Apple Stack Cake, Tammy's - Master Cookbook Recipe # 201

Name: Apple Stack Cake, Tammy's - Master Cookbook Recipe # 201
Prep time: 45 min
Cook time: 20 min
Total time: 65 min
Yield: 12-16
Cuisine: Southern
Ingredients: 1-1/4 cups shortening; 3-1/2 cups granulated sugar; 2 large eggs, room temperature; 1/2 cup sorghum molasses; 1/2 cup buttermilk; 1 tsp cinnamon; 1 tsp ground ginger; 1/2 tsp nutmeg; 1 tsp vanilla extract; 5 cups self-rising flour (Pro Tip: If using all-purpose, add 2 Tbsp baking powder and 1-1/2 tsp salt); 1/2 tsp baking soda; 1/2 tsp salt; 5 cups dried apples; 3/4 tsp cinnamon; 3/4 tsp nutmeg; 1/2 tsp allspice; 3/4 cup salted butter; 3/4 cup light brown sugar, packed; 3 cups water; 1/2 tsp salt

This traditional Appalachian Apple Stack Cake is a true labor of love and a Southern heirloom. Instead of a standard fluffy cake, it consists of several thin, cookie-like layers that are stacked and held together by a rich, spiced dried-apple filling. The secret is letting it "cure" for a day or two, allowing the layers to absorb the moisture from the apples for a unique, melt-in-your-mouth texture.

This is recipe #201 in Tammy’s Master Cookbook.

Prep time: 45 minCook time: 20 minTotal time: 1 hr 5 min Curing Time: 48 hrs

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Ingredients

For the Cake Layers:
1-1/4 cups shortening
3-1/2 cups granulated sugar
2 large eggs, room temperature
1/2 cup sorghum molasses
1/2 cup buttermilk
1 tsp cinnamon
1 tsp ground ginger
1/2 tsp nutmeg
1 tsp vanilla extract
5 cups self-rising flour (Pro Tip: If using all-purpose, add 2 Tbsp baking powder and 1-1/2 tsp salt)
1/2 tsp baking soda
1/2 tsp salt
For the Apple Filling:
5 cups dried apples
3/4 tsp cinnamon
3/4 tsp nutmeg
1/2 tsp allspice
3/4 cup salted butter
3/4 cup light brown sugar, packed
3 cups water
1/2 tsp salt

Instructions

Prepare the Filling: Combine all filling ingredients in a large pot. Simmer on low heat until the apples are soft and semi-transparent. Mash them slightly to create a spreadable consistency.
Mix the Batter: Cream the shortening and sugar until fluffy. Add the eggs and mix well.
Combine: Stir in the molasses, buttermilk, spices, and vanilla. Gradually add the flour, one cup at a time, mixing well after each addition until a stiff batter forms.
Bake the Layers: Grease 8-inch or 9-inch round cake pans well. Place 1 cup of batter in an 8-inch pan (or 1-1/4 cups in a 9-inch pan) and spread it thin. Bake at 350°F for 15 to 20 minutes. Repeat until all batter is used (makes 5 to 7 layers).
Stack: While the filling is still warm, place a cake layer on a plate and spread a generous amount of apple filling over it. Repeat until all layers are stacked, finishing with the apple mixture on top.
The "Cure": Cover the cake and let it sit in a cool, dry place (not the refrigerator) for 24 to 48 hours. This is critical for the cake to soften!
Serve: After curing, wrap airtight and refrigerate. Always serve at room temperature for the best flavor.

Notes

Tammy's Tip: This cake is even better the longer it sits! The sorghum molasses gives it that deep, old-fashioned flavor that really makes this recipe special.