Tennessee Stack Cake Recipe

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Tennessee Stack Cake
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Ingredients
15
Count
Nutrition
601
Calories
Total time
1470
Minutes
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Ingredients:

Directions:

  1. For the filling:
  2. Bring the apples and water to cover to a boil in a medium saucepan.
  3. Reduce the heat and simmer until the apples are completely softened, about 10 minutes.
  4. Drain the apples and let cool until just warm, about 15 minutes.
  5. Puree the apples in a food processor until smooth.
  6. Transfer to a bowl and stir in the brown sugar, cinnamon, cloves, and allspice. (The filling can be refrigerated for up to 2 days.).
  7. For the layers:
  8. Adjust two oven racks to the upper-middle and lower-middle positions and heat the oven to 350 degrees.
  9. Coat 2 baking sheets with cooking spray.
  10. Whisk the flour, baking powder, baking soda, and salt in a medium bowl.
  11. Whisk the buttermilk, eggs, and vanilla in a large measuring cup.
  12. With an electric mixer at medium-high speed, beat the butter and granulated sugar in a large bowl until fluffy, about 2 minutes, scraping down the bowl as necessary.
  13. Add the flour mixture and buttermilk mixture alternately in two batches, beating after each addition and scraping down the bowl as needed until combined. (The dough will be thick.).
  14. Divide the dough into 8 equal portions.
  15. Working with 2 portions at a time, on a lightly floured surface, roll each out into a 10-inch circle about 1/4 inch thick.
  16. Using a 9-inch cake pan as a template, trim away the excess dough to form 2 perfectly round 9-inch disks.
  17. Transfer the disks to the prepared baking sheets and bake until golden brown, 10 to 12 minutes, rotating and switching the baking sheets halfway through the baking time.
  18. Transfer the disks to a rack and cool completely, at least 1 hour.
  19. Repeat with the remaining dough. (The layers can be wrapped tightly in plastic and stored at room temperature for up to 2 days.).
  20. To assemble the cake:
  21. Place one layer on a serving plate and spread with 1 cup filling.
  22. Repeat 6 times.
  23. Top with the final layer, wrap tightly in plastic, and refrigerate until the layers soften, at least 24 hours or up to 2 days.
  24. Dust with confectioners' sugar and serve. (The fully assembled cake can be refrigerated for up to 2 days.).
  25. Be sure to let the cake sit at least 24 hours, as the moisture from the filling transforms the texture of the cookie-like layers into a tender apple-flavored cake.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 600.62 Kcal (2515 kJ)
Calories from fat 154 Kcal
% Daily Value*
Total Fat 17.11g 26%
Cholesterol 72.83mg 24%
Sodium 192.1mg 8%
Potassium 282.73mg 6%
Total Carbs 105.03g 35%
Sugars 55.72g 223%
Dietary Fiber 2.73g 11%
Protein 7.92g 16%
Vitamin C 0.3mg 1%
Vitamin A 0.2mg 6%
Iron 1.2mg 7%
Calcium 104.9mg 10%
Amount Per 100 g
Calories 372.49 Kcal (1560 kJ)
Calories from fat 95.51 Kcal
% Daily Value*
Total Fat 10.61g 26%
Cholesterol 45.17mg 24%
Sodium 119.13mg 8%
Potassium 175.35mg 6%
Total Carbs 65.13g 35%
Sugars 34.56g 223%
Dietary Fiber 1.69g 11%
Protein 4.91g 16%
Vitamin C 0.2mg 1%
Vitamin A 0.1mg 6%
Iron 0.7mg 7%
Calcium 65.1mg 10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 12.9
    Points
  • 16
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sugar

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