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Apple Stack Cake

Serves: 8 to 10
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3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
1/2 cup sugar
1 cup sorghum molasses
2 large eggs
1 teaspoon baking powder
3/4 teaspoon ground allspice
3/4 teaspoon ground cinnamon
1/4 teaspoon baking soda
1/4 teaspoon ground cloves
3 cups all-purpose flour
1/2 cup buttermilk
8 cups Apple Butter


Heat the oven to 350 degrees. Grease two 9-inch round cake pans and line the bottom of each pan with a layer of parchment paper. Grease the parchment.

In a stand mixer, cream together the butter and sugar until light and fluffy. With the mixer on medium, add the eggs, followed by the baking powder, allspice, cinnamon, baking soda and cloves. Reduce the speed to low and mix in the flour, followed by the buttermilk. Continue to mix until just combined.

Divide one third of the batter between the two prepared pans, spreading the batter into a thin layer. Bake the cakes until golden brown and set, 15 to 20 minutes. Let the cakes cool in the pan for 10 minutes and then turn out onto a cooling rack. 

Re-grease the cake pans and re-line with additional parchment. Grease the parchment. Divide the next third of the batter between the pans and bake for 15 to 20 minutes. Let cool for 10 minutes, turn out the cakes, and then repeat with the remaining batter, making sure to re-grease and re-line the pans.

Once all of the cakes have cooled to room temperature, place one layer on a serving platter. Spread apple butter into an even 1/2 inch layer over the cake. Place a second layer of cake over the apple butter and repeat until all of the cake layers have been stacked. Use the remaining apple butter to coat the tops and sides of the cake.

Place the cake in a cake stand with a lid, and let the cake sit for one to two days at room temperature before serving.

Photo Credit: Eric McNew

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