Description
A classic Southern layered cake with spiced apple filling, featuring thin cake layers that soften over time for a moist, flavorful dessert. Traditionally served at gatherings.
Ingredients
Scale
For the Crust:
- For the Cake Layers:
- 3 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 3 large eggs
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- For the Apple Filling:
- 2 pounds dried apples
- 4 cups water
- 1 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- For Garnish:
- Powdered sugar (optional)
Instructions
1. Prepare the Crust:
- 1. Make the Apple Filling: In a large pot, combine dried apples and water. Simmer for 1 hour or until apples are tender and liquid reduces. Mash apples, then stir in brown sugar, cinnamon, ginger, cloves, and salt. Cool completely.
- 2. Prepare Cake Layers: Preheat oven to 375°F (190°C). Whisk flour, baking powder, baking soda, and salt in a bowl. In another bowl, cream butter and sugar until light. Beat in eggs one at a time, then alternate adding flour mixture and buttermilk. Stir in vanilla.
- 3. Bake Layers: Divide dough into 6 equal portions. Roll each into a 9-inch circle on parchment paper. Bake for 10-12 minutes per layer until lightly golden. Cool completely.
- 4. Assemble Cake: Place one layer on a plate, spread with 3/4 cup apple filling. Repeat, stacking layers and ending with a cake layer on top. Do not frost sides.
- 5. Rest Cake: Cover and refrigerate for 24-48 hours to allow flavors to meld and layers to soften.
- 6. Serve: Dust with powdered sugar if desired. Slice into wedges.
Notes
• For best texture, use tart dried apples like Winesap. • Cake improves with age—make 2 days ahead. • If layers crack during assembly, patch with extra filling.