Appalachian Apple Stack Cake
Ingrediënten
Makes: 12 To 16 Servings
Apple Filling
- 15 To 16 Ounces Dried Unsulfured Apple Rings 4 To 5 Packed Cups
- 1 Cup Light Brown Sugar Firmly Packed
- 1 Teaspoon Ground Cinnamon
- 1 Teaspoon Ground Ginger
- ½ Teaspoon Ground Nutmeg
- 4 Cups Water
Cake
- 5 Cups All-Purpose Flour
- 1 Teaspoon Baking Soda
- 1 Teaspoon Baking Powder
- ½ Teaspoon Salt
- ⅔ Cup Vegetable Shortening
- 1 Cup Granulated Sugar
- 1 Cup Sorghum Or Molasses
- 2 Large Eggs At Room Temperature
- 1 Cup Low-Fat Buttermilk At Room Temperature
- Confectioners’ Sugar Or Sweetened Whipped Cream For Garnish
Instructies
- For The Filling, Place The Apples In A Large Nonstick Skillet Over Medium-High Heat.
- Sprinkle The Brown Sugar, Cinnamon, Ginger, And Nutmeg Over The Apples.
- Pour In The Water, Which Should Half-Cover The Apples.
- Bring The Mixture To A Boil, And Once Boiling, Reduce The Heat To Low And Allow To Simmer, Covered, Until The Apples Are Soft And The Mixture Has Thickened, About 1 Hour.
- Add A Bit More Water If Needed.
- Remove The Apples From The Heat And Let Them Cool.
- When Cool, Place Them In Thirds In A Food Processor And Pulse Until Smooth But Some Chunks Of Apple Remain.
- Or Mash The Apples By Hand With A Potato Masher.
- You Will Have About 5 Heaping Cups Of Apples To Spread Between 6 Cake Layers.
- Set Aside.
- Meanwhile, For The Cake, Place A Rack In The Center Of The Oven, And Preheat The Oven To 350°F.
- Cut 6 Pieces Of Parchment Paper To Fit In The Bottom Of Six 9" Round Pans.
- Smear A Bit Of Vegetable Shortening On The Bottom Of The Pans To Hold The Parchment In Place, And Set The Pans Aside.
- Place The Flour, Baking Soda, Baking Powder, And Salt In A Large Mixing Bowl.
- Whisk To Combine, And Set The Mixture Aside.
- In Another Large Bowl, Place The Shortening, Sugar, And Sorghum Or Molasses.
- Beat With An Electric Mixer On Medium Speed Until The Mixture Is Creamy And Smooth, About 2 Minutes.
- Add The Eggs, One At A Time, Beating Just Until Blended.
- Scrape Down The Sides Of The Bowl.
- Add The Flour Mixture Alternately With The Buttermilk, Beginning And Ending With The Flour, And Beating Until Smooth, 1 To 2 Minutes.
- The Batter Will Be Thick, More Like A Cookie Dough.
- Use A Strong Rubber Spatula, If Needed, To Facilitate Mixing.
- Divide The Batter Into 6 Equal Parts.
- Each Part Will Be About 10 Ounces.
- Spread The Batter Out Into The Pans, Using The Rubber Spatula Or A Flexible Metal Spatula.
- Place 2 Or 3 Pans In The Oven At A Time, Depending On The Size Of Your Oven.
- Bake Until The Cakes Are A Light Golden Color And Spring Back When Lightly Pressed In The Center, 14 To 16 Minutes.
- Remove The Pans To A Wire Rack To Cool For 3 Minutes, Then Run A Knife Around The Edges And Turn Out The Warm Layers Onto The Rack.
- Immediately Spread 1 Heaping Cup Of Apple Filling Over The Top Of The Warm Layer.
- Top With A Second Layer, Spread On Filling, Top With A Third, And So On.
- Repeat The Process For The Rest Of The Batter Until You End With The Sixth Layer On Top.
- Place The Cake In A Cake Saver Or Under A Cake Dome For 1 To 2 Days Before Serving.
- Before Serving, Sprinkle The Top Of The Cake With Confectioners’ Sugar Or Pile On Whipped Cream.
Notes / Tips / Wine Advice:
The Secret To Great Stack Cake Is To Bake It A Day In Advance And Cover It So That The Apple Filling Slowly Seeps Into The Cake.
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