Stacked Applesauce Cake

 

 

The moist and spicy layers of our Stacked Applesauce Cake need nothing more than a cool complement of cinnamon-flavored whipped cream to sandwich them together

Ingredients

U.S.

Metric

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• 3 cup(s) all-purpose flour
• 3 teaspoon(s) baking soda
• 1 1/2 teaspoon(s) baking powder
• 3/4 teaspoon(s) cinnamon
• 3/4 teaspoon(s) nutmeg
• 1/4 teaspoon(s) cloves
• 3/4 cup(s) unsalted butter, softened
• 1 1/2 cup(s) granulated sugar
• 2 large eggs
• 3 teaspoon(s) vanilla extract
• 3 cup(s) unsweetened applesauce
• Cinnamon Whipped Cream
• 2 tablespoon(s) confectioners' sugar (optional)
•       

Ingredients for Cinnamon Whipped Cream

U.S.

Metric

Conversion chart

 

2 cup(s) heavy cream, cold   
 3/4 cup(s) confectioners' sugar        

 1 teaspoon(s) ground cinnamon

 1/2 teaspoon(s) vanilla extract
 

Directions For Cake

1. Make the batter: Preheat oven to 350 degrees F. Using a small brush, lightly coat three 9-inch cake pans with softened butter or vegetable-oil cooking spray. Dust with flour and tap out any excess. Set aside.
2. In a medium bowl, combine the flour, baking soda, baking powder, cinnamon, nutmeg, and cloves. Set aside.
3. In a large bowl, using a mixer set at medium-high speed, beat the butter for 1 minute. Add the sugar and continue to beat until blended. Add the eggs and vanilla and beat for 2 more minutes. Reduce speed to low and add the flour mixture by thirds, alternating it with the applesauce and ending with the dry ingredients.
4. Bake the cake: Divide the batter equally among the pans and spread evenly. Bake on the middle rack of the oven until a tester inserted in the center of each cake layer comes out clean -- 35 to 40 minutes. Cool in the cake pans on a wire rack to room temperature. Using a knife, loosen the cake layers from the sides of the pans and invert the layers onto the wire rack.
5. Finish the cake: Place one cake layer on a cake plate or stand. Spread half of the Cinnamon Whipped Cream on the layer. Place a second layer over the first and repeat. Top with the final layer and sprinkle with confectioners' sugar, if desired, and serve. Store refrigerated for up to 4 days.

Directions for Whipped Cinnamon Cream

1. In a large bowl, using a mixer set on medium-high speed, beat the cream, sugar, cinnamon, and vanilla until stiff peaks form. Do not overbeat.