Name: Apple Stack Cake
Prep time: 60 min
Cook time: 10 min
Total time: 70 min
Yield: 16 servings
Ingredients: 16 ounces dried apples, chopped; 5 cups water; 1 cup packed brown sugar; 2 teaspoons apple pie spice; 1 cup butter, softened; 2 cups sugar; 2 large eggs, room temperature; 2 teaspoons vanilla extract; 6 cups all-purpose flour; 3 teaspoons baking powder; 1 teaspoon baking soda; 1/2 cup buttermilk; Confectioners' sugar, optional

This simple apple stack cake recipe features eight dense layers of cake nestled between a spiced apple mixture for a celebration-worthy dessert.

Ingredients

16 ounces dried apples, chopped

5 cups water

1 cup packed brown sugar

2 teaspoons apple pie spice

1 cup butter, softened

2 cups sugar

2 large eggs, room temperature

2 teaspoons vanilla extract

6 cups all-purpose flour

3 teaspoons baking powder

1 teaspoon baking soda

1/2 cup buttermilk

Confectioners' sugar, optional

Instructions

1 Prepare the apple mixture

2 Place the apples and water in a 6-quart stockpot and bring it to a boil. Reduce the heat and simmer, uncovered, for 40 to 45 minutes or until the apples are softened, stirring occasionally. Mash them into a chunky sauce. Stir in the brown sugar and pie spice; simmer, uncovered, for 10 to 15 minutes longer or until the liquid is absorbed and the sauce is thickened. Cool it completely.

3 Make the dough

4 Preheat the oven to 400°F. In a large bowl, cream the butter and sugar until light and fluffy, five to seven minutes. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla. In another bowl, whisk the flour, baking powder and baking soda and add them to the creamed mixture alternately with the buttermilk, beating well after each addition.

5 Roll out the dough

6 Divide the dough into eight portions; shape each into a disk. Cut out eight 9-inch circles of parchment. With a floured rolling pin, roll out a dough disk to fit each parchment circle. Transfer them to baking sheets. Bake them until golden brown, 10 to 12 minutes. Remove them from the pans to wire racks to cool completely.

7 Assemble the cake

8 Place one layer on a serving plate; spread with two-thirds of a cup of filling. Repeat the layers. Top with the remaining cake layer and wrap tightly in plastic wrap. Refrigerate the cake for one to two days or until the layers soften. If desired, sprinkle the cake with confectioner's sugar.