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Bring to a light boil, then reduce the heat to low. Cook for 30 minutes-1 hour, or until the apples are tender and have absorbed the liquid. Mash the apples with a potato masher until no large chunks remain. Remove from the heat and let cool. Make the cake: In a large bowl, combine the flour, baking powder, baking soda, salt, and cinnamon.
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Spread all the apple slices except the top slice with peanut butter. Sprinkle granola and cinnamon sugar over the peanut butter. Stack the apples, alternating between red and green slices.
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Apple and Peanut Butter Stackers. 1 review. Test Kitchen Approved. Total Time. Prep/Total Time: 10 min. Makes. 6 servings. Updated: Sep. 30, 2022. The best way to get kids interested in cooking and eating right is to let them help. These apple and peanut butter "sandwiches" are one fun way to pique their interest and kitchen creativity.
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The finished consistency should be similar to apple butter. To make the cake: Preheat the oven to 350°F. Grease and flour five 9" cake pans. If you don't have that many pans, bake the batter in batches. In a large bowl, whisk together the flour, sugar, baking soda, baking powder, and salt. Add the sorghum, 1/2 cup of the buttermilk, shortening.
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Clean inside of skillet with a paper towel, and cool on rack until barely warm, 10 minutes. Repeat Steps 8, 9, and 10 for each dough ball, greasing and flouring skillet for each. Proceed, stacking each successive layer while warm and spreading with apple mixture. Leave the top layer bare.
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1/2 teaspoon allspice. Put apples in a pot with water and cook; keep a fairly close eye on the apples as you may have to add additional water while they cook. Once apples are soft enough to mash, add the other ingredients and mix well. Part 3: Assembly. Place a cake layer on a cake plate and spread with apple filling.
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Step 4. Place a cake layer, cut side up, on a platter or cake stand. Spread ⅔ cup apple butter mixture over. Repeat process with 4 more cake layers and remaining apple butter mixture. Place.
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Heat oven to 350 degrees. Grease and flour three 8-inch round cake pans. Whisk together oil, eggs, 1 ½ cups sugar, sour cream, 1 teaspoon vanilla and salt until well combined.
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Simmer, stirring occasionally, until the apples are softened, about 5 minutes. Cool the apple filling: Remove the pan from the heat and set aside to cool while you prepare the cake batter. Combine the dry ingredients: Whisk the flour, baking powder, baking soda, cinnamon, and salt together in a large bowl; set aside.
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Preheat the oven to 350 degrees. Using a mixer on low speed, cream the butter, sugar, brown sugar and sorghum until smooth and well combined. Add eggs, one at a time, making sure the first egg is well-incorporated before adding the second. Add vanilla, grated ginger and ground ginger.
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Brush lightly with melted butter. Use an offset spatula to spread ½ cup apple butter over the top from edge to edge. Continue stacking like this, brushing with butter then covering in apple butter. When you reach the last layer, spread any remaining apple butter over the top and sides of the cake. Slice.
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Instructions. Spread a graham cracker liberally with apple butter. Then, place another graham cracker on top, like a sandwich, and spread apple butter on that cracker. Continue adding layers of graham cracker and apple butter, until your cake is as big as you'd like it to be. "Ice" your cake with the remaining apple butter.
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Next, you need to put your layers together. Between each layer, spread a generous portion of your apple filling. Once the entire cake is assembled, you need to wrap it tightly and let it refrigerate for at least 24 hours. The longer the better, and if you can leave it in there for a few days, that would be perfect.
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Combine sugar, apple cider, butter, corn syrup and brandy or rum if desired in a heavy saucepan. Bring mixture to a boil over medium heat; cook for 4 minutes. Set off heat and stir in the vanilla; let set until warm stirring occasionally. Drizzle over the stack cake. Drizzle with Glaze.
