Appalachian Apple Stack Cake

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If ever there was a cake that tells the story of the Appalachian Mountains, it's Apple Stack Cake. This homey, beloved dessert is shared across much of Appalachia and everyone does it slightly differently, but it is always delicious.

Prep Time40

Cook Time1

Resting Time2

Total Time2 1 40

Course: Dessert

Cuisine: American

Servings: -16 servings

Author: Amy Nash

Ingredients

Filling

1 pound dried apples (4 to 5 packed cups)
1 cup (200g) light brown sugar
1 teaspoon ground cinnamon
1 teaspoon ground ginger
4 cups water

Cake

4 1/2 cups (635g) all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup vegetable shortening
1 cup (200g) granulated sugar
1/2 cup (100g) dark brown sugar
1 cup sorghum or unsulphered molasses
2 teaspoons pure vanilla extract
2 large eggs
1 cup buttermilk

Instructions

For the filling: Combine the dried apples, brown sugar, cinnamon, ginger, and nutmeg in a large pan. Add the water to cover the apples, then bring to a boil over high heat. Reduce the heat to a simmer over low heat for about 1 hour until the apples are very tender and the filling has thickened. Be sure to stir frequently so the filling doesn't burn on the bottom. You can add up to 1 cup of additional water if the filling seems to be getting too dry or too thick. If the filling is too thin, let it continue simmering for longer. Remove the pan from the stove and use a potato masher to break up the dried apples into a chunky sauce, then let this cool.
1 pound dried apples, 1 cup (200g) light brown sugar, 1 teaspoon ground cinnamon, 1 teaspoon ground ginger, 4 cups water
For the cake: Preheat the oven to 350℉ (177℃). Spray two 9-inch cake pans with baking spray. NOTE: You will end up baking 6 total cake layers so the cakes will need to be turned out to cool while the pans are re-sprayed with baking spray and used again between each layer until all six layers have been baked.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
4 1/2 cups (635g) all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon salt
In another large bowl, combine the shortening and sugar. Beat together using an electric mixer until fluffy and light, about 2-3 minutes. Add the molasses and vanilla and beat again until creamy and smooth, stopping to scrape the bottom and sides of the bowl.
1 cup vegetable shortening, 1 cup (200g) granulated sugar, 1 cup sorghum or unsulphered molasses, 2 teaspoons pure vanilla extract, 1/2 cup (100g) dark brown sugar
Add the eggs one at a time, beating well after each addition.
2 large eggs
Add the dry ingredients alternately with the buttermilk, about 1/3 at a time, mixing between each addition just until combined. Do not overmix. The batter will be very thick
1 cup buttermilk
Spread 1/6 of the dough into each of the prepared cake pans. I do 3 pans at a time because that's how many I have and how many my oven can fit. Bake for 14-18 minutes. This process will need to be repeated until all 6 layers have been baked.
While still warm, turn the first cake layer onto a large cake plate and spread with about 1 cup of the filling. Continue to bake, stack, and fill each layer while warm, leaving the top of the cake bare. Cover the cake in an airtight container and let it sit at room temperature for 2 days for the layers to absorb the moisture of the apple filling before slicing and serving.

Notes

Alternate pan options: Traditionally each layer is baked one at a time in a greased and floured cast iron skillet that has been well-seasoned. I found that using multiple cake pans was much easier to finish baking all 6 layers. Because the batter is so thick, you could also even bake them freeform on baking sheets lined with parchment paper by tracing 9-inch circles and spreading the batter into circles.

Recipe adapted from OurState.

Nutrition

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