Spiced apple stack cake

  • 3 hrs cooking
  • Serves 16
  • Print


Spiced apple stack cake
  • 600 gram dried apple slices
  • 1.5 litre (6 cups) water
  • 1 cup (220g) firmly packed brown sugar
  • 2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon ground cloves
  • 250 gram butter, softened
  • 2 cup (440g) caster (superfine) sugar
  • 2 teaspoon vanilla extract
  • 2 eggs
  • 2 cup (300g) plain (all-purpose) flour
  • 4 cup (600g) self-raising flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2/3 cup (160ml) buttermilk
  • 1 1/2 tablespoon icing (confectioners') sugar
  • 3 cinnamon sticks


Spiced apple stack cake
  • 1
    Place apples and water in a large saucepan; cover surface with a round of baking paper, then a small plate to weight down. Bring to the boil over high heat. Reduce heat; simmer, for 20 minutes or until apple is soft. Drain. Cool. Blend or process apple, in batches, until smooth; transfer to a large bowl. Stir in brown sugar and spices.
  • 2
    Preheat oven to 180°C. Grease and line two oven trays with baking paper.
  • 3
    Beat butter, caster sugar and extract in a small bowl with an electric mixer until pale and fluffy. Beat in eggs, one at a time, until just combined. Transfer mixture to a large bowl. Sift flours, soda and salt into another large bowl. Stir flour mixture into creamed mixture alternately with buttermilk, in three batches, until combined (mixture will be stiff; you may need to finish combining with your hands). Knead dough on a floured surface until smooth and combined.
  • 4
    Divide dough into eight equal portions. Roll one portion of dough between sheets of baking paper into a 23cm round. Using a 22cm (9-inch) plate or cake pan as a guide, cut round from dough. Transfer to one tray. Repeat with another portion of dough and second tray.
  • 5
    Bake for 12 minutes, swapping trays from top to bottom halfway through cooking time or until golden. Stand dough on trays for 5 minutes before transferring to wire racks to cool. Repeat steps 4 and 5 with remaining dough portions, in batches, to make eight rounds in total.
  • 6
    Place a cake round on a platter or cake stand; spread with a slightly rounded ½ cup of apple filling. Repeat layering with remaining cake rounds and apple filling, finishing with a cake round. Cover cake with plastic wrap; refrigerate overnight. Just before serving, dust cake with icing sugar; decorate with cinnamon sticks.


This cake needs to be made at least a day ahead. Or, up to 2 days ahead; store, covered, in the refrigerator.

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