Imagine a dessert that captures the essence of warm autumn days, combines the rich tradition of Appalachian baking, and delivers a mouthwatering experience in every single bite. The Apple Butter Stack Cake is not just a recipe; it's a slice of culinary heritage that transforms simple ingredients into a spectacular dessert that will have your family and friends begging for seconds. This rustic, multi-layered cake is a perfect blend of sweet, spicy, and utterly irresistible flavors that tells a story of home-cooked comfort and generations of love baked right in.
Prep Time: 30 mins
Cook Time: 2 hrs
Total Time: 2 hrs 30 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup sugar
- 4 large eggs
- 1 cup apple butter
- 1 teaspoon vanilla extract
- 1 cup chopped walnuts or pecans (optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, ensuring even coverage to prevent sticking.
- In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until well combined and no lumps remain. Set aside.
- In a large mixing bowl, cream the softened unsalted butter and sugar together using an electric mixer. Beat on medium-high speed for 3-4 minutes until the mixture becomes light and fluffy.
- Add eggs one at a time to the butter mixture, beating well after each addition. Scrape down the sides of the bowl to ensure even mixing.
- Stir in the apple butter and vanilla extract, mixing until thoroughly incorporated.
- Gradually fold the dry flour mixture into the wet ingredients, mixing until just combined. Be careful not to overmix.
- If using, gently fold in the chopped walnuts or pecans, distributing them evenly throughout the batter.
- Divide the batter equally between the prepared cake pans, smoothing the tops with a spatula to create an even surface.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean and the cakes are golden brown.
- Remove from the oven and let the cakes cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely.
- Once cooled, spread additional apple butter between the cake layers and on top as frosting.
- Optional: Garnish with additional chopped nuts or a light dusting of powdered sugar before serving.
- Slice and serve at room temperature. Store covered in the refrigerator for up to 5 days.
Tips
- Use room temperature ingredients to ensure smooth mixing and optimal cake texture.
- Don't overmix the batter - this can lead to a tough, dense cake instead of a light, tender crumb.
- Choose high-quality apple butter for the most authentic and rich flavor.
- For extra moisture, brush each cake layer with a little extra apple butter before assembling.
- Allow the cake to cool completely before layering to prevent the apple butter from melting.
- If you're not a fan of nuts, you can easily omit them or substitute with toasted coconut.
- For a decorative touch, use a sifter to dust powdered sugar just before serving.
- This cake actually tastes better the next day, so it's perfect for make-ahead entertaining!
Nutrition Facts
Calories: 450kcal
Carbohydrates: 45g
Protein: 7g
Fat: 28g
Saturated Fat: 15g
Cholesterol: 130mg
