Appalachian Stack Cake
Thin spiced cake layers stacked with cooked dried apple filling, traditionally assembled a day ahead to soften.
- Prep
- 60 min
- Cook
- 40 min
- Total
- 100 min
- Servings
- 12
- Difficulty
- Hard
- Calories
- 380 kcal
Equipment
- •Cake pans or griddle
- •Rolling pin
Nutrition
Per serving, approximate
- Calories
- 380 kcal
- fat
- 12
- carbs
- 62
- protein
- 5
- calories
- 380
Instructions
- 1
Cover dried apples with water and simmer for 30 minutes until very soft. Mash with brown sugar and cinnamon to make the filling.
- 2
Beat butter and sugar together until creamy. Beat in the molasses and eggs.
- 3
Sift together flour, baking soda, and ginger. Mix this into the wet ingredients to form a stiff dough.
- 4
Divide the dough into 6-8 portions. Pat or roll each portion into a thin round.
- 5
Bake the rounds on greased sheet pans at 375°F for 8-10 minutes until just set.
- 6
Let the cake layers cool completely.
- 7
Stack the layers. Spread apple filling generously between each layer.
- 8
Wrap the assembled cake. Let it rest overnight before slicing and serving.
Chef's tips
Wrap the assembled cake and let it rest overnight so moisture from the apple filling softens the firm layers. Roll the layers thin and evenly.
Storage
Store wrapped at room temperature up to 4 days; flavor improves after a day of resting.
Reheating
Best served at room temperature; no reheating needed.
Common mistakes to avoid
- •Slicing and serving the cake too soon before the layers have time to soften
- •Making the apple filling too runny so it spills out from between the layers
Serving suggestions
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