Best 6 Old Fashioned Appalachian Stack Cake Recipes

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In the heart of Appalachia, nestled between rolling hills and lush valleys, lies a culinary treasure that has been passed down through generations: the Old-Fashioned Appalachian Stack Cake. This iconic cake, also known as "Stack Cake" or "Mountain Cake," is a testament to the region's rich history and unwavering spirit. As you embark on this culinary journey, discover the secrets behind this delectable treat. From the carefully layered cakes to the fluffy frosting, each step in the preparation of this cake is steeped in tradition. Explore variations such as the Classic Appalachian Stack Cake, the Sour Cream Stack Cake, and the Chocolate Stack Cake, each offering a unique twist on the beloved original. Let the aroma of freshly baked goodness fill your kitchen as you create this Appalachian masterpiece.

Here are our top 6 tried and tested recipes!

OLD-FASHIONED STACK CAKES



Old-Fashioned Stack Cakes image

My grandmother has always fixed these at Christmas and they are the first thing everyone asks about. "Where is the stack cake?" The super thin layers are what make this recipe stand out...delicious! -Stephanie Gilbert, Whitesburg, Kentucky

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 3 stack cakes (6 slices each).

Number Of Ingredients 13

1/2 cup butter, softened
1 cup sugar
2 large eggs
2 teaspoons vanilla extract
4 cups all-purpose flour
4 teaspoons baking powder
1-1/2 teaspoons ground ginger
1/2 teaspoon baking soda
1 teaspoon salt
1/2 cup molasses
1/2 cup buttermilk
2 cups apple butter
Additional apple butter, optional

Steps:

  • Preheat oven to 450°. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour, baking powder, ginger, baking soda and salt; add to creamed mixture alternately with molasses and buttermilk, beating well after each addition., Drop 2 scant 1/4 cupfuls of batter, at least 7 in. apart, onto a parchment-lined baking sheet. With well-floured fingers, pat each into a 5- to 6-in. circle. Bake 2-3 minutes or until golden brown. Remove from pans to wire racks to cool completely. Repeat with remaining batter., To assemble, place 1 cake layer on a serving plate; spread with 2 tablespoons apple butter. Repeat layers 4 times; top with a sixth layer. Repeat to make 2 more stack cakes. Refrigerate, covered, until serving. If desired, serve with additional apple butter.

Nutrition Facts : Calories 280 calories, Fat 6g fat (4g saturated fat), Cholesterol 35mg cholesterol, Sodium 343mg sodium, Carbohydrate 52g carbohydrate (29g sugars, Fiber 1g fiber), Protein 4g protein.

TENNESSEE MOUNTAIN STACK CAKE



Tennessee Mountain Stack Cake image

Provided by Warren Brown

Categories     Cake     Fruit     Dessert     Bake     Vegetarian     Wedding     Dried Fruit     Apple     Chill     Party     Advance Prep Required     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield One stacked cake to serve a crowd

Number Of Ingredients 21

Dry 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 cinnamon
Creaming Ingredients
6 ounces (1 1/2 sticks) unsalted butter
10 ounces (1 1/4 cups) superfine granulated sugar
3/4 cup molasses
2 eggs
1/2 cup buttermilk
For the Dried Apple Filling
8 to 12 cups dried apples
2 pounds (4 cups) superfine granulated sugar
2 teaspoons cinnamon
2 teaspoons nutmeg
2 tablespoons molasses
3 cups water
For Serving
Confectioners' sugar

Steps:

  • 1. Preheat the oven to 350°F and place the rack in the middle position.
  • 2. Combine the dry ingredients in a bowl and whisk to combine. Set aside.
  • 3. Combine the butter and sugar in the bowl of a standing mixer fitted with the paddle attachment and mix on medium speed until wet and grainy.
  • 4. Add the molasses. Scrape the sides of the bowl with a flexible spatula to get all of the molasses into the mixture.
  • 5. Add the eggs one at a time. Scrape all the way to the bottom of the bowl and mix on low speed.
  • 6. Alternately add the buttermilk and the dry mixture about a quarter at a time. Stop the mixer to scrape the bowl and turn it on again on low speed for about 10 seconds. The mixture should be stiff like a soft cookie dough.
  • 7. Shape the dough into a ball and wrap it in plastic wrap. Refrigerate for 30 minutes.
  • 8. Divide the dough into 6 or 8 equal portions and place each one on a round piece of parchment paper a little larger than a 9-inch cake pan. Roll out the dough to the size of the parchment. Place the cake pan over the disk and trim away the excess around the edge.
  • 9. Leaving the parchment paper underneath, lift the disks onto baking sheets and bake them for approximately 10 minutes, or until the top surface appears dry and a wooden skewer inserted in the center comes out clean.
  • 10. Slide the disks off the baking sheet onto a flat surface to cool.
  • 11. To make the filling, combine all the ingredients in a large, heavy-bottom saucepan and bring to a light simmer. Immediately transfer to the work bowl of a food processor fitted with the steel blade and pulse into a thick paste.
  • 12. To assemble the cake, spread about 1 cup of the filling onto each layer, taking care to center each disk on top of the one beneath it. Repeat until all the layers are used. Do not put apple filling on top of the cake.
  • 13. Wrap the cake well and refrigerate it for up to 24 hours. This gives the apple filling time to work itself into the cake. Dust with confectioners' sugar and serve chilled.

