Apple Stack Cake
Apple Stack Cake is a moist, layered dessert featuring rich spices and tender applesauce, perfect for autumn gatherings or cozy family celebrations.
Ingredients
Instructions
- Cream the shortening, then add sugar gradually, blending well.
- Add molasses and mix well.
- Add eggs, one at a time, beating after each addition.
- Add milk alternately with the sifted dry ingredients.
- Beat well after each addition.
- Pour the mixture into six greased and floured 9-inch pans, spreading to about 3/8 inch deep.
- Bake at 375°F (190°C) for 18 to 20 minutes.
- Cool the cakes and then stack with applesauce in between layers.
Tips & Substitutions
For a lighter texture, consider using half butter and half shortening instead of all shortening. You can also substitute the molasses with maple syrup or honey for a different flavor profile. If you want to enhance the spices, add a pinch of nutmeg or allspice. Ensure your applesauce is thick for best results, as a thinner sauce can make the layers soggy.
Serving Suggestions
Serve the Apple Stack Cake as a delightful dessert with a dollop of whipped cream or vanilla ice cream for added indulgence. It pairs beautifully with coffee or tea, making it perfect for a brunch treat. You can also complement it with a side of fresh fruit or a light salad to balance the sweetness.
Storage & Reheating
Store any leftover Apple Stack Cake in an airtight container at room temperature for up to three days. If you want to keep it longer, refrigerate it for up to a week. To reheat, place individual slices in the microwave for about 10-15 seconds or warm in a low oven until just heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Apple Stack Cake contains roughly 1347 calories, with 6g protein, 247g carbohydrates, and 42g fat. It is an excellent source of potassium (85% of the Daily Value), iron (76% of the Daily Value), and calcium (74% of the Daily Value), and a good source of vitamin C and dietary fiber. Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use store-bought applesauce instead of homemade?
Yes, store-bought applesauce works well in this recipe. Just make sure it's thick and unsweetened, as this will help maintain the cake's structure and flavor integrity. If using sweetened applesauce, you may want to reduce the sugar slightly to balance the sweetness.
How can I make this recipe gluten-free?
To make a gluten-free Apple Stack Cake, substitute the all-purpose flour with a gluten-free flour blend. Ensure that the blend contains xanthan gum or add it separately to help with binding. The texture may vary slightly, but it should still be delicious and enjoyable.
Can I freeze the cake layers?
Absolutely! You can freeze the cooled cake layers individually wrapped in plastic wrap and then aluminum foil for up to three months. Thaw them in the refrigerator overnight before assembling with applesauce. This is a great way to prepare in advance for gatherings or special occasions.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).