Apple Butter Stack Cake
Submitted by rlknight
Traditional Appalachian stack cake with tender cookie-thin layers separated by spiced apple butter. Bake crisp golden rounds, then let them soften overnight as the apple butter melts into each bite.
YIELD
1 batchPREP
45 minCOOK
10 minREADY
1 hrsThis old-fashioned stack cake is pure mountain tradition. You’ll bake thin, cookie-like rounds that crisp up beautifully in the oven, then stack them high with well-spiced apple butter between each layer.
The magic happens overnight. Those crisp rounds soften as they soak up the apple butter, transforming into tender cake layers with deep spice flavor.
The top stays bare, just as it should be, letting the rustic beauty of those stacked layers shine through.
Kitchen Tips
- Chill the dough for at least 30 minutes before spreading on waxed paper rounds
- Spread dough very thin and evenly, leaving a half-inch margin for expansion
- Use well-spiced apple butter with plenty of cinnamon, cloves, and allspice
- Let the assembled cake stand overnight wrapped at room temperature for best texture
- Store leftovers covered; the layers continue softening over several days
Ingredients
Directions
Cream butter and sugar at least 10 minutes by hand, or 5 minutes in electric mixer.
The mixture should be thick and white. Add eggs one at a time, beating well after each addition.
Stir in vanilla. If the baker’s ammonia is in granular form, crush to a powder with a rolling pin or a bottle.
Sift flour and bakers ammonia together. Stir flour into egg mixture and blend thoroughly.
Dough will be soft. Chill for at least 30 minutes.
Cut 6 to 8 -- 8 inch rounds from waxed paper.
Spread the dough thinly and evenly on paper rounds, leaving about half-inch margin to allow for expansion during baking.
Place two or three round (whatever it will hold) on a baking sheet.
Bake at 400F, 8 to 10 minutes, until golden brown on edges.
Remove at once from cookie sheet, but do not remove paper until you are ready to assemble cake.
Assemble by placing well-spiced apple butter between each layer.
Leave top unadorned.
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