OLD-FASHIONED STACK CAKE WITH APPALACHIAN APPLE BUTTER FILLING



Old-Fashioned Stack Cake with Appalachian Apple Butter Filling image

I found this old-fashion stack cake recipe in my local newspaper. I immediately thought of our stack cake queen, Bea Liles. I haven't made this yet but I hope someone will and give it a review. Altho this recipe calls for dried apples, I see no reason why you couldn't use fresh, and your own recipe for apple butter. Enjoy! This...

Provided by Dee Stillwell

Categories     Cakes

Time 40m

Number Of Ingredients 20

CAKE INGREDIENTS
1/2 c vegetable shortening
1/2 c sugar
1/2 c buttermilk
1/3 c molasses
1 large egg, slightly beaten
1 tsp vanilla extract
3 1/2 c all purpose flour
1 tsp ground ginger
1/2 tsp baking soda
1/2 tsp cinnamon
1/2 tsp salt
pinch of nutmeg
powdered sugar for dusting
APPALACHIAN APPLE BUTTER FILLING
4 c roughly chopped dried apples
3/4 c dark brown sugar, firmly packed
1 tsp ground ginger
1 tsp cinnamon, ground
6 c apple cider (not juice)

Steps:

  • 1. Preheat oven to 350 degrees. Spray 6 (9-inch) cake pans with nonstick cooking spray. Line bottoms of pans with parchment paper, and spray parchment paper with cooking spray.
  • 2. In a medium bowl, beat shortening and sugar at medium speed with a mixer until creamy. Add buttermilk, molasses, egg and vanilla, beating well. In a large bowl, combine flour, ginger, baking soda, salt, cinnamon and nutmeg. Make a well in center of flour mixture. Add shortening mixture, stirring just until combined.
  • 3. On a lightly floured surface, form dough into a log; cut into six equal portions. Place one portion in each prepared pan, and use fingers to lightly pat dough to edges of pans. Bake for 10 to 12 minutes or until lightly browned. Remove from pans and cool completely on wire racks. Cake will have the consistency of a gingerbread cookie.
  • 4. Cook time: Depends on how big you want your stack. This recipe makes one 9-inch cake with six stacks. Three stacks were baked simultaneously for 10 to 12 minutes The filling (recipe below) takes about an hour. Allow 24 hours for the cake to chill in the refrigerator.
  • 5. Make filling: In large saucepan, combine dried fruit and all dry ingredients. Add enough liquid to cover. Bring to a low boil and cook, stirring often, for 45 minutes. Remove from heat, and let stand for 10 minutes or until cooled slightly. Transfer to the work bowl of a food processor or container of a blender; process until smooth. Use while still warm.
  • 6. To put cake together, place one cake layer on a serving plate or cake stand; spread with about 3/4 cup warm fruit butter filling. Repeat procedure with remaining layers and fruit butter filling, stacking each on previous layer. Do not spread fruit butter filling on top layer. Cover and refrigerate cake for at least 24 hours. Just before serving, dust with confectioners' sugar.

OLD FASHIONED STACK CAKE



Old Fashioned Stack Cake image

Make and share this Old Fashioned Stack Cake recipe from Food.com.

Provided by Danny Beason

Categories     Dessert

Time 1h12m

Yield 6-8 serving(s)

Number Of Ingredients 10

2 cups sugar
1 teaspoon baking soda
6 cups flour
1 teaspoon vanilla
1/2 cup buttermilk
2 eggs
1/2 cup molasses
3 teaspoons baking powder
1 teaspoon salt
1 cup butter

Steps:

  • Cream sugar and butter together; add eggs, 1 at a time,beating well after each addition.
  • Sift flour, measure with dry ingredients.
  • Add dry ingredients alternately to batter with butter, milk, and vanilla.
  • Work dough like biscuit dough.
  • Divide into 6 or 7 parts.
  • Pat into cake pans and bake 10 to 12 minutes in 375 degree oven.
  • Stack and add dried cooked apples between layers.
  • Thanksgiving and Christmas cake.

APPLE STACK CAKE



Apple Stack Cake image

My mom loved to bake this sky-high apple stack cake. Layer the apple goodness two days before serving. Later, a dusting of confectioners' sugar is the only topping you'll need. -LeVa Clement, Jackson, Missouri

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 16 servings.

