![]() ![]() In large bowl, with an electric mixer at medium-high speed, beat the butter and granulated sugar until light and fluffy, about 2 minutes.In a large liquid measuring cup, whisk together the buttermilk and vanilla. In a medium bowl, whisk the flour, baking powder, baking soda, and salt together.Coat two baking sheets with cooking spray. Position the racks in the upper-middle and lower-middle of the oven and preheat the oven to 350☏.Drain the apples and reserve 1/4 cup of the liquid. Reduce the heat to medium-low and simmer, covered, stirring occasionally, until the apples are tender, about 20 minutes. Put the apples, brown sugar, cider, and applejack in a large saucepan bring to a boil over medium-high heat.This is a rustic cake.Ĭategories Cake Dessert Bake Kid-Friendly Apple Fall HarperCollins Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates The edges of the cake layers won't be as perfectly neat as if you'd baked them in skillets or cake pans, but that's all right. ![]() Bake two layers simultaneously (more if you have a convection oven). Instead of individually baking the layers one skillet at a time, though, use a cake pan to trace a pattern on parchment paper and trim circles of rolled dough to fit it. This recipe stays mostly true to those principles. Instead of the spongy cakes we're used to today, these layers are more like cookies-firmer, so they slowly soften beneath liberal applications of apple butter and cooked apples. Originally, each layer was baked at home by individual cooks, likely in cast-iron skillets, then brought together and assembled for church suppers and gatherings. Chill completely before slicing.Īppalachian apple stack cake is communal cooking at its finest. Gradually beat in the confectioners' sugar to form a smooth frosting.
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