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Appalachian Apple Stack Cake

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  • Prep 30 min
  • Total 1 hr 10 min
  • Servings 10
  • Ingredients 15
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An old-fashioned treat that's perfect year-round.
by: Moogie
Updated Jul 15, 2015

Appalachian Apple Stack Cake

  • Prep 30 min
  • Total 1 hr 10 min
  • Servings 10
  • Ingredients 15

Ingredients

  • 1/2 cup butter, softened
  • 1 cup sugar
  • 1 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
  • 1 teaspoon vanilla extract
  • 1/4 cup butter, melted

Ingredients for Dried Apple Filling:

  • 2 (6 ounce) packages dried apples
  • 4 cups water
  • 3/4 cup sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon pumpkin pie spice

Instructions

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

Nutrition

No nutrition information available for this recipe
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