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Apple Butter Stack Cake

 

38

Yield

1

batch

Prep

45

min

Cook

10

min

Ready

1

hrs

Trans-fat Free
 

Ingredients

cup butter
1 cup sugar
4 large eggs
1 teaspoon vanilla extract
2 ½ cups all-purpose flour
sifted
1 teaspoon 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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 217g (7.7 oz)
Amount per Serving
Calories 82340% of calories from fat
 % Daily Value *
Total Fat 36g 56%
Saturated Fat 21g 106%
Trans Fat 0g
Cholesterol 293mg 98%
Sodium 290mg 12%
Total Carbohydrate 37g 37%
Dietary Fiber 2g 8%
Sugars g
Protein 29g
Vitamin A 24% Vitamin C 0%
Calcium 5% Iron 25%
* based on a 2,000 calorie diet How is this calculated?

 

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