Appalachian apple stack cake is a tall cake made from thin, spiced layers sandwiched with a thick filling of cooked dried apples. The layers soften as the assembled cake rests, so the result is sliceable, fragrant, and especially good served cool or at room temperature. Recipes vary by family and region; this version uses molasses in the cake and a gently spiced apple filling.
Ingredients
- 12 oz (340 g) dried apple rings or pieces
- 4 cups (950 ml) water, plus a little more if needed
- 1 cup (240 ml) unsweetened apple cider
- 1/2 cup (100 g) packed light brown sugar
- 1 1/2 tsp ground cinnamon, divided (about 4 g)
- 1/2 tsp ground ginger (about 1 g)
- 1/8 tsp ground cloves (about 0.3 g)
- 1/4 tsp fine salt, divided (about 1.5 g)
- 5 cups (625 g) all-purpose flour, plus a little for shaping
- 1 tsp baking soda (5 g)
- 1 tsp baking powder (4 g)
- 1 tsp fine salt (6 g)
- 1 tsp ground cinnamon (about 3 g)
- 1/2 tsp ground ginger (about 1 g)
- 1/4 tsp ground cloves (about 0.5 g)
- 3/4 cup (170 g) unsalted butter, softened
- 1 cup (200 g) packed light brown sugar
- 2 large eggs (about 100 g without shells), at room temperature
- 3/4 cup (255 g) unsulphured molasses, not blackstrap
- 1 cup (240 ml) cultured buttermilk, at room temperature
Instructions
- Cook the apple filling. Put the dried apples, water, cider, 1/2 cup brown sugar, 1 teaspoon of the cinnamon, ginger, cloves, and 1/8 teaspoon salt in a large saucepan. Bring to a boil, then reduce the heat so the mixture simmers steadily. Cover partly and cook for 25 to 30 minutes, stirring every few minutes, until the apples are very tender. Add a splash of water if the pan becomes dry before the apples soften. Let the fruit cool for 10 minutes, then mash it with a potato masher or pulse it briefly in a food processor. Aim for a thick, spreadable mixture with some small pieces, not a smooth pourable sauce. Set aside to cool while you make the layers.
- Prepare the pans and dry ingredients. Heat the oven to 350°F (177°C). Grease three 9-inch (23 cm) round cake pans and line their bottoms with parchment. If you have fewer pans, bake in batches and let the pans cool before lining and using them again. Whisk the flour, baking soda, baking powder, 1 teaspoon salt, and the remaining 1 teaspoon cinnamon, 1/2 teaspoon ginger, and 1/4 teaspoon cloves in a bowl. Break up any clumps of baking soda or spices.
- Mix the cake dough. In a large bowl, beat the softened butter and 1 cup brown sugar until creamy and evenly combined, about 2 minutes. Beat in the eggs one at a time, scraping the bowl. Mix in the molasses. Add the flour mixture in three additions, alternating with the buttermilk in two additions; start and finish with flour. Stir just until no dry flour remains. The dough should be soft and slightly tacky, more like a firm cookie dough than a pourable cake batter. If it is too sticky to shape, mix in flour 1 tablespoon (8 g) at a time, stopping as soon as it is manageable.
- Shape and bake six layers. Divide the dough into six equal portions; weighing them gives the most even layers. Press one portion into each prepared pan in a level, thin layer, working it to the edges with lightly floured fingers. Bake two or three pans at once for 10 to 12 minutes, until the tops look dry, the edges are just beginning to color, and the centers spring back lightly when touched. Rotate the pans if your oven browns unevenly. Because the batter contains eggs, USDA FSIS guidance for egg dishes is a safe minimum of 160°F (71°C); if you check a layer with an instant-read thermometer, the center must reach at least that temperature. Do not wait for the layers to become deeply browned, or they may turn dry and hard.
- Cool the layers. Leave each layer in its pan for 5 minutes, then carefully turn it onto a rack and peel away the parchment. The layers are delicate while warm, so support them with both hands or a wide spatula. Cool all six layers for about 20 minutes before stacking. They do not need to be completely cold, but they should no longer feel hot.
- Stack the cake. Put one layer on a flat serving plate or cake board. Spread about one-sixth of the cooled apple filling over it, taking the filling nearly to the edge without letting it spill over. Repeat with the remaining layers and filling, finishing with a cake layer on top. If the filling seems stiff after cooling, stir in a teaspoon of water at a time until it spreads easily; it should still hold its shape.
- Rest before serving. Cover the cake loosely and refrigerate it for at least 8 hours, preferably overnight. This rest lets moisture from the filling soften the layers and helps the cake cut cleanly. Bring the cake out 30 to 45 minutes before serving for a less-firm texture. Slice with a sharp, thin knife, wiping the blade between cuts if you want neat wedges.
