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Culinary Class: An
Apple (Stack Cake) a Day

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Written by Emily Storrow | Photography by Jonathan Boncek

Capture the flavors of fall in this rustic Appalachian Cake

Apple stack cake is a modest, rustic confection most closely associated with the Appalachian communities in the mountains of Kentucky and Tennessee. Spiced and not too sweet, it’s a fine example of culinary resourcefulness—it’s traditionally made with fall supplies of sorghum molasses and preserved apples (either dried or processed into apple butter or preserves).

The cake layers resemble giant soft cookies formed from rolled dough and baked individually in pans. Our recipe makes six layers, though the cake can be stacked as tall as desired, and uses apple butter. When assembling the layers, liberally spread apple butter between each and on the top and sides of the cake. The toughest part about making a stack cake? You’ll want to wait twenty-four hours before serving to allow the apple butter to seep into the cake.

TLP’s Apple Stack Cake

1/2 cups butter, softened

1 3/4 cups firmly packed light brown sugar

5 1/2 cups flour

2 teaspoons baking soda

1/2 teaspoon salt

1 teaspoon cinnamon

1 teaspoon nutmeg

1 teaspoon ginger

2/3 cup buttermilk

3 large eggs

2 tablespoons vanilla extract

3-4 cups apple butter