Now that Thanksgiving has passed, it's time to set aside any caloric anxiety, don the stretchy pants, and begin planning for the Christmas meal.
Here's a hint. Apple Stack Cake should be on the menu.
If you've never tasted this traditional Appalachian creation, you're missing out. The assemblage of thin, crispy-edged cake layers spread with reconstituted dried apples is a taste of history in its purest form.
The cake harks back to the 19th century. Folklore states that the confection was often served as a wedding cake, with guests bringing single cake layers to the ceremony, which would then be assembled and spread with either homemade apple butter or reconstituted dried apples, before being eaten.
The only rub to that recollection is that once assembled, Apple Stack Cakes need to rest for at least 24 hours (longer is better) for ultimate flavor. It's important that the spicy apple filling has time to meld within the cake's layers before slicing.
In Knoxville, Magpies Bakery offers the confection three ways: an eight-layer cake for $45, half an eight-layer cake for $24 or a 5-inch cake for $16. Village Bakery offers a five-layer cake for $30. Both bakeries are taking orders for Christmas. Some local grocery stores also sell the cakes during the holidays, including Food City.
For those wanting to try their hand at making their own Appalachian Apple Stack Cake, here is a recipe from White Lily Flour.
Appalachian Apple Stack Cake
Ingredients
5 1/4 cups White Lily all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
2 1/2 packed cups brown sugar
1 cup vegetable shortening
2 large eggs
2 teaspoons pure vanilla extract
1/2 cup buttermilk
Apple filling (see below)
Confectioners' sugar, optional
Directions
Preheat oven to 425 degrees. Grease and flour 9-inch cake pans. Reuse pans as needed.
Combine flour, soda, baking powder, salt and cinnamon. Set aside. Cream brown sugar and shortening 2-3 minutes. Then beat in eggs and vanilla.
On low speed beat in flour mixture alternately with buttermilk, beginning and ending with flour, until just combined. Divide dough into seven 1/4 cup portions.
Bake 10 minutes or until golden brown. Remove from pan and cool completely on wire rack. Stack with hot apple filling between layers. Cake is best if you can let it stand 24 hours before serving. If desired, shift confectioners' sugar over top of cake before serving.
Apple filling
Ingredients
5 cups water
1 pound dried apples
2 cups packed brown sugar
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon salt
Directions
Bring water to a boil in a dutch oven. Chop dried apples using a food processor if you have one. Add apples to water and cook uncovered over medium heat until all water is absorbed, about 20-25 minutes. Add sugar, cinnamon, nutmeg, cloves and salt. Simmer 15 minutes, stirring frequently.
Source: Sunday Best Baking, White Lily
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