Preheat oven to 425. 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 3/4 cup portions.
Bake 10 minutes or until golden brown. Remove from pan and cool completely on wire rack. Stack with hot applie filling between layers. Cake is best if you let it stand 24 hrs before serving. If desired, sift powdered sugar over top of cake before serving.
APPLE FILLING
5 cups water
1 lb dried apples
2 cups packed brown sugar
2 tsp ground cinnamon
1 tsp ground nutmeg
1/2 tsp ground cloves
1/4 tsp salt
Bring water to boil in Dutch oven. Chop dried apples, using a food processor if you have one. Add apples to water. Cook uncovered over medium heat until all water is absorbed, 20-25 minutes. Ad sugar, cinnamon, nutmeg, cloves and salt. Simmer 15 minutes, stirring frequently.
Originally Submitted
12/31/2009
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