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A beautiful cross-section of a 10-layer Appalachian Apple Stack Cake, featuring thin, soft gingerbread-like cake layers alternating with rich, dark spiced apple filling.

Authentic 10-Layer Appalachian Apple Stack Cake

A legendary mountain dessert featuring 10 thin, soft gingerbread-like layers stacked with a rich, spiced dried apple filling, served with a silky vanilla custard sauce.
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Ingredients Equipment Method Notes

Ingredients
  

  • For the Cake Layers:
  • 3 ½ cups all-purpose flour plus more for rolling
  • ½ cup shortening
  • ½ cup granulated sugar
  • ⅓ cup sorghum syrup
  • ½ cup buttermilk
  • 1 large egg
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 tsp ground ginger
  • 1 tsp vanilla extract
  • For the Apple Filling:
  • 1 lb dried apples
  • Water for simmering
  • 1 cup brown sugar packed
  • ½ cup white granulated sugar
  • 1 tsp ground cinnamon
  • ½ tsp ground allspice
  • ¼ tsp ground cloves
  • For the Custard Sauce:
  • 4 large egg yolks
  • ½ cup granulated sugar
  • 2 cups half-and-half
  • 1 tsp vanilla extract
  • Pinch of salt

Equipment

  • 8-inch round cake pan (for template)
  • Parchment paper
  • Baking sheets
  • Large heavy-bottomed pot
  • Double boiler (or metal bowl over a saucepan)

Method
 

  1. Make the Filling:
  2. Place the dried apples in a large pot and cover with water. Simmer over medium heat until very soft, adding more water if necessary to prevent burning.
  3. Mash the soft apples thoroughly. Stir in the brown sugar, white sugar, cinnamon, allspice, and cloves. Set aside to cool.
  4. Make the Cake Layers:
  5. Preheat oven to 350°F. Cream the shortening and ½ cup granulated sugar together. Beat in the egg, sorghum, and buttermilk.
  6. Sift together the flour, baking soda, salt, and ginger. Gradually add the dry ingredients to the wet mixture until blended into a soft dough. Mix in 1 tsp vanilla.
  7. Divide the dough into 10 equal portions.
  8. Using the bottom of an 8-inch cake pan as a guide, draw circles on parchment paper. Roll out a portion of dough on the paper, place the pan on top, and trim the edges to make a perfect circle. (Add scraps to the next dough portion).
  9. Transfer the parchment with the dough round to a baking sheet. Bake at 350°F for 10-12 minutes until light brown. Repeat for all 10 layers. Let cool completely.
  10. Assemble the Cake:
  11. Place one cake layer on a serving plate. Spread a thin, even layer of the cooled apple filling on top.
  12. Top with the next cake layer. Repeat until all 10 layers are stacked.
  13. Spread the remaining apple filling over the top and sides of the assembled cake.
  14. CRITICAL STEP: Cover the cake and let it sit at room temperature overnight so the layers soften and absorb the filling.
  15. Make the Custard Sauce:
  16. In a heat-safe bowl, beat the egg yolks while gradually adding the ½ cup sugar until thick and pale. Whisk in the half-and-half.
  17. Place the bowl over a saucepan of gently simmering water (double boiler). Cook, stirring constantly, until the custard is thick enough to coat the back of a spoon.
  18. Remove from heat, stir in 1 tsp vanilla and a pinch of salt. Chill the sauce. Serve cold poured over slices of the rested cake.

Notes

Sorghum Substitute: If you cannot find sorghum syrup, a mild or dark molasses can be used, though the flavor will be slightly sharper.
Rolling the Dough: The dough will be slightly sticky. Be sure to dust your rolling pin and the top of the dough with a little extra flour to make rolling easier.
Make Ahead: Because this cake requires an overnight rest, it is the perfect dessert to make 1 to 2 days before a big holiday meal!