WKYT - Chef Walter - Recipes

Apple Stack Cake Thursday, August 12, 2010


with Chef Chris Moore Knoxville Convention Center

4 cups flour
¼ tsp salt
½ tsp soda
1 tsp baking powder
½ cup shortening
½ cup buttermilk
1 cup sugar
1 egg
1 ½ tsp vanilla
1 ½ tsp lemon extract

The apples
3 cups air dried apple slices
5 cups water (approximately
½ cup sugar (approximately)
½ tsp cinnamon


Cream together the shortening and the sugar. Add the egg. Add the salt soda, baking powder, the buttermilk and 2 cups of flour. Beat util well blended. Continue to beat and work in the extra flour. (I do this with the dough hook on the kitchenaid mixer. It is a tough job by hand.) The dough should be fairly firm and still sticky. Turn out onto a heavily floured surface and knead in additional flour until the dough is smooth, firm, and no longer sticky. Divide the dough into six even portions. Roll each portion to fit a 9 inch diameter cake pan. Which you have greased and loured. Press dough firmly into the pan, being sure it is in the pan evenly and goes up the edge of the pan. Bake in a 350 deg oven until brown. Repeat until all the layers have been baked. Please note that Chef Chris Moore and his team will roll this dough very thin, cut it with a cookie cutter into about 2 to 2 ½ inch rounds and bake on a cookie sheet in order to make individual stack cakes for the attendees at the Covenant Health Platinum Awards luncheon.

Wash the apples and place them in a pan with a tight-fitting lid with the water. Cover, bring to a boil and reduce the heat until the apples barely simmer. Cook until the apples are very soft and mash easily. If all the water is absorbed, add more water. If the apples are not very thick, cook uncovered until they are thick. Sweeten to taste and add the cinnamon. Mash the apples completely.

When the cake is completely cool and the apples just warm, place a cake layer on a double thickness of foil or on a plate what will fit into a container with a tight-fitting lid. Spread apples on the cake, being sure to spread them to the very edges of the cake layer. Repeat with cake layers and apples using about 1/5 of the apples each time. End with your best looking cake layer. Wrap the cake completely in the foil or place in an airtight box and allow to stand 24 hours before serving.


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