Dried Apple Stack Cake: A Timeless Appalachian Tradition
Dried Apple Stack Cake is more than just a dessert; it’s a taste of history, a connection to Appalachian heritage, and a testament to resourcefulness. For generations, families in the mountains preserved apples by drying them, creating a sweet and chewy treat that could be enjoyed throughout the year. Stack cake, with its layers of spice-infused cake and moist apple filling, became a centerpiece of celebrations, gatherings, and everyday life. This recipe honors that tradition, offering a step-by-step guide to creating your own delicious piece of Appalachian history.
## What is Dried Apple Stack Cake?
Dried Apple Stack Cake is a multi-layered cake, typically consisting of six to twelve individual cake layers stacked with a filling of rehydrated and spiced dried apples. Each layer is thin and slightly chewy, almost like a dense pancake. The real magic happens as the cake sits, allowing the moisture from the apple filling to permeate the cake layers, softening them and melding the flavors together. This resting period, often lasting 24-48 hours, is crucial for the cake’s characteristic texture and taste.
## The History of Dried Apple Stack Cake
Stack cakes originated in the Appalachian region of the United States, where fresh apples were often scarce, especially during the winter months. Drying apples was a common method of preservation, and resourceful cooks developed the stack cake as a way to utilize this readily available ingredient. The cakes were often made for special occasions, such as weddings or family reunions, and each guest would bring a layer of cake to contribute to the final stack. This collaborative effort symbolized community and shared resources.
## Why This Recipe Works
This recipe is designed to be approachable for both beginner and experienced bakers. It breaks down the process into manageable steps, providing clear instructions and helpful tips along the way. We use a combination of all-purpose flour and cake flour for a tender crumb, and buttermilk for added moisture and tang. The apple filling is packed with warm spices like cinnamon, nutmeg, and cloves, creating a comforting and aromatic flavor profile. The key to success is allowing the cake to rest properly, ensuring that the flavors meld and the layers soften to the perfect consistency.
## Ingredients You’ll Need
**For the Cake Layers:**
* 6 cups all-purpose flour
* 2 cups cake flour
* 1 tablespoon baking soda
* 1 teaspoon salt
* 1 cup (2 sticks) unsalted butter, softened
* 2 cups granulated sugar
* 4 large eggs
* 4 cups buttermilk
* 2 teaspoons vanilla extract
**For the Dried Apple Filling:**
* 2 pounds dried apples
* 8 cups water
* 2 cups granulated sugar
* 2 tablespoons ground cinnamon
* 1 teaspoon ground nutmeg
* 1/2 teaspoon ground cloves
* 1/4 teaspoon salt
* 2 tablespoons unsalted butter
## Equipment You’ll Need
* Large mixing bowls
* Electric mixer (stand or hand-held)
* Measuring cups and spoons
* 9-inch cake pans (at least 3, ideally 6)
* Parchment paper
* Saucepan
* Wooden spoon or heat-resistant spatula
* Wire rack
* Plastic wrap
## Step-by-Step Instructions
**Part 1: Preparing the Dried Apple Filling**
1. **Rehydrate the Apples:** Place the dried apples in a large saucepan and cover with 8 cups of water. Bring to a boil over high heat, then reduce heat and simmer for 30-45 minutes, or until the apples are soft and plump. Stir occasionally to prevent sticking.
2. **Strain the Apples:** Drain the rehydrated apples in a colander, reserving about 2 cups of the cooking liquid. Let the apples cool slightly.
3. **Chop the Apples:** Roughly chop the rehydrated apples into smaller pieces. This will make the filling easier to spread.
4. **Combine Ingredients:** Return the chopped apples to the saucepan. Add 2 cups of sugar, 2 tablespoons of cinnamon, 1 teaspoon of nutmeg, 1/2 teaspoon of cloves, and 1/4 teaspoon of salt. Stir to combine.
5. **Simmer the Filling:** Add 1 cup of the reserved cooking liquid to the apple mixture. Bring to a simmer over medium heat, stirring constantly. Cook for 15-20 minutes, or until the filling has thickened and the liquid has reduced to a syrupy consistency. Add more of the reserved liquid if the filling becomes too dry.
6. **Add Butter:** Stir in 2 tablespoons of butter. This adds richness and shine to the filling. Remove from heat and let cool completely.
**Part 2: Making the Cake Layers**
1. **Preheat Oven and Prepare Pans:** Preheat your oven to 350°F (175°C). Grease and flour your cake pans. You can also line the bottoms of the pans with parchment paper rounds for easy removal. This is crucial, as the cake layers can be fragile.
2. **Combine Dry Ingredients:** In a large mixing bowl, whisk together the all-purpose flour, cake flour, baking soda, and salt. Make sure there are no lumps of baking soda.
