Apple Stack Cake Recipe

Active Time:

55 mins

Rest Time:

2 days

Total Time:

5 hrs 45 mins

Servings:

Apple stack cake, a treasured Appalachian dessert, is a uniquely baked and apple-flavored dessert. Often made to celebrate special occasions, and created as a community, this time-honored dessert proves the resourcefulness of home bakers in generations past.

Like all apple stack cakes, Ronni Lundy's version tastes best after it has "cured" for two to three days. Wrap the cake in cheesecloth, then in plastic wrap, and store it in a cool, dark place such as a cupboard (not the refrigerator). This step gives the layers and the apple filling a chance to marry, and also solidifies the cake so it is easier to slice.

Learn how to make an apple stack cake, and delight friends and family with this special dessert.

What Is Apple Stack Cake?

Apple stack cake is a traditional Appalachian dessert, featuring a stack of dense cake layers with apple butter or filling spread between. It is deeply rooted in Appalachian culinary tradition, tracing back to pioneer days when guests would each contribute a layer to celebrate special occasions like weddings, and the host would stack them with the sweet fruit filling. The number of layers could vary based on the popularity or significance of the occasion.

Ingredients for Apple Stack Cake

Unsulfured dried apples are rehydrated to create a robust apple filling between each layer of buttermilk-moistened cake. To make an apple stack cake, you'll need:

Unsulfured dried apples: Dried apples are rehydrated, sweetened, and spiced for a flavorful apple filling.
Vegetable shortening: For greasing the skillet to prevent sticking.
All-purpose flour: Gives the cake its structure and coats the skillet to keep the cake layers from sticking.
Baking soda: Reacts with the buttermilk to give the cake layers some rise.
Kosher salt: Enhances the overall flavor of the cake.
Unsalted butter: Adds richness and flavor.
Granulated sugar: Sweetens the cake layers.
Sorghum syrup: Adds a unique and complex sweetness to the cake for a traditional Appalachian flavor.
Whole buttermilk: Adds tenderness and acidity.
Large eggs: Binds and gives the cake some structure.
Packed dark brown sugar: Adds a touch of molasses flavor and sweetness to the cooked apples.
Ground mace: A warming spice that complements the apple flavor. Can substitute with ground cinnamon, ginger, or nutmeg, if preferred.
Powdered sugar: Optional, to dust over the cake for a final touch.

How To Make Apple Stack Cake

This cake is certainly a labor of love, but once you've made it, you'll appreciate the sense of history that goes with each slice. Full instructions are below, but here's a brief recap before you get started:

Step 1. Make the filling: Place apples in a Dutch oven, and cover with water by 2 inches. Bring to a boil, then simmer over low until apples are tender, adding a little extra water only if needed.
Step 2. Prepare the skillet: Grease the bottom and 1 inch up the sides of a 9-inch cast-iron skillet with shortening, and coat with 1 tablespoon flour.
Step 3. Combine dry ingredients: Sift 5 1/2 cups flour with baking soda and salt.
Step 4. Make butter mixture for batter: Beat butter and sugar to combine. Beat in the sorghum syrup. Whisk together the buttermilk and the eggs in a small bowl.
Step 5. Finish batter, and chill: Add flour mixture to the butter mixture alternately with the egg mixture in 5 additions, beginning and ending with flour. Cover and chill 1 to 2 hours.
Step 6. Add spices to apples, and mash: Stir the brown sugar and mace into the cooked apples. Remove from heat, and mash to a thick puree. Cover.
Step 7. Make balls of batter: Preheat oven to 350°F. Shape the dough on a lightly floured surface to a 10-inch log. Cut into 5 (2-inch) pieces. Shape each piece into a ball. Place 4 balls onto a parchment-lined baking sheet and chill.

Step 8. Add cake batter to skillet: Pat remaining ball into a disk. Press into the floured skillet to cover the bottom. Lightly prick the surface with a fork.
Step 9. Bake cake layer: Bake until golden, about 25 to 30 minutes.
Step 10. Turn out the cake layer: Cool in skillet on wire rack 5 minutes, then turn out onto rack and let cool. Transfer to a cake plate and spread to coat with about 3/4 cup warm apple mixture.
Step 11. Repeat baking with cake layers: Wipe skillet with a paper towel, and cool on rack until barely warm. Repeat Steps 8, 9, and 10 for each dough ball, greasing and flouring skillet for each. Stack each layer on the last, coating with apple mixture as you go.
Step 12. Ripen cake: Cool cake completely. Wrap with cheesecloth, and then wrap in several layers of plastic wrap. Leave at room temperature to "ripen" before serving. Dust with powdered sugar if desired.

What Type of Apples Are Best for Apple Stack Cake?

The apples in this cake are cooked down to create a sweet filling to spread between the cake layers. In this recipe, we call for dried apples, and rehydrate them for a thick, spreadable filling with an intense apple flavor. Apple stack cakes are typically filled with a homemade apple butter filling, but to achieve that texture, fresh or dried apples, or a combination of the two, can be used. You can also substitute the homemade filling with store-bought apple butter for a shortcut option.

Can I Make Apple Stack Cake Ahead?

This cake should be prepared at least two days in advance, and wrapped and left to ripen on the countertop for a sliceable, cake-like texture. If you'd like to make it further in advance, ripen at room temperature, then wrap well in foil and plastic wrap and freeze for up to 3 months. Bring to room temperature and dust with powdered sugar if desired before serving.

