Appalachian Stack Cake with Apple-Bourbon Sauce

Name: Appalachian Stack Cake with Apple-Bourbon Sauce
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 8 servings.
Cuisine: North America, Southern
Ingredients: 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

TOTAL TIME: Prep: 30 min. + chilling Bake:25 min. + cooling YIELD: 8 servings.

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

Ingredients

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

Directions

1. 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.
2. 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.
3. 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.
4. 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

1 piece: 1195 calories, 30g fat (18g saturated fat), 121mg cholesterol, 705mg sodium, 223g carbohydrate (154g sugars, 7g fiber), 12g protein.