Tips
- Choose the right molasses. Unsulphured regular or mild molasses gives the cake its rounded, bittersweet flavor. Blackstrap is much more bitter and concentrated, so it can overpower the apples. If molasses is unavailable, use an equal amount of dark corn syrup or honey; the cake will be lighter in color and less distinctly spiced in flavor.
- Keep the layers thin and even. Uneven dough makes a lopsided cake and can leave thick centers that need longer in the oven. Divide the dough by weight if possible, then press it evenly to the pan’s edge. A few small gaps can be patched with scraps before baking.
- Let the filling cool before assembling. Warm filling can make the layers slide and may soften them unevenly. If you are short on time, spread the filling on a shallow plate so it cools faster, but do not assemble while it is steaming.
- Do not skip the resting time. The cake may seem firm or a little dry right after stacking; that is normal. Cutting it immediately prevents the filling from moistening the layers. Chill it covered, and allow the full overnight rest when you can.
Serving Suggestions
Serve narrow wedges on their own, since the cake is rich and the apple filling supplies plenty of fruit flavor. A spoonful of lightly sweetened whipped cream or a small scoop of vanilla ice cream is a good contrast, especially if the cake is served cool. For a simple seasonal plate, add sliced fresh apples or pears and a cup of black tea or coffee. The cake is also welcome at a holiday table, but it does not need frosting: the visible layers and filling are part of its appeal. For clean slices, use a sharp knife and wipe it between cuts; a serrated knife works if the top layer is firm.
Variations
Use apple butter: If dried apples are hard to find, replace the cooked filling with about 2 1/2 cups (600 g) thick apple butter. Choose a spreadable product rather than a loose sauce, and taste before adding extra sugar. This shortcut gives a smoother, sweeter filling and skips the simmering step, though the cake will have less of the pleasantly textured dried-apple filling associated with many traditional versions.
Adjust the spice: Increase the cinnamon slightly or add 1/4 teaspoon freshly grated nutmeg to the cake dough. Keep cloves restrained because they can dominate the fruit. For a deeper flavor, replace up to 1/4 cup (50 g) of the cake’s brown sugar with dark brown sugar; the change is subtle and does not require altering the liquid.
Make smaller cakes: Divide the dough into eight portions and bake them in 8-inch (20 cm) pans, checking early because the thinner rounds may finish sooner. Use the same filling and stack all eight layers. Avoid making extra-thick layers in a single pan: they take longer to bake and are less likely to soften evenly during the rest.
Storage and Reheating
Because the apple filling is moist, cover the cake and refrigerate it within 2 hours of serving. It keeps well for 3 to 4 days in the refrigerator; the layers generally become softer and more cohesive by the second day. Let slices stand at room temperature for 30 to 45 minutes before serving if you prefer a softer bite. For longer storage, wrap individual slices or the whole cake tightly and freeze for up to 2 months. Thaw, still wrapped, in the refrigerator overnight, then let it stand briefly before serving.
This cake is usually served cool or at room temperature, so reheating is not necessary. If you do warm a leftover slice, USDA FSIS guidance is to reheat leftovers to 165°F (74°C); that temperature can make a cake slice dry, so bringing it to room temperature is generally the better choice. Discard cake that has been left at room temperature for more than 2 hours rather than saving it for later.
Frequently Asked Questions
Why does apple stack cake need to rest overnight?
The cooked dried-apple filling releases moisture into the thin cake layers as the cake rests. That softens the layers and allows the filling and cake to hold together when sliced. A minimum of 8 hours works, but an overnight chill gives the most even texture.
Can I make the cake layers ahead?
Yes. Cool the layers completely, stack them with parchment between each one, wrap them well, and keep them at room temperature for up to 1 day. You can also freeze the wrapped layers for up to 1 month and thaw them before assembly. Make sure the layers are fully cool before wrapping to avoid trapped condensation.
Can I use fresh apples instead of dried apples?
Fresh apples release more water and do not produce the same concentrated, thick filling without extra cooking. For the closest result, use dried apples. If you use fresh apples, cook them down until the filling is very thick and spreadable, and expect a milder flavor and a different texture.
What if I do not have buttermilk?
For this amount, stir 1 tablespoon (15 ml) lemon juice or white vinegar into 1 cup (240 ml) milk and let it stand for 5 to 10 minutes. It may look slightly curdled; use it in place of the buttermilk. The result is a practical substitute, though cultured buttermilk gives the cake a more rounded tang.
How do I know if the apple filling is thick enough?
When you draw a spoon through the pan, the track should remain visible for a moment rather than immediately filling with liquid. The filling should spread without running off a spoon. If it is loose, simmer it uncovered for a few more minutes, stirring often, then cool it before assembling the cake.
Related
- Appalachian Chow Chow: A Tangy Relish for the Pantry
- Appalachian Meatloaf Recipe with a Tangy Brown Sugar Glaze
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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