Recipes

Dried-Apple Stack Cakes

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Dried-Apple Stack Cakes

Dried-Apple Stack Cakes

amanda

Equipment

  • Stand Mixer - Electric Food Processor

  • Silicone Baking Mat

  • Non-Stick Parchment Paper

  • Ramekin or Dessert Cups

  • Pastry Brush

  • Rolling Pin (for dough, if applicable)

  • Digital Kitchen Scale (for precise ingredient measurement)

  • Cooling Rack

  • Spatula

Ingredients

  • 9 ounces unsulfured dried apples (4 cups)

  • 4 cups unfiltered apple cider

  • 3 cups water

  • 1/2 teaspoon ground mace

  • 6 tablespoons packed light brown sugar

  • 1/2 cup whole milk

  • 1/2 tablespoon cider vinegar

  • 2 cups all-purpose flour

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon salt

  • 1/2 teaspoon ground ginger

  • Pinch of ground cloves

  • 6 tablespoons unsalted butter, softened

  • 6 tablespoons packed light brown sugar

  • 1/2 cup molasses (not robust or blackstrap)

  • 1 large egg

  • Equipment: 2 muffin pans with 12 (1/3- to 1/2-cup) muffin cups each

  • Accompaniment: lightly sweetened whipped cream

Instructions

1

Instruction 1

Simmer all filling ingredients and a pinch of salt in a 4- to 5-quart heavy pot, uncovered, stirring occasionally and mashing apples with a potato masher as they soften, until a thick purée forms, about 1 1/2 hours. Cool completely.
2

Instruction 2

Preheat oven to 350°F with rack in middle. Butter muffin cups.
3

Instruction 3

Stir together milk and vinegar and let stand 10 minutes to curdle.
4

Instruction 4

Sift together flour, baking soda, salt, ginger, and cloves.
5

Instruction 5

Beat butter and brown sugar with an electric mixer at medium speed until pale and fluffy, about 3 minutes. Beat in molasses and egg. At low speed, add flour mixture in 3 batches alternately with curdled milk, beginning and ending with flour mixture and mixing until each addition is just incorporated. Spread 1 heaping tablespoon batter in each muffin cup and bake just until a wooden pick inserted in center of a cake comes out clean with some crumbs adhering, 11 to 13 minutes. Cool 5 minutes in pans on racks, then invert onto racks to cool completely.
6

Instruction 6

Spread about 2 tablespoons filling on top of 1 cake and invert another cake over filling, then spread a heaping tablespoon filling on top. Make 11 more stacks (you will have about 2 cups filling left over). Transfer to an airtight container and chill at least 2 days for flavors to develop. Bring to room temperature before serving.
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