Four-Layer Appalachian Stack Cake Recipe

Bring apples and cider to a boil in a large pot. Reduce to a simmer; cook for 40 to 50 minutes, stirring occasionally, until apples begin to soften and liquid has reduced.

Add 1 cup water; cook, mashing apples slightly, until liquid has reduced, about 10 minutes. Add ⅔ cup granulated sugar and half a cup water; simmer for about 15 minutes until apples are very soft and coated in syrup. Let cool completely.

Preheat oven to 375 degrees F. Butter two 9-inch round cake pans. Line bottoms with parchment paper, and butter parchment. Dust with flour; tap out excess. Set aside.

Put butter and the remaining cup sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until creamy.

Reduce speed to low; mix in egg, molasses, buttermilk, baking soda, flour, spices, and salt. Divide batter evenly between prepared pans.

Bake for about 35 minutes, until a cake tester inserted into centers comes out clean and tops spring back when lightly touched.

Let cool on a wire rack for 10 minutes. Run a knife around edges of pans to loosen; invert to unmold. Remove parchment; reinvert onto racks. Let cool.

Using a long serrated knife, cut each cake in half horizontally. Place 1 bottom layer on a serving platter. Top with ⅓ of the apple mixture, spreading to edges.

Stack 1 top layer on top of apples, and top with another ⅓ of the apple mixture. Repeat with remaining cake bottom and apples, and top with remaining cake top.

Let stand at room temperature at least 1 hour before serving. Sift confectioners’ sugar over top of cake.