Apple Stack Cake

Let's Cook

1. Step 1.

   Preheat the oven to 350°F. Grease five 9-inch round cake pans liberally with: Unsalted, softened butter or shortening

2. Step 2.

   Dust lightly with: All-purpose flour

3. Step 3.

   For the filling, combine in a large saucepan: 12 ounces (340g) dried apples; ⅓ cup packed (75g) dark brown sugar; ¾ teaspoon ground cinnamon; ½ teaspoon ground ginger; ¼ teaspoon ground allspice; Water to just cover the apples

4. Step 4.

   Bring the mixture to a boil, then reduce the heat to simmer, partially covered, until the apples are very soft and the liquid is reduced to the consistency of apple butter. Use a potato masher to mash the filling into a rough, chunky paste.

5. Step 5.

   While the filling cooks, make the cakes. Whisk together in a large bowl: 5 cups (625g) all-purpose flour; 1 teaspoon baking powder; 1 teaspoon baking soda; 1 teaspoon salt

6. Step 6.

   Whisk together in a medium bowl: 1 cup (340g) molasses or sorghum syrup; 1 cup (245g) buttermilk; ½ cup (100g) sugar; ½ cup packed (115g) dark brown sugar; ½ cup (105g) vegetable oil or melted shortening; 2 large eggs

7. Step 7.

   Add the molasses-buttermilk mixture to the flour mixture and stir until combined. The dough will be very thick—almost like gingerbread dough. Divide the dough in 5 pieces. Press each piece of dough into a prepared cake pan (if baking in batches, keep the unused dough covered while the other pieces bake). Bake until slightly risen and the cakes are firm to the touch, 12 to 15 minutes. The cakes will be very flat. Remove from the pans and let cool completely on a wire rack.

8. Step 8.

   Place one cake layer on a plate. Spread one-quarter of the filling onto the top of the layer to the edge. Top with a second cake layer and another one-quarter of the filling. Repeat until the cakes and filling are all used, ending with a cake layer. Wrap the cake tightly and refrigerate for at least 2 days before serving.

9. Step 9.

   If desired, before serving dust the cake with: Powdered sugar