3. **Cream Butter and Sugar:** In a separate large mixing bowl, cream together the softened butter and sugar until light and fluffy. This usually takes 3-5 minutes with an electric mixer. Scrape down the sides of the bowl occasionally.
4. **Add Eggs:** Beat in the eggs one at a time, mixing well after each addition. Add the vanilla extract and mix to combine.
5. **Alternate Adding Dry Ingredients and Buttermilk:** Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients. Add the dry ingredients in three additions and the buttermilk in two additions. Mix until just combined. Be careful not to overmix the batter, as this can result in a tough cake.
6. **Divide the Batter:** Divide the batter evenly among the prepared cake pans. If you have fewer than 6 pans, you will need to bake the layers in batches. Use a kitchen scale for best results to ensure even layers. Aim for each pan to have roughly the same amount of batter.
7. **Bake the Cake Layers:** Bake for 15-20 minutes, or until a wooden skewer inserted into the center of a layer comes out clean. The edges of the cake should be lightly golden brown.
8. **Cool the Cake Layers:** Let the cake layers cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. This prevents the layers from sticking to the pans.
**Part 3: Assembling the Stack Cake**
1. **Level the Cake Layers (Optional):** If your cake layers are uneven, you can use a serrated knife to trim the tops to create a more even stack. This is purely for aesthetics and is not necessary for the cake to taste good.
2. **Assemble the Cake:** Place one cake layer on a serving plate or cake stand. Spread a generous layer of the cooled apple filling over the top. Repeat with the remaining cake layers and filling, ending with a cake layer on top.
3. **Wrap and Refrigerate:** Wrap the assembled cake tightly with plastic wrap. This helps to trap the moisture and allows the flavors to meld together. Refrigerate for at least 24-48 hours. This is the most important step! The longer the cake sits, the softer and more flavorful it will become.
4. **Serve:** Before serving, remove the cake from the refrigerator and let it sit at room temperature for about 30 minutes. This will soften the filling slightly and make it easier to slice. Slice and serve. Enjoy a taste of Appalachian tradition!
## Tips for Success
* **Use High-Quality Dried Apples:** The quality of your dried apples will directly impact the flavor of your cake. Choose apples that are plump, moist, and have a sweet, tart flavor.
* **Don’t Overmix the Batter:** Overmixing the cake batter can develop the gluten in the flour, resulting in a tough cake. Mix until just combined.
* **Bake Evenly:** Ensure that your oven is properly calibrated and that your cake layers are baking evenly. Rotate the pans halfway through baking if necessary.
* **Let the Cake Rest:** The resting period is crucial for the cake’s texture and flavor. Don’t skip this step!
* **Adjust Sweetness to Taste:** The amount of sugar in the apple filling can be adjusted to your liking. If you prefer a less sweet filling, reduce the amount of sugar slightly.
* **Add a Touch of Bourbon (Optional):** For an extra layer of flavor, add a tablespoon or two of bourbon to the apple filling while it’s simmering.
## Variations
* **Molasses Stack Cake:** Substitute some of the sugar in the cake layers with molasses for a richer, more traditional flavor.
* **Apple Butter Stack Cake:** Use apple butter instead of dried apple filling for a simplified version of the cake.
* **Caramel Stack Cake:** Drizzle caramel sauce over each layer of cake and filling for a decadent twist.
* **Nuts:** Add chopped pecans or walnuts to the apple filling for added texture and flavor.
* **Cream Cheese Frosting:** While not traditional, a light cream cheese frosting can be added to the top layer of the stack cake for a modern touch.
## Serving Suggestions
* Serve with a scoop of vanilla ice cream or whipped cream.
* Enjoy with a cup of hot coffee or tea.
* Pair with other Appalachian favorites, such as ham biscuits or fried green tomatoes.
* Bring to a potluck or family gathering.
## Storage Instructions
* Store leftover stack cake tightly wrapped in plastic wrap in the refrigerator for up to 5 days. The cake actually improves in flavor and texture over time as the moisture continues to distribute.
* Stack cake can also be frozen for longer storage. Wrap tightly in plastic wrap and then in aluminum foil. Freeze for up to 2 months. Thaw in the refrigerator overnight before serving.
## Dried Apple Stack Cake: A Labor of Love
While Dried Apple Stack Cake requires some time and effort, the result is well worth it. This cake is a delicious and meaningful way to connect with Appalachian heritage and create a memorable treat for your loved ones. So gather your ingredients, put on some music, and embark on a baking adventure that will transport you to the heart of the mountains. The rich aroma of spiced apples and the comforting taste of this classic dessert are sure to warm your soul.
Enjoy!