Apple Butter Stack Cake
Yield
1 batchPrep
45 minCook
10 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ⅔ | cup |
butter
|
|
| 1 | cup |
sugar
|
|
| 4 | large |
eggs
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 2 ½ | cups |
all-purpose flour
sifted |
|
| 1 | teaspoon |
baker's ammonia
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 158 | ml |
butter
|
|
| 237 | ml |
sugar
|
|
| 4 | large |
eggs
|
|
| 5 | ml |
vanilla extract
|
|
| 591 | ml |
all-purpose flour
sifted |
|
| 5 | ml |
baker's ammonia
|
*
|
Directions
Cream butter and sugar at least 10 minutes by hand, or 5 minutes in electric mixer.
The mixture should be thick and white. Add eggs one at a time, beating well after each addition.
Stir in vanilla. If the baker's ammonia is in granular form, crush to a powder with a rolling pin or a bottle.
Sift flour and bakers ammonia together. Stir flour into egg mixture and blend thoroughly.
Dough will be soft. Chill for at least 30 minutes.
Cut 6 to 8 -- 8 inch rounds from waxed paper.
Spread the dough thinly and evenly on paper rounds, leaving about half-inch margin to allow for expansion during baking.
Place two or three round (whatever it will hold) on a baking sheet.
Bake at 400F, 8 to 10 minutes, until golden brown on edges.
Remove at once from cookie sheet, but do not remove paper until you are ready to assemble cake.
Assemble by placing well-spiced apple butter between each layer.
Leave top unadorned.
