Description
A traditional Appalachian dessert made with thin molasses-flavored cake layers stacked with a rich spiced dried apple filling that softens the layers overnight, creating a moist and deeply flavored Southern heritage cake.
Ingredients
- 21 ounces (4 1/4 cups) all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon ground cinnamon
- 6 ounces unsalted butter (1 1/2 sticks), softened
- 10 ounces (1 1/4 cups) superfine granulated sugar
- 3/4 cup molasses
- 2 large eggs
- 1/2 cup buttermilk
- 8–12 cups dried apples
- 2 pounds (4 cups) superfine granulated sugar
- 2 teaspoons ground cinnamon
- 2 teaspoons ground nutmeg
- 2 tablespoons molasses
- 3 cups water
- Confectioners’ sugar for dusting
Instructions
- Preheat the oven to 350°F (175°C) and place the oven rack in the middle position.
- In a medium bowl, whisk together the flour, salt, baking soda, baking powder, and cinnamon. Set aside.
- In the bowl of a stand mixer, cream the softened butter and superfine sugar on medium speed until moist and grainy.
- Add the molasses and mix well, scraping down the sides of the bowl.
- Add the eggs one at a time, mixing on low speed after each addition until fully incorporated.
- Gradually add the buttermilk and the dry ingredient mixture alternately, mixing on low speed until a stiff cookie-like dough forms.
- Shape the dough into a ball, wrap tightly in plastic wrap, and refrigerate for 30 minutes.
- Divide the chilled dough into 6–8 equal portions.
- Roll each portion into a thin circle on parchment paper slightly larger than a 9-inch cake pan.
- Use the cake pan as a guide to trim each piece into a neat 9-inch round.
- Transfer the parchment with the dough circles onto baking sheets and bake for about 10 minutes until dry on the surface and a skewer inserted comes out clean.
- Slide the baked layers onto a flat surface and allow them to cool completely.
- In a large saucepan, combine the dried apples, sugar, cinnamon, nutmeg, molasses, and water. Bring to a gentle simmer until the apples soften.
- Transfer the apple mixture to a food processor and pulse until it becomes a thick apple paste.
- To assemble the cake, place one cake layer on a serving plate and spread about 1 cup of apple filling over it.
- Continue stacking layers and spreading filling between each until all layers are used, leaving the top layer plain.
- Wrap the cake tightly and refrigerate for 12–24 hours so the filling softens the layers.
- Before serving, dust the top with confectioners’ sugar.
Notes
- The cake must rest overnight so the apple filling softens the firm layers.
- Dried apples are essential for achieving the thick traditional filling.
- The dough should be stiff so it can be rolled thinly like cookie dough.
- The cake improves in flavor after resting in the refrigerator.
- Layers can be baked up to 2 days in advance and stored in an airtight container.
- Prep Time: 45 minutes
- Cook Time: 10 minutes per layer
- Category: Dessert
- Method: Baking
- Cuisine: Appalachian American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 52 g
- Sodium: 260 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 80 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 55 mg