Apple Stack Cake Variations

This traditional dessert can be customized to suit your tastes and the occasion you're serving it for:

Add spice: Substitute the mace with apple pie spice, ground cinnamon, ginger, nutmeg, or cardamom for a unique flavor.
Zest: Add lemon or orange zest into the cake layers or filling for a citrusy touch.
Alcohol: Add a splash of bourbon, brandy, or rum to the filling for a boozy kick.
Drizzle: Drizzle the cake with caramel sauce, maple syrup, or a powdered sugar-based glaze before serving for extra moisture.
Extract: Add vanilla or almond extract into the cake batter for an aromatic note.
Additions: Sprinkle raisins or other dried fruits, or toasted chopped nuts over the filling before stacking the cake layers.
Serving: Serve with whipped cream or ice cream for a decadent finish.

More Classic Cake Recipes You'll Love

These cakes are classics for a reason. Passed down through generations of home bakers, these fruity and chocolatey cakes are delicious every time:

Editorial contributions by Katie Rosenhouse.

Ingredients

1 lb. unsulfured dried apples (about 5 cups)
Vegetable shortening, for greasing
6 cups all-purpose flour, divided
1 tsp. baking soda
1/2 tsp. salt
2/3 cup unsalted butter, softened
1 cup granulated sugar
1 cup sorghum syrup
1 cup whole buttermilk
2 large eggs, beaten
1 cup packed dark brown sugar
1/2 tsp. ground mace
Powdered sugar, for topping (optional)

Directions

Make the filling:

Put the apples in a Dutch oven, and add enough water to cover the apples by 2 inches. Bring to a boil over high; then turn down the heat to low. Simmer, stirring occasionally, until apples are tender enough to mash, 1 to 1 1/2 hours. You may need to add a little more water to keep the apples from sticking, but you don't want the final mixture to be soupy.
Prepare the skillet:

Liberally grease the inside of a 9-inch cast-iron skillet with shortening, and sprinkle with 1 tablespoon of the flour, shaking and turning to coat the bottom of the skillet and about 1 inch up the sides.
Combine dry ingredients:

Sift 5 1/2 cups of the flour with baking soda and salt, and set aside.
Make butter mixture for batter:

Place the butter and granulated sugar in a large bowl, and beat with an electric mixer on medium speed until blended, about 3 minutes. Add the sorghum syrup, and beat 1 minute to blend. Whisk together the buttermilk and the eggs in a small bowl. (This recipe does not use baking powder, so buttermilk is necessary to activate the baking soda.)
Finish batter, and chill:

Add flour mixture to the butter mixture alternately with the egg mixture in 5 additions, beginning and ending with flour mixture. Beat on low speed after each addition to incorporate. Cover and chill at least 1 hour or up to 2 hours.
Add spices to apples, and mash:

After the apples are cooked, stir the brown sugar and mace into the apples until sugar is dissolved. Remove from heat, and mash with a potato masher until a thick puree forms with lumps no larger than a pea. (You can also pulse the mixture in the bowl of a food processor 15 times.) If mixture is too runny, return to medium heat, and continue to cook, stirring constantly, until liquid evaporates and mixture is the consistency of apple butter. Cover to keep warm.
Make balls of batter:

Preheat oven to 350°F. Generously sprinkle a flat surface with some of the remaining flour, and scrape the chilled dough onto it. With floured hands, shape dough into a log about 10 inches long. Using a sharp, floured knife, cut into 5 (2-inch) pieces. With floured hands, roll each piece lightly in the flour, and shape into a ball. Place 4 of the balls on a rimmed baking sheet lined with parchment paper, cover with plastic wrap, and chill until ready to use.
Add cake batter to skillet:

Pat remaining 1 ball into a disk. Place dough disk in the greased and floured skillet and, pressing lightly with floured palm and fingers, flatten it evenly so it spreads out to just touch the edges of the skillet all around. Don't pat too hard and don't press it up against the side of the skillet, or it will stick. Evenly prick the surface of the dough lightly with a fork.
Bake cake layer:

Bake in preheated oven until the top is golden and the cake has pulled slightly away from the edges of the skillet, about 25 to 30 minutes. It will not rise like a normal cake layer but will look like a big cookie, only much more tender.
Turn out the cake layer:

Let cool in skillet on wire rack for 5 minutes. Run a butter knife around the inside edge of the skillet, and gently nudge the layer underneath to loosen. Turn cake layer out onto a rack, and allow to cool for about 5 minutes. Transfer layer to a cake plate, and spread warm apple mixture over the top, to the edges. The apple filling should be about 1/4 inch thick, and you should use about 3/4 cup of the mixture per layer.
Repeat baking with cake layers:

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. Save remaining apple mixture for another use.
Ripen cake:

Allow cake to cool completely, about 30 minutes. Wrap cake in cheesecloth, and then wrap in several layers of plastic wrap. Allow to "ripen" at room temperature for 2 to 3 days before cutting and serving. Dust the top of the cake with powdered sugar, if desired.

Frequently Asked Questions

How many layers does an apple stack cake typically have?

While standard recipes typically involve between 5 and 10 layers, the quantity of layers in a stack cake can vary depending on the occasion.
Is the texture of apple stack cake more similar to a cake or cookie?

After the filling moistens the layers as it sits, the texture of this stack cake is soft and cake-like.
Is apple stack cake served warm or cold?

Apple stack cake is traditionally served at room temperature, but can also be served warmed if preferred.