Apple Stack Cake is a traditional Appalachian dessert
Preheat the oven to 350 F. Grease 3 (9-inch) round cake pans with cooking spray. Whisk together 5 cups (574 grams) all-purpose flour, 1/2 cup (115 grams) granulated sugar, 1 teaspoon baking soda, 1 teaspoon baking powder, 1/2 teaspoon fine salt, and 1/2 teaspoon ground cinnamon in a large bowl until combined.
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The finished consistency should be similar to apple butter. To make the cake: Preheat the oven to 350°F. Grease and flour five 9" cake pans. If you don't have that many pans, bake the batter in batches. In a large bowl, whisk together the flour, sugar, baking soda, baking powder, and salt. Add the sorghum, 1/2 cup of the buttermilk, shortening.
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Preheat the oven to 350°F. Spray two or more 9-inch cake pans or a 9 1/2 inch cast iron skillet with cooking spray. In a large mixing bowl, beat the shortening, sugar, and molasses until the mixture is smooth and creamy. Add eggs one at a time and beat well after each one.
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Cover the pan and cook over medium-low heat until the apples are soft—about 20 minutes. Make sure to keep an eye on the mixture and stir occasionally throughout the process. Then add the butter and stir. Cook the mix uncovered until the sauce is syrupy—about 5 to 10 minutes.
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Stack cake is a traditional cake from the Appalachian region consisting of multiple cake layers, usually six to eight, that are layered with dried apples, apple preservers, or apple butter. Since the cake is quite dry, it needs to sit for at least a day so that it soaks up the filling and turns moist and succulent. Several countries and places.
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Make the cake: In a large bowl, combine the flour, baking powder, baking soda, salt, and cinnamon. In a separate large bowl, cream together the butter and sugar until light and fluffy. Add the eggs and molasses, and whisk until fully incorporated and the mixture is light brown. Add ⅓ of the flour mixture to the wet ingredients and fold with a.
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In this video I demonstrate how to make a traditional Appalachian Stack Cake. There are many recipes and variations of this wonderful cake. The recipe I use.
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Apple Stack Cakes were originally used as wedding cakes in the Appalachian Mountains. Using an old family recipe, the Village Bakery uses 100% Tennessee green apples from orchards located only a few miles from the Smoky Mountains. They hand peel, slice, and cook the apples, spicing them with traditional Appalachian spices before spreading them.
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Place apples and water in a 6-qt. stockpot; bring to a boil. Reduce heat; simmer, uncovered, 40-45 minutes or until apples are softened, stirring occasionally. Mash into a chunky sauce. Stir in brown sugar and pie spice; simmer, uncovered, 10-15 minutes longer or until liquid is absorbed and sauce is thickened.
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Simmer, stirring occasionally, until the apples are softened, about 5 minutes. Cool the apple filling: Remove the pan from the heat and set aside to cool while you prepare the cake batter. Combine the dry ingredients: Whisk the flour, baking powder, baking soda, cinnamon, and salt together in a large bowl; set aside.
How to Make Apple Stack Cake from Tennessee Kitchn
Preheat the oven to 350 degrees. Using a mixer on low speed, cream the butter, sugar, brown sugar and sorghum until smooth and well combined. Add eggs, one at a time, making sure the first egg is well-incorporated before adding the second. Add vanilla, grated ginger and ground ginger.
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Clean inside of skillet with a paper towel, and cool on rack until barely warm, 10 minutes. Repeat Steps 8, 9, and 10 for each dough ball, greasing and flouring skillet for each. Proceed, stacking each successive layer while warm and spreading with apple mixture. Leave the top layer bare.
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1/2 teaspoon allspice. Put apples in a pot with water and cook; keep a fairly close eye on the apples as you may have to add additional water while they cook. Once apples are soft enough to mash, add the other ingredients and mix well. Part 3: Assembly. Place a cake layer on a cake plate and spread with apple filling.
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Place racks in upper and lower thirds of oven; preheat to 350°. Grease three 9"-diameter cake pans with unsalted butter; line bottoms with parchment paper rounds. Whisk 4 cups (500 g) all-purpose.
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These candy cane cake slices look incredible! What a fun spin to put on a classic holiday season flavor. You can visit for yourself at 846 N Central Street in Knoxville, Tennessee, every day of the week but Sunday. Hours begin at 10am and run through 5:30 p.m. except on Saturdays and Mondays, when doors close at 4 p.m.