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Stacked Applesauce Cake
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Stacked Applesauce Cake From Country Living The three tall layers of our easy-to-make variation of the traditional Kentucky Apple Stack Cake float on pillows of spiced whipped cream. User Rating: RecipeReviews Save this recipe Add ingredients to my shopping list Submit your version Nutritional Information (per serving) Calories 384 Total Fat 20g Saturated Fat -- Cholesterol 64mg Sodium 303mg Total Carbohydrate 48.7g Dietary Fiber 1.5g Sugars -- Protein 3.7g Calcium -- Ann Stratton Serves: 16 Edit Yields: One 9-inch 3-layer cake Cook Time: 40 min Oven Temp: 350 Ingredients U.S. Metric Conversion chart | |
3 cup(s) | all-purpose flour |
3 teaspoon(s) | baking soda |
1 1/2 teaspoon(s) | baking powder |
3/4 teaspoon(s) | cinnamon |
3/4 teaspoon(s) | nutmeg |
1/4 teaspoon(s) | cloves |
3/4 cup(s) | unsalted butter, softened |
1 1/2 cup(s) | granulated sugar |
2 large | eggs |
3 teaspoon(s) | vanilla extract |
3 cup(s) | unsweetened applesauce |
Cinnamon Whipped Cream | |
2 tablespoon(s) | confectioners' sugar, (optional) |
Directions
Make the batter: Preheat oven to 350 degrees F. Using a small brush, lightly coat three 9-inch cake pans with softened butter or vegetable-oil cooking spray. Dust with flour and tap out any excess. Set aside.
In a medium bowl, combine the flour, baking soda, baking powder, cinnamon, nutmeg, and cloves. Set aside.
In a large bowl, using a mixer set at medium-high speed, beat the butter for 1 minute. Add the sugar and continue to beat until blended. Add the eggs and vanilla and beat for 2 more minutes. Reduce speed to low and add the flour mixture by thirds, alternating it with the applesauce and ending with the dry ingredients.
Bake the cake: Divide the batter equally among the pans and spread evenly. Bake on the middle rack of the oven until a tester inserted in the center of each cake layer comes out clean -- 35 to 40 minutes. Cool in the cake pans on a wire rack to room temperature. Using a knife, loosen the cake layers from the sides of the pans and invert the layers onto the wire rack.
Finish the cake: Place one cake layer on a cake plate or stand. Spread half of the Cinnamon Whipped Cream on the layer. Place a second layer over the first and repeat. Top with the final layer and sprinkle with confectioners' sugar, if desired, and serve. Store refrigerated for up to 4 days.
Reprinted with permission of Hearst Communications, Inc.
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