Dried-Apple Stack Cakes

Name: Dried-Apple Stack Cakes
Ingredients: 9 ounces unsulfured dried apples (4 cups); 4 cups unfiltered apple cider; 3 cups water; 1/2 teaspoon ground mace; 6 tablespoons packed light brown sugar; 1/2 cup whole milk; 1/2 tablespoon cider vinegar; 2 cups all-purpose flour; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1/2 teaspoon ground ginger; Pinch of ground cloves; 6 tablespoons unsalted butter, softened; 6 tablespoons packed light brown sugar; 1/2 cup molasses (not robust or blackstrap); 1 large egg; Equipment: 2 muffin pans with 12 (1/3- to 1/2-cup) muffin cups each; Accompaniment: lightly sweetened whipped cream

18 ingredients

6 steps

Ingredients

9 ounces unsulfured dried apples (4 cups)
4 cups unfiltered apple cider
3 cups water
1/2 teaspoon ground mace
6 tablespoons packed light brown sugar
1/2 cup whole milk
1/2 tablespoon cider vinegar
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground ginger
Pinch of ground cloves
6 tablespoons unsalted butter, softened
6 tablespoons packed light brown sugar
1/2 cup molasses (not robust or blackstrap)
1 large egg
Equipment: 2 muffin pans with 12 (1/3- to 1/2-cup) muffin cups each
Accompaniment: lightly sweetened whipped cream

Directions

1

Simmer all filling ingredients and a pinch of salt in a 4- to 5-quart heavy pot, uncovered, stirring occasionally and mashing apples with a potato masher as they soften, until a thick puree forms, about 1 1/2 hours. Cool completely.
2

Preheat oven to 350°F with rack in middle. Butter muffin cups.
3

Stir together milk and vinegar and let stand 10 minutes to curdle.
4

Sift together flour, baking soda, salt, ginger, and cloves.
5

Beat butter and brown sugar with an electric mixer at medium speed until pale and fluffy, about 3 minutes. Beat in molasses and egg. At low speed, add flour mixture in 3 batches alternately with curdled milk, beginning and ending with flour mixture and mixing until each addition is just incorporated. Spread 1 heaping tablespoon batter in each muffin cup and bake just until a wooden pick inserted in center of a cake comes out clean with some crumbs adhering, 11 to 13 minutes. Cool 5 minutes in pans on racks, then invert onto racks to cool completely.
6

Spread about 2 tablespoons filling on top of 1 cake and invert another cake over filling, then spread a heaping tablespoon filling on top. Make 11 more stacks (you will have about 2 cups filling left over). Transfer to an airtight container and chill at least 2 days for flavors to develop. Bring to room temperature before serving.