Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 2 cups peeled and chopped apples
- 1/2 cup caramel sauce
Special equipment needed:
- 2 8-inch cake pans
- Parchment paper
- Electric mixer
Step-by-step instructions:
1. Preheat oven to 350°F. Grease and flour two 8-inch cake pans and line the bottom with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, beat butter and sugar with an electric mixer until light and fluffy.
4. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
5. Gradually add the flour mixture to the butter mixture, alternating with buttermilk. Mix until just combined.
6. Fold in chopped apples.
7. Pour batter evenly into the prepared pans.
8. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
9. Cool cakes in pans for 10 minutes, then remove from pans and cool completely on wire racks.
10. Once the cakes are cool, spread a layer of caramel sauce on top of one cake.
11. Place the second cake on top of the caramel layer.
12. Repeat the process of spreading caramel sauce and layering the cakes until all the cakes are stacked.
13. Top the cake with a final layer of caramel sauce.
Time:
Preparation time: 20 minutes
Cooking time: 25-30 minutes
Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories: 350
Fat: 14g
Carbohydrates: 52g
Protein: 4g
Substitutions for ingredients:
- Instead of buttermilk, you can use regular milk with 1 tablespoon of vinegar or lemon juice added.
- You can use any type of apple you prefer.
Variations:
- You can add chopped nuts to the batter for extra crunch.
- Instead of caramel sauce, you can use cream cheese frosting.
Tips and tricks:
- Make sure the cakes are completely cool before stacking them.
- Use a serrated knife to level the cakes before stacking them.
- Warm the caramel sauce slightly before spreading it on the cakes for easier spreading.
Storage instructions:
Store the cake in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Microwave individual slices for 10-15 seconds or until warm.
Presentation ideas:
Serve the cake on a cake stand or platter.
Garnishes:
Drizzle extra caramel sauce on top of the cake and sprinkle with chopped nuts.
Pairings:
Serve with a scoop of vanilla ice cream.
Suggested side dishes:
Fresh fruit salad or a green salad.
Troubleshooting advice:
- If the cake is too dry, try adding more buttermilk to the batter.
- If the cake is too moist, try reducing the amount of apples in the batter.
Food safety advice:
Make sure to wash and peel the apples before chopping them.
Food history:
Stack cakes are a traditional dessert in the southern United States. They were originally made with dried apples and were a popular dessert for special occasions.
Flavor profiles:
This cake has a sweet and slightly tart flavor from the apples and a rich caramel flavor.
Serving suggestions:
Serve the cake as a dessert after a family dinner or at a fall-themed party.
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Taste: Sweet, Caramelized, Fruity, Spiced, Moist