high heat. Reduce heat to medium-low, and simmer, stirring often, 25 to 30 minutes or until apples are tender and juices thicken. Discard lemon slices. Cool completely (about 2 hours). Cover and chill until ready to use.

2. Prepare Cake: Lightly grease disposable cake pans with cooking spray; line bottoms of pans with parchment paper, and lightly grease parchment paper.

3. Preheat oven to 350°. Beat butter at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add sugar, beating until light and fluffy. Add egg yolks, 1 at a time, beating just until blended after each addition.

4. Stir together apple pie spice and 2 3/4 cups flour in a medium bowl; stir together buttermilk and baking soda in a small bowl. Add flour mixture to butter mixture alternately with buttermilk mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition.

5. Stir together pecans and remaining 1/4 cup flour. Fold pecan mixture and apple butter into batter.

6. Beat egg whites at high speed with an electric mixer until stiff peaks form. Stir about one-third of egg whites into batter; fold in remaining egg whites.

7. Divide cake batter among prepared pans, spreading with an offset spatula.

8. Bake at 350° for 7 minutes; rotate pans from top rack to bottom rack. Bake 7 to 9 more minutes or until a wooden pick inserted in center comes out clean.

9. Remove cake layers from oven, and brush each with 2 to 3 Tbsp. warm Apple Cider Glaze. (Reserve remaining glaze.) Cool cake layers in pans on wire racks 10 minutes. Remove from pans to wire racks; discard parchment paper. Cool completely (about 30 minutes).

10. Assemble Cake: Place 1 layer, glaze-side up, on serving platter. Top with 1 1/2 cups filling. Repeat with remaining layers and filling. Top last layer with any remaining filling, and drizzle cake with desired amount of reserved Apple Cider Glaze.
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20 North Ora said...

Yum! That not only look delicious but beautiful as well. Thanks for sharing the recipe.


BeachGypsy said...

Love the picture of the little country church!I grew up seeing churches like thus in the mountains

Junkchiccottage said...

Oh my yum!!!!

AnnMarie aka Vintage Junkie aka NaNa said...

Looks delicious and easy too! Pinned in my Fall Recipes board!

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