Page 27 - Baking
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TENNESSEE STACK CAKE
MAKES 1 (9-INCH) CAKE
1 cup plus 2 tablespoons unsalted 1. Preheat oven to 350°. Spray 3 (9-inch) round cake pans with baking spray
butter, divided with flour.
1½ cups sugar
3 large eggs 2. In a large bowl, beat 1 cup butter and sugar with a mixer at medium speed
5 cups all-purpose flour until fluff y, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at
1 tablespoon baking powder a time, beating well aft er each addition.
½ teaspoon salt
½ teaspoon apple pie spice 3. In another large bowl, whisk together flour, baking powder, salt, and
2 cups whole buttermilk apple pie spice. In a small bowl, whisk together buttermilk and molasses.
¾ cup molasses With mixer on low speed, gradually add flour mixture to butter mixture
½ teaspoon vanilla extract alternately with buttermilk mixture, beginning and ending with flour
½ cup honey mixture, beating just until combined aft er each addition. Stir in vanilla. Pour
Apple Filling (recipe follows) batter into prepared pans, smoothing tops if necessary.
2 cups sweetened whipped cream
Garnish: apple pie spice 4. Bake until a wooden pick inserted in center comes out clean, 28 to
30 minutes. Let cool in pans for 10 minutes. Remove from pans, and let cool
completely on wire racks. Using a serrated knife, cut each cake layer in half
horizontally.
5. In a small saucepan, heat honey and remaining 2 tablespoons butter over
medium heat until butter is melted. Brush layers with honey mixture.
Spread Apple Filling between layers. Top with whipped cream. Garnish with
apple pie spice, if desired.
APPLE FILLING
Makes about 4 cups
3 (4.5-ounce) packages dried apples
3 cups water
2 cups sugar
¼ cup unsalted butter
2 tablespoons molasses
3 teaspoons apple pie spice
1. In a medium saucepan, bring all ingredients to a boil over medium-high
heat; boil for 2 minutes. Remove from heat, and let cool completely.
2. In the work bowl of a food processor, pulse mixture until coarsely
chopped, 5 to 6 times.
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