Print

Apple Stack Cake

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A classic Appalachian Apple Stack Cake made from thin, biscuit-like cake layers stacked with rich, spiced apple filling. After resting for a day or more, the layers soften as the apple filling seeps in, creating a moist, aromatic dessert that celebrates old-fashioned mountain traditions.

Ingredients

For the Cake Layers

  • 1/2 cup lard, shortening, or butter
  • 1 cup granulated sugar
  • 1/2 cup molasses or sorghum syrup
  • 2 large eggs
  • 1/2 cup milk or buttermilk
  • 4 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp nutmeg

For the Apple Filling

  • 3 cups dried apples (or 4–5 cups fresh, peeled and chopped)
  • 2 cups apple cider or water
  • 1/2 cup brown sugar (adjust to taste)
  • 1 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • 1/4 tsp ground ginger
  • 1 tbsp butter (optional, for richness)

Instructions

  1. Prepare the apple filling: In a large pot, simmer dried apples in cider or water until soft and thick, about 30–40 minutes. Stir in brown sugar, cinnamon, cloves, ginger, and butter. Mash or blend to desired consistency and cool.
  2. Make the cake batter: Cream lard (or butter) with sugar until light and fluffy. Mix in molasses and eggs one at a time. In another bowl, whisk flour, baking soda, baking powder, salt, and spices. Gradually add dry ingredients alternately with milk or buttermilk until a stiff dough forms.
  3. Shape and bake layers: Preheat oven to 350°F (175°C). Divide dough into 6–8 portions. Roll each portion into a thin 8-inch round. Bake each layer on a greased baking sheet for 10–15 minutes until lightly browned. Cool completely on racks.
  4. Assemble the cake: Place one layer on a serving plate and spread warm apple filling evenly over it. Continue stacking layers with filling in between. Traditionally, do not spread filling on the top layer.
  5. Rest the cake: Cover the assembled cake tightly with plastic wrap or a clean cloth. Let it rest 24–72 hours at room temperature to allow the flavors to meld and the layers to soften.
  6. Serve: Slice with a sharp knife once the cake has ripened. Dust with powdered sugar before serving if desired.

Notes

  • The cake improves with time—24 to 48 hours resting is ideal.
  • Use apple butter for convenience instead of making fresh filling.
  • Layers should be thin for proper texture and moisture absorption.
  • Do not refrigerate during the ripening period unless it’s very warm.
  • A dusting of powdered sugar or drizzle of caramel can add extra appeal when serving.

Nutrition

Find it online: https://thefamilycooking.com/apple-stack-cake/