Mom’s Apple Stack Cake
I grew up in the mixed culture of the South and Appalachia. My parents were products of the Great Depression Era. We grew our own food, canned, dried and froze from the bounty we had every year.
One of the treats from having apple trees was the sure joy of knowing as long as the apple crop came in we would have Apple Stack Cake!
Below is mom’s recipe. Enjoy.
Ingredients:
- 16 ounces dried apples, chopped
- 5 cups water
- 3/4 cup packed brown sugar
- 1/4 cup molasses
- 1 teaspoon Cinnamon
- 1/2 teaspoon of Nutmeg
- 1/4 teaspoon of Ginger
- 1/4 teaspoon of Allspice
- 1 cup butter, softened
- 2 cups sugar
- 2 large eggs
- 1 teaspoons vanilla extract
- 6 cups all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 cup buttermilk
- Place apples and water in a 6-qt. stockpot; bring to a boil. Reduce heat; simmer, uncovered, 40-45 minutes or until apples are softened, stirring occasionally. Mash into a chunky sauce. Stir in brown sugar and spices; simmer, uncovered, 10-15 minutes longer or until liquid is absorbed and sauce is thickened. Cool completely.
- Preheat oven to 400°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add in molasses and beat in vanilla. In another bowl, whisk flour, baking powder and baking soda; add to creamed mixture alternately with buttermilk, beating well after each addition.
- Divide dough into eight portions; shape each into a disk. Cut out eight 9-in. circles of parchment paper. With a floured rolling pin, roll out a dough disk to fit each parchment circle. Transfer to baking sheets. Bake 10-12 minutes or until golden brown. Remove from pans to wire racks to cool completely.
- Place one layer on a serving plate; spread with 2/3 cup filling. Repeat layers. Top with remaining cake layer, wrap tightly in plastic wrap; refrigerate 1-2 days or until layers soften.