Appalachian Apple Stack Cake
An Appalachian stack cake features numerous gingerbread-like layers filled with rich apple butter, ideal for celebrating autumn.
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Instructions
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Preheat the oven to 350F.
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Prepare the apple filling: Whisk 1/2 teaspoon salt and 1 teaspoon sugar. Coarsely chop 4 cups dried apples, sprinkling with some salt mixture. Combine 3/4 cup brown sugar, 1 tablespoon molasses, 1 teaspoon cinnamon, 1 teaspoon ginger, and 1/2 teaspoon nutmeg with the remaining salt mixture. In a Dutch oven, combine apples, sugar mixture, and 4 cups water; bring to a boil, then simmer for 1 hour, stirring and adding water as needed until jammy. Stir in 1 tablespoon apple cider vinegar, then mash to an apple butter consistency.
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Grease three 9-inch round cake pans.
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Make the cake batter: Whisk together 5 cups flour, 1/2 cup sugar, 1 teaspoon baking soda, 1 teaspoon baking powder, 1/2 teaspoon salt, and 1/2 teaspoon cinnamon. In a separate bowl, whisk 1 cup buttermilk, 1/2 cup molasses, and 1 large egg. Cut 1/3 cup plus 2 tablespoons vegetable shortening into the flour mixture until sandy. Fold in the buttermilk mixture until a cookie-dough like batter forms.
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Divide the dough into five equal pieces, form balls, and cover.
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Press three dough portions into the greased cake pans. Bake for 14 to 16 minutes, rotating halfway, until the centers bounce back. Repeat with the remaining two dough portions.
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To assemble: Place a warm cake layer on a serving plate and spread with about 3/4 cup of the apple butter filling. Repeat with the remaining layers, topping with the final cake.
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Tightly wrap the cake in plastic wrap and allow it to sit at room temperature for 2 to 7 days.
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Dust with powdered sugar before serving.