Appalachian Apple Stack Cake

An old-fashioned treat that's perfect year-round. MORE + LESS -

1/2

cup butter, softened

cup sugar

large egg

3-1/2 cups all-purpose flour

1-1/2 teaspoons baking powder

1/2

teaspoon baking soda

1/2

teaspoon salt

1/2

cup buttermilk

teaspoon vanilla extract

1/4

cup butter, melted

Ingredients for Dried Apple Filling:

(6 ounce) packages dried apples

cups water

3/4

cup sugar

teaspoon ground cinnamon

1/2

teaspoon pumpkin pie spice

Hide Images

1

Directions for cake:1. Beat 1/2 cup butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. add egg; beat just until blended.
2

Combine flour, baking powder, soda, and slat; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed after each addition until blended. Stir in vanilla.
3

Divide dough into 6 equal portions; pat 3 portions into three lightly greased 9-inch round cake pans. Pierce dough several times with a fork. (Cover remaining dough, and set aside while first layers bake.) Bake at 400° F for 10 minutes or until lightly browned. Carefully remove layers to a wire rack; cool completely. Repeat procedure with remaining 3 portion of dough.
4

Stack cake, spreading 1/4 cup melted butter and Dried Apple Filling between each layer. Cover and chill 8 hours before serving.
5

Directions for Dried Apple Filling:1. Combine apples and water in a large saucepan. Bring to a boil; cover, reduce heat, and simmer 35 minutes or until apples are tender. Add sugar and spices; stir well. Remove from heat. Let stand at least 10 minutes or until liquid is absorbed.
6

(I modified this recipe to my own liking by baking the cakes in 4-inch spring form pans. I didn't layer them as high as the recipe directed, I just made more little cakes.)