Number Of Ingredients 13

16 ounces dried apples, chopped
5 cups water
1 cup packed brown sugar
2 teaspoons apple pie spice
1 cup butter, softened
2 cups sugar
2 large eggs, room temperature
2 teaspoons vanilla extract
6 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon baking soda
1/2 cup buttermilk
Confectioners' sugar, optional

Steps:

  • Place apples and water in a 6-qt. stockpot; bring to a boil. Reduce heat; simmer, uncovered, 40-45 minutes or until apples are softened, stirring occasionally. Mash into a chunky sauce. Stir in brown sugar and pie spice; simmer, uncovered, 10-15 minutes longer or until liquid is absorbed and sauce is thickened. Cool completely., Preheat oven to 400°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder and baking soda; add to creamed mixture alternately with buttermilk, beating well after each addition., Divide dough into 8 portions; shape each into a disk. Cut out eight 9-in. circles of parchment. With a floured rolling pin, roll out a dough disk to fit each parchment circle. Transfer to baking sheets. Bake until golden brown, 10-12 minutes. Remove from pans to wire racks to cool completely., Place1 layer on a serving plate; spread with 2/3 cup filling. Repeat layers. Top with remaining cake layer, wrap tightly in plastic wrap; refrigerate 1-2 days or until layers soften. If desired, sprinkle cake with confectioner's sugar.

Nutrition Facts : Calories 506 calories, Fat 13g fat (8g saturated fat), Cholesterol 54mg cholesterol, Sodium 313mg sodium, Carbohydrate 94g carbohydrate (55g sugars, Fiber 4g fiber), Protein 6g protein.

APPALACHIAN STACK CAKE WITH APPLE-BOURBON SAUCE



Appalachian Stack Cake with Apple-Bourbon Sauce image

My version of a completely traditional Appalachian stack cake was inspired by the way my ancestors would have made it many moons ago. All the ingredients are there: dried apples, a stiff dough, molasses and apple butter. My only flair is adding a bourbon sauce to drip over the edges and right into your heart. -Lauren May, Must Love Herbs

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 8 servings.

Number Of Ingredients 18

1 cup unsalted butter, softened
1 cup packed dark brown sugar
3/4 cup molasses
2 large eggs, room temperature
5 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1-1/2 cups buttermilk
APPLE & BOURBON SAUCE:
4 cups dried apples
2 cups packed dark brown sugar
1-1/2 cups water
1/3 cup bourbon
3 tablespoons unsalted butter
2 cups apple butter

Steps:

  • Preheat oven to 350°. Line bottoms of 5 greased 6-in. round baking pans with parchment. In a large bowl, cream butter, brown sugar and molasses until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition (mixture may appear curdled). In another bowl, whisk flour, baking soda, baking powder, salt, cinnamon and ginger; add to creamed mixture alternately with buttermilk, beating well after each addition., Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., For the sauce, in a large heavy saucepan, combine apples, brown sugar, water and bourbon. Cook, covered, over medium-low heat until apples are soft and pliable, about 20 minutes, stirring occasionally. Add butter. Cook and stir, uncovered, until sauce is thin and syrupy, 5-10 minutes longer. Remove from heat; cool completely., Using a long serrated knife, trim tops of cakes if domed. Spread 1 tablespoon apple butter on a rimmed serving plate; top with 1 cake layer. Spread with about 1/3 cup apple butter. Top with 2/3 cup apple and bourbon sauce. Repeat layers. Drizzle any remaining sauce from apple mixture over top of cake. Refrigerate, covered, at least 24 hours before serving.

Nutrition Facts : Calories 1195 calories, Fat 30g fat (18g saturated fat), Cholesterol 121mg cholesterol, Sodium 705mg sodium, Carbohydrate 223g carbohydrate (154g sugars, Fiber 7g fiber), Protein 12g protein.

Tips:

  • Use fresh, high-quality ingredients. This will make a big difference in the flavor of your cake.
  • Make sure your buttermilk is at room temperature. This will help the cake to rise properly.
  • Cream the butter and sugar together until light and fluffy. This will help to incorporate air into the cake, making it light and tender.
  • Add the eggs one at a time, beating well after each addition. This will help to prevent the cake from curdling.
  • Mix the dry ingredients together in a separate bowl. This will help to ensure that they are evenly distributed throughout the cake.
  • Add the dry ingredients to the wet ingredients in three additions, alternating with the buttermilk. This will help to prevent the cake from becoming too dense.
  • Bake the cake in a preheated oven. This will help to ensure that the cake rises evenly.
  • Allow the cake to cool completely before frosting. This will help to prevent the frosting from melting.
  • Enjoy! Appalachian Stack Cake is a delicious and classic dessert that is sure to be a hit with your family and friends.

Conclusion:

Appalachian Stack Cake is a delicious and easy-to-make dessert that is perfect for any occasion. With its simple ingredients and classic flavor, this cake is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert, give Appalachian Stack Cake a try. You won't be disappointed!

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