Prep 30 mins
Cook 24 hrs
A multi-layered apple cake, traditional of the Appalachian area.Sets up overnight. It's layers will absorb moisture from the buttery cinnamon-apple filling.
- 1⁄2 cup butter or 1⁄2 cup margarine, softened
- 1 cup sugar
- 1 large egg
- 3 1⁄2 cups all-purpose flour
- 1 1⁄2 teaspoons baking powder
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1⁄2 cup buttermilk
- 1 teaspoon vanilla extract
- 1⁄4 cup butter or 1⁄4 cup margarine, melted
- sifted powdered sugar (optional)
dried apple filling
- 2 (6 ounce) packages dried apples
- 4 cups water
- 3⁄4 cup sugar
- 1 teaspoon ground cinnamon
- 1⁄2 teaspoon pumpkin pie spice
- For cake:.
- Beat 1/2 cup butter at medium speed with an electric mixer until creamy;gradually add sugar, beating, beating well. Add egg; beat until blended.
- Combine flour, baking powder, soda, and salt; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed after each addition until blended. Stir in vanilla.
- Divide dough into 6 equal portions; pat 3 portions into three lightly greased 9 inch round cake pans. Prick dough several times with a fork. (Cover remaining dough and set aside while first layers bake.)Bake at 400 for 10 minutes or until lightly browned. Carefully remove layers to a wire rack; cool completely. Repeat procedure with remaining 3 portions of dough.
- Stack cake, spreading 1/4 cup melted butter and Dried Apple Filling between each layer. Cover and chill 8 hours or overnight before serving. Sprinkle cake with powdered sugar before serving, if desired.
- Dried Apple Filling:.
- Combine apples and water in a large saucepan. Bring to a boil;cover, reduce heat, and simmer 35 minutes or until apples are tender. Add sugar and spices; stir well. Remove from heat. Let stand at least 10 minutes or until liquid is absorbed.