Nestled in the rolling hills of Appalachia, the Appalachian Apple Stack Cake stands as a testament to resourcefulness, community, and culinary heritage. This multi-layered dessert, often enjoyed during fall and winter gatherings, is more than just a cake—it’s a slice of history, embodying the spirit of the mountain South. With its thin, cookie-like layers sweetened with sorghum molasses and married together by a fragrant dried apple filling, this cake tells a story of tradition, frugality, and celebration. Let’s dive into the origins, preparation, and enduring charm of this iconic dessert.
Ingredients:
For the Cake Layers:
All-purpose flour: Provides structure for the thin, cookie-like layers.
Sorghum molasses or cane syrup: Adds a complex sweetness, traditional to the region.
Vegetable shortening or lard: Ensures pliable, tender layers, a nod to early recipes before butter was common.
Buttermilk: Balances the sweetness by adding a hint of acidity and softness.
Eggs: Bind the dough and add richness.
Baking powder and baking soda: Help the layers rise slightly, keeping them light yet crisp.
Spices (e.g., ginger, cinnamon, nutmeg): Infuse the layers with warm, cozy flavors.
For the Apple Filling:
Dried apples: Rehydrated and cooked into a thick, chunky sauce, these are the soul of the cake.
Brown sugar: Enhances the apples’ natural sweetness with a hint of molasses.
Spices (e.g., cinnamon, ginger, mace, or apple pie spice): Add warmth and depth.
Water: Used to rehydrate the apples during cooking.
Optional Finishing Touch:
Powdered sugar: A light dusting for a polished presentation.
Method :
Prepare the Filling: Start by simmering dried apples with brown sugar, spices, and enough water to cover in a heavy-bottomed pot. Cook for about an hour, stirring frequently, until the apples break down into a thick, chunky sauce resembling apple butter. If the mixture becomes too dry, add more water; if too soupy, cook until excess liquid evaporates. A potato masher can help achieve the desired texture. Let the filling cool completely.
Preparing the Batter: Unlike traditional cake batter, layer cakes have a thicker consistency, similar to cookie dough. Alternatively, for a slightly different flow: Stir in the cornstarch, buttermilk, and eggs until the mixture is smooth and well blended
The batter should be soft and not sticky, similar to cookie dough. Divide the dough into five to seven equal portions, based on the number of layers desired.
Preheat your oven to 175°C (350°F). Two 9-inch round cake pans should be lightly oiled with butter or nonstick spray. Bake in batches if you don’t have many pans. Pat each dough portion evenly into a pan, about 3/8-inch thick, or roll it out to fit. Bake for ten to fifteen minutes, or until firm and faintly brown. The layers will be crisp, almost like gingerbread cookies, straight from the oven.
Assemble the Cake: While the layers are still warm, place the first layer on a cake plate and spread with a generous layer of apple filling (about 3/4 to 1 cup). Stack the remaining layers, spreading filling between each, but leave the top bare. Handle the layers carefully, as they can be delicate. If a layer cracks, use it in the middle and let the filling act as glue.
Let It Cure: Wrap the assembled cake tightly in plastic wrap or store it in an airtight container. Allow it to rest at room temperature for at least two days, though some recipes recommend up to a week. During this time, the moisture from the apple filling softens the crisp layers, creating a moist, cohesive cake that’s easy to slice.
Serve: Before serving, dust the top with powdered sugar for a classic touch.Carefully slice to reveal the unique layers, each containing the tart-sweet apple filling.