How to Make a Traditional Appalachian Apple Stack Cake
In this video I demonstrate how to make a traditional Appalachian Stack Cake. There are many recipes and variations of this wonderful cake. The recipe I use came from Sidney Saylor Farr who was a wonderful cook from Kentucky.
Apple Stack Cake Recipe:
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How to Make TORTA DI MELE | Italian Apple Cake Recipe
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How to Make Italian Apple Cake | Torta di Mele Recipe
Our recent trip to Italy inspired me to become a better cook! Luckily I have a good teacher a hand. This week, Eva teaches me a simple Italian apple cake recipe. If I can make it, so can you!
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TORTA DI MELE DI SANT'ORFEO RECIPE -
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Vintage Recipe - Old Fashioned Appalachian Stack Cake
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Appalachian Stack Cake
Mom and I made my favorite cake in the world for you all. It's an Appalachian Stack Cake that my family always made. It is now my job to carry on the tradition which I gladly do. Let me know what you think about this version and y'all enjoy.
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Ingredients:
2/3 cup shortening
1 cup molasses
1 cup sugar
1 cup buttermilk
2 eggs slightly beaten
5 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
Cream the shortening and sugar in your stand mixer.
Add the molasses and buttermilk.
Now add in the eggs and bring together.
In separate bowl mix the flour, baking powder, baking soda and salt.
Now add the flour in 3 or 4 batches to combine each before adding the next.
Divide batter among 5 or 6 prepared cake pans. It will barely cover the bottom of pan, but will rise when it bakes.
Bake the layers in a preheated 350°F oven.
As you take the cake layers out of oven, immediately put first layer on the serving dish and cover with apple butter. Repeat with each layer. Don't put apple butter on top layer.
Refrigerate 2 hours or overnight so it comes together and doesn't slide apart.
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Greg's Kitchen
6923 Maynardville Pike #204
Knoxville, TN 37918-5346
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Marysville, Ohio 43040-9998
Ideas of what I use:
Greg Kantner / Greg's Kitchen
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How To Make Dried Apple Hand Pies | Food & Wine Recipes
These Apple Hand Pies are made with dried apples that rehydrate to make a saucey and flavorful filling. To get that smooth filling, smash the apples with the side of the spoon while they are cooking.
#AppleHandPies #ApplePie #FruitDessert
Find the full recipe here,
Ingredients
4 cups unsweetened apple cider 3 cups dried apple slices 1/2 teaspoon black peppercorns 1/8 teaspoon green cardamom seeds 2 whole cloves 3 tablespoons light brown sugar 1/2 teaspoon lemon zest plus 1 1/2 tablespoons fresh lemon juice 1/2 teaspoon kosher salt 1/2 vanilla bean pod Lisa Donovan’s Pie Dough All-purpose flour, for work surface 1 large egg, beaten 1 1/4 teaspoons granulated sugar
How to Make It
Step 1
Stir together cider and apple slices in a medium-size oven-safe saucepan. Cover and let stand 1 hour. Meanwhile, toast peppercorns, cardamom seeds, and cloves in a small skillet over medium, stirring often, until fragrant, 2 to 3 minutes. Let cool. Transfer mixture to a spice grinder; process until finely ground, about 15 seconds. Set aside.
Step 2
Preheat oven to 400°F. Uncover saucepan, and bring apple mixture to a boil over medium. Boil, stirring occasionally, 10 minutes. Reduce heat to medium-low; simmer, uncovered, stirring occasionally, until liquid is mostly absorbed, about 40 minutes. Remove from heat. Stir in ground spices, brown sugar, lemon zest and juice, and salt. Split vanilla bean pod lengthwise; scrape seeds into mixture.
Step 3
Transfer saucepan to preheated oven. Bake, uncovered, until apples begin to break down, 35 to 40 minutes. Remove from oven; transfer mixture to a heatproof bowl. Let cool 30 minutes. Cover tightly with plastic wrap; chill at least 2 hours or up to 3 days.
Step 4
Unwrap pie dough disks, and transfer to a lightly floured work surface. Roll dough to about 1/4-inch thickness. Cut 10 (6-inch) dough rounds, rerolling scraps as needed. Arrange dough rounds evenly on 2 baking sheets lined with parchment paper. Working with 1 dough round at a time, brush dough edges lightly with some of the beaten egg. Spoon about 1/4 cup chilled apple filling onto center of dough round. Fold dough up and over filling; press lightly to seal edges. Repeat process using remaining dough rounds and filling.
Step
Step 5
Preheat oven to 375°F. Brush tops of pies lightly with remaining beaten egg; sprinkle evenly with granulated sugar (about 1/8 teaspoon each). Cut 3 small (about 1/3-inch-long) vents in top of each pie. Chill pies, uncovered, until dough is hardened, at least 20 minutes or up to 2 hours.
Step 6
Bake pies in preheated oven until golden brown, 28 to 32 minutes. Serve pies warm, or transfer to a wire rack and let cool completely, about 1 hour.
Notes
TO FREEZE: Follow recipe as directed through Step 4. Cut 3 small (1/3-inch-long) vents in top of each pie. Freeze pies on baking sheet, uncovered, 1 hour. Transfer pies to a large ziplock plastic bag; freeze up to 1 month.
TO BAKE FROM FROZEN: Preheat oven to 375°F. Arrange frozen pies at least 2 inches apart on 2 baking sheets lined with parchment paper. Brush lightly with 1 beaten egg; sprinkle evenly with 1 1/4 teaspoons granulated sugar. Proceed with Step 6 as directed.
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How To Make Dried Apple Hand Pies | Food & Wine Recipes
Apple Cake With Dried Cranberries
Perfect for autumn and winter months , this delicious cake is packed with apples, spices and dried cranberries.
Recipe
300 g cake flour (sifted)
100 g brown sugar
100 g (melted butter)
170 ml apple ???? juice
2 eggs
6 g cinnamon
6 g ground ginger
13 g bicarbonate of soda
4 g baking powder
3 apples
100 g dried cranberries
Bake in a preheated oven for 45-50 minutes at 180°C.
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#applecakesapplecakerecipe#cakerecipe