Dried-Apple Stack Cakes Recipe

Name: Dried-Apple Stack Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 9 ounces unsulfured dried apples (4 cups); 4 cups unfiltered apple cider; 3 cups water; 1/2 teaspoon ground mace; 6 tablespoons packed light brown sugar; 1/2 cup whole milk; 1/2 tablespoon cider vinegar; 2 cups all-purpose flour; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1/2 teaspoon ground ginger; Pinch of ground cloves; 6 tablespoons unsalted butter, softened; 6 tablespoons packed light brown sugar; 1/2 cup molasses (not robust or blackstrap); 1 large egg; Equipment: 2 muffin pans with 12 (1/3- to 1/2-cup) muffin cups each; Accompaniment: lightly sweetened whipped cream

Servings: persons

9 ounces unsulfured dried apples (4 cups)
4 cups unfiltered apple cider
3 cups water
1/2 teaspoon ground mace
6 tablespoons packed light brown sugar
1/2 cup whole milk
1/2 tablespoon cider vinegar
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground ginger
Pinch of ground cloves
6 tablespoons unsalted butter, softened
6 tablespoons packed light brown sugar
1/2 cup molasses (not robust or blackstrap)
1 large egg
Equipment: 2 muffin pans with 12 (1/3- to 1/2-cup) muffin cups each
Accompaniment: lightly sweetened whipped cream

1
Simmer all filling ingredients and a pinch of salt in a 4- to 5-quart heavy pot, uncovered, stirring occasionally and mashing apples with a potato masher as they soften, until a thick puree forms, about 1 1/2 hours. Cool completely.
2
Preheat oven to 350u00b0F with rack in middle. Butter muffin cups.
3
Stir together milk and vinegar and let stand 10 minutes to curdle.
4
Sift together flour, baking soda, salt, ginger, and cloves.
5
Beat butter and brown sugar with an electric mixer at medium speed until pale and fluffy, about 3 minutes. Beat in molasses and egg. At low speed, add flour mixture in 3 batches alternately with curdled milk, beginning and ending with flour mixture and mixing until each addition is just incorporated. Spread 1 heaping tablespoon batter in each muffin cup and bake just until a wooden pick inserted in center of a cake comes out clean with some crumbs adhering, 11 to 13 minutes. Cool 5 minutes in pans on racks, then invert onto racks to cool completely.
6
Spread about 2 tablespoons filling on top of 1 cake and invert another cake over filling, then spread a heaping tablespoon filling on top. Make 11 more stacks (you will have about 2 cups filling left over). Transfer to an airtight container and chill at least 2 days for flavors to develop. Bring to room temperature before serving.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 9 ounces unsulfured dried apples (4 cups), 4 cups unfiltered apple cider, 3 cups water, 1/2 teaspoon ground mace, and more.

Yes, Dried-Apple Stack Cakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Dried-Apple Stack Cakes

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