Bertha Smith'S Old Fashioned Stack Cake
A nostalgic layered cake filled with tender, spiced apple filling and topped with a rich, buttery layers, perfect for fall gatherings and family celebrations.
Ingredients
Instructions
- Cream butter and sugar until creamy.
- Add eggs and beat well.
- Add milk, salt, vanilla, baking powder, and flour gradually until stiff enough to roll out.
- Pinch off dough and roll on a floured board.
- Add additional flour as needed to prevent sticking.
- Grease and flour cake pans or skillet.
- Bake in the oven until light brown.
- Spread each layer with cooked, mashed, and sweetened dried apples with ground cloves added.
- Leave the top layer without apples.
- Store the cake for 2 or 3 days before serving.
Tips & Substitutions
For a richer flavor, consider using half brown sugar and half white sugar. If dried apples are unavailable, you can substitute with canned apple pie filling. When rolling out the dough, keep flour handy to avoid sticking, and a pastry mat can be helpful. Allow the baked layers to cool completely before stacking to prevent sogginess.
Serving Suggestions
Serve this stack cake with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence. It pairs beautifully with Aunt Lora'S Fruit Cake during holiday gatherings. For a complete dessert spread, consider serving alongside a fresh fruit salad like For Goodness Sake Salad.
Storage & Reheating
Store the stacked cake in an airtight container at room temperature for up to 3 days. If you need to keep it longer, refrigerate it, but allow it to come to room temperature before serving. Reheat individual slices in the microwave for about 10-15 seconds to enjoy a warm treat.
Nutrition & Diet Analysis (per serving)
Each serving of Bertha Smith'S Old Fashioned Stack Cake contains roughly 1164 calories, with 9g protein, 98g carbohydrates, and 96g fat. It is an excellent source of dietary fiber (140% of the Daily Value), iron (79% of the Daily Value), and calcium (66% of the Daily Value), and a good source of protein. Note that it is relatively high in sodium, at 697mg per serving (30% 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 fresh apples instead of dried apples?
Yes, you can use fresh apples, but they will need to be cooked down and sweetened to match the texture and flavor of dried apples. Peel, core, and slice the fresh apples, then simmer them with sugar and a bit of water until soft before spreading on the cake layers.
What can I do if my dough is too sticky?
If your dough is too sticky, add a little more flour, a tablespoon at a time, until it reaches a workable consistency. Be careful not to add too much flour, as it can make the cake dense. Keeping your work surface well-floured can also help prevent sticking while rolling out the dough.
How can I tell when the cake layers are done baking?
The cake layers are done when they are light brown on the edges and a toothpick inserted into the center comes out clean. Keep an eye on them as baking times can vary depending on your oven. It's better to check a few minutes early to avoid overbaking.
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).