TENNESSEE STACK CAKE

Tennessee Stack Cake image

Recipe by Andrea Hall Puyallup, Wash. The article reads ... This eight-layer cake, an Appalachian specialty, is known by various names, including apple stack cake, pioneer stack cake, and washday stack cake. The last name refers to how the cookie-like layers were often baked on washday and then layered with apple butter and left to sit for a day or two before being served. As the cake sits, the cookie-like layers soak up moisture from the apple butter and soften, becoming tender and cake-like in the process.

Provided by Charlotte J

Categories Dessert

Time P1DT30m

Yield 10-12 serving(s)

Number Of Ingredients 15

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Ingredients

3 (6 ounce) bags dried apples
1 cup packed light brown sugar
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
6 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup buttermilk
2 large eggs
1 teaspoon vanilla extract
16 tablespoons unsalted butter, softened
2 cups granulated sugar
confectioners' sugar, for dusting

Steps:

For the filling:
Bring the apples and water to cover to a boil in a medium saucepan.
Reduce the heat and simmer until the apples are completely softened, about 10 minutes.
Drain the apples and let cool until just warm, about 15 minutes.
Puree the apples in a food processor until smooth.
Transfer to a bowl and stir in the brown sugar, cinnamon, cloves, and allspice. (The filling can be refrigerated for up to 2 days.).
For the layers:
Adjust two oven racks to the upper-middle and lower-middle positions and heat the oven to 350 degrees.
Coat 2 baking sheets with cooking spray.
Whisk the flour, baking powder, baking soda, and salt in a medium bowl.
Whisk the buttermilk, eggs, and vanilla in a large measuring cup.
With an electric mixer at medium-high speed, beat the butter and granulated sugar in a large bowl until fluffy, about 2 minutes, scraping down the bowl as necessary.
Add the flour mixture and buttermilk mixture alternately in two batches, beating after each addition and scraping down the bowl as needed until combined. (The dough will be thick.).
Divide the dough into 8 equal portions.
Working with 2 portions at a time, on a lightly floured surface, roll each out into a 10-inch circle about 1/4 inch thick.
Using a 9-inch cake pan as a template, trim away the excess dough to form 2 perfectly round 9-inch disks.
Transfer the disks to the prepared baking sheets and bake until golden brown, 10 to 12 minutes, rotating and switching the baking sheets halfway through the baking time.
Transfer the disks to a rack and cool completely, at least 1 hour.
Repeat with the remaining dough. (The layers can be wrapped tightly in plastic and stored at room temperature for up to 2 days.).
To assemble the cake:
Place one layer on a serving plate and spread with 1 cup filling.
Repeat 6 times.
Top with the final layer, wrap tightly in plastic, and refrigerate until the layers soften, at least 24 hours or up to 2 days.
Dust with confectioners' sugar and serve. (The fully assembled cake can be refrigerated for up to 2 days.).
Be sure to let the cake sit at least 24 hours, as the moisture from the filling transforms the texture of the cookie-like layers into a tender apple-flavored cake.