This cake makes enough for about twelve to sixteen servings so there should be plenty for everyone to enjoy. It takes about forty minutes to prepare because the cake batter has to chill in the refrigerator . Then it takes ten minutes to bake and at least a day to cool again in the refrigerator before it is ready. It is so heavenly, you'll forget all about how long you had to wait to try it!
Let's Get Started!
The Ingredients To Gather:
apple filling:
1 pound dried unsulphured apples (4 to 5 packed cups)
1 cup packed dark brown sugar
1 teaspoon ground cinnamon
1 teaspoon ground ginger
4 cups waterthe cake layers:
5 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
3/4 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
1 cup granulated sugar
2 large eggs
1 cup sorghum syrup or dark molasses
1 cup buttermilk
Powdered sugar, for serving (optional)
The Step By Step Directions To Follow:
Place all the ingredients in a large, heavy-bottomed pot, such as a Dutch oven. Add the water and bring to a simmer over medium-high heat. Simmer, stirring occasionally, until the apples are softened, about 5 minutes.
Remove the pan from the heat and set aside to cool while you prepare the cake batter.
Whisk the flour, baking powder, baking soda, cinnamon, and salt together in a large bowl; set aside.
Place the butter and sugar in a stand mixer fitted with a paddle attachment. (Alternatively, use a large bowl and electric hand mixer). Beat on medium-high speed until light and fluffy, about 3 minutes.
Add the eggs and sorghum: Stop and scrape down the sides of the mixing bowl with a spatula. Return the mixer to medium-low speed and add the eggs one at a time, followed by the sorghum or molasses. Beat until homogenous and lightened in color, about 2 minutes more.
Add the flour, alternating with the buttermilk: Stop the mixer and scrape down the sides of the bowl. Add about 1/3 of the flour mixture, return the mixer to low speed, and mix until all the flour has been incorporated. Slowly pour in 1/2 of the buttermilk and mix until homogenous. Repeat stopping the mixer and scraping, mixing in another 1/3 of the flour mixture, then the remaining buttermilk, and finally the remaining flour.
Transfer the cake batter to a smaller bowl, cover, and refrigerate for 30 minutes.
: While the cake batter is filling, transfer the cooked and cooled apple filling into in a food processor fitted with the blade attachment or a blender. Process or blend into a thick paste, about 2 minutes. Some small lumps are okay, but the paste should be fairly smooth.
Arrange 2 racks to divide the oven into thirds and heat to 350°F. Use a 9-inch round cake pan to trace a circle onto 6 pieces of parchment paper with a marker. Flip the parchment papers over so that the marker circle is on the underside.
Divide the chilled batter into 6 portions. Place 1 portion onto the center of each parchment circle. Use an offset spatula to spread the batter into a thin, even disk about the size of the circle. When you have 2 cake layers spread out, move them each to their own baking sheet. Bake until dry and set, about 10 minutes. While these 2 layers bake, spread out another 2 layers, and repeat baking and spreading until all the layers are baked.
Carefully slide the baked cake layers off their baking sheets using the parchment paper. Cool completely on a wire cooling rack, about 10 minutes each.
Remove 1 cake layer from the parchment and place on a serving plate. Spread about 1 cup of the apple filling evenly on the cake. Stack another cake layer on top of the filling, taking care to center it. Repeat with filling and stacking the cake until all the cake layers are used. Do not put apple filling on top of the cake.
Tightly wrap the stacked cake in plastic wrap and refrigerate for 24 to 48 hours before serving.
Unwrap the cake and garnish with powdered sugar, if desired, before slicing and serving.Storage: The filled and layered cake can be wrapped and stored in the refrigerator for up to 2 days. Dust with powdered sugar just before serving.
Happy Baking!
This Apple Stack Cake is so delicious, it may just become your new favorite apple dessert! Have you made this cake before?
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Article Source: The Kitchn
Looks good