Tennessee Mountain Stack Cake

Tennessee Mountain Stack Cake

  • Author: The Commish
  • Prep Time: 30 min
  • Cook Time: 40 min
  • Total Time: 1 hour 10 minutes
  • Yield: 12 servings 1x
  • Category: Dessert



For the cake layers:

  • 4 1/4 cups all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon cinnamon
  • 6 ounces unsalted butter
  • 1 1/4 cups superfine granulated sugar
  • 3/4 cup molasses
  • 2 eggs
  • 1/2 cup buttermilk

For the filling:

  • 8 to 12 cups dried apples
  • 4 cups superfine granulated sugar
  • 2 teaspoons cinnamon
  • 2 teaspoons nutmeg
  • 2 tablespoons molasses
  • 3 cups water

For serving:

  • Confectioners’ sugar


To prepare cake layers:

  1. Preheat oven to 350 degrees F with a rack in the center position.
  2. In a large bowl, whisk together flour, salt, baking soda, baking powder and cinnamon.
  3. In the bowl of a stand mixer fitted with a paddle attachment, combine the butter and sugar on medium speed.
  4. Add the molasses to the butter-sugar mixture.
  5. Reduce mixer speed to low.
  6. Add eggs one at a time, allowing each to combine completely.
  7. Alternately add the buttermilk and the flour mixture.
  8. Shape the dough into a ball.
  9. Wrap the dough in plastic wrap, and refrigerate for 30 minutes.
  10. Divide the dough into 8 equal pieces.
  11. Roll each disc onto a piece of parchment paper just slightly larger than a 9-inch cake pan.
  12. Place a cake pan over the dough, and trim away the excess paper around the edge.
  13. Lift the discs onto baking sheets.
  14. Bake the cake layers until a cake tester comes out clean, about 10 minutes.
  15. Transfer the cake layers to a flat surface to cool.

To prepare filling:

  1. In a large, heavy-bottom saucepan, combine the dried apples, sugar, cinnamon, nutmeg, molasses and water.
  2. Bring the mixture to a simmer.
  3. Transfer the mixture to a food processor fitted with a steel blade.
  4. Pulse mixture into a thick paste.

To assemble cake:

  1. Spread approximately 1 cup of filling onto each but the top cake layer being sure to center and level each progressive layer.
  2. Wrap the cake and refrigerate for at least 4 and up to 24 hours.
  3. Dust with confectioners’ sugar.