Old Fashioned Stack Cake
Delight in the rustic charm of an Old Fashioned Stack Cake, a beloved Appalachian tradition that’s as rich in history as it is in flavor. This nostalgia-filled dessert features thin, tender layers of molasses-spiced cake, each generously spread with a luscious filling made from tart dried apples, cinnamon, and warming spices like ginger and cloves. Perfectly imperfect and packed with character, this cake gets better overnight as the apple filling softens the layers, creating a moist, melt-in-your-mouth experience. Ideal for family gatherings or holiday celebrations, this stack cake is a testament to simpler times, when recipes were made with love and shared by many. Let this timeless recipe bring a touch of heritage to your table, providing a slice of sweet autumnal comfort.
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Recipe Information
Ingredients
- 2 cups Dried apples
- 4 cups Water
- 0.5 cup Granulated sugar (for filling)
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground ginger
- 0.25 teaspoon Ground cloves
- 3 cups All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Salt
- 0.5 teaspoon Ground cinnamon (for cake)
- 0.5 cup Unsalted butter, softened
- 1 cup Granulated sugar (for cake)
- 2 large Eggs
- 0.5 cup Molasses
- 0.75 cup Buttermilk
Instructions
Prepare the apple filling: In a medium saucepan, combine the dried apples and water. Bring to a boil, then reduce to a simmer. Cook for 20-25 minutes, or until the apples are soft and the water is absorbed.
Mash the cooked apples with a fork or potato masher until they form a thick, chunky paste. Stir in the granulated sugar, cinnamon, ginger, and cloves. Set aside to cool.
Preheat the oven to 375°F (190°C). Grease and flour six 9-inch cake pans or reuse pans and bake in batches.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
Beat in the eggs, one at a time, followed by the molasses.
Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
Divide the batter evenly among the prepared cake pans, spreading it into a thin, even layer. Bake for 12-15 minutes, or until the edges are golden and a toothpick inserted into the center comes out clean.
Let the cake layers cool in the pans for 5 minutes, then transfer to wire racks to cool completely.
Assemble the cake: Place one cake layer on a serving plate and spread a thin layer of the apple filling over the top. Continue layering the cake and filling, ending with a layer of filling on top.
Loosely cover the cake with plastic wrap and let it rest overnight at room temperature. This allows the flavors to meld and the apple filling to soften the cake layers.
Slice and serve as a delightful old-fashioned dessert!
Nutrition Facts
Calories |
413 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.5 g | 12% | |
| Saturated Fat | 5.5 g | 27% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 54 mg | 18% | |
| Sodium | 258 mg | 11% | |
| Total Carbohydrate | 77.2 g | 28% | |
| Dietary Fiber | 3.2 g | 12% | |
| Total Sugars | 49.5 g | ||
| Protein | 5.5 g | 11% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 67 mg | 5% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 400 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
