Four-Layer Appalachian Stack Apple-Spice Cake

Name: Four-Layer Appalachian Stack Apple-Spice Cake
Ingredients: 5 cups dried apples (about 3/4 pound); 5 cups apple cider; 1 2/3 cups granulated sugar; 1 cup (2 sticks) unsalted butter, softened, plus more for pans; 3 cups sifted all-purpose flour, plus more for pans; 1 large egg; 1 cup unsulfured molasses; 1 cup buttermilk; 1 teaspoon baking soda; 1 teaspoon ground ginger; 1/8 teaspoon ground cloves; 1/2 teaspoon salt; Confectioners' sugar, for dusting

13 ingredients

1 steps

Ingredients

5 cups dried apples (about 3/4 pound)
5 cups apple cider
1 2/3 cups granulated sugar
1 cup (2 sticks) unsalted butter, softened, plus more for pans
3 cups sifted all-purpose flour, plus more for pans
1 large egg
1 cup unsulfured molasses
1 cup buttermilk
1 teaspoon baking soda
1 teaspoon ground ginger
1/8 teaspoon ground cloves
1/2 teaspoon salt
Confectioners' sugar, for dusting

Directions

1

{"0":"1. Bring apples and cider to a boil in a large pot. Reduce to a simmer; cook, stirring occasionally, until apples begin to soften and liquid has reduced, 40 to 50 minutes. Add 1 cup water; cook, mashing apples slightly, until liquid has reduced, about 10 minutes. Add 2\/3 cup granulated sugar and 1\/2 cup water; simmer until apples are very soft and coated in syrup, about 15 minutes. Let cool completely.","2":"2. Preheat oven to 375 degrees. Butter two 9-inch round cake pans. Line bottoms with parchment paper, and butter parchment. Dust with flour; tap out excess. Set aside.","4":"3. Put butter and the remaining cup sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until creamy, about 3 minutes. Reduce speed to low; mix in egg, molasses, buttermilk, baking soda, flour, spices, and salt.","6":"4. Divide batter evenly between prepared pans. Bake until a cake tester inserted into centers comes out clean and tops spring back when lightly touched, about 35 minutes. Let cool on a wire rack 10 minutes. Run a knife around edges of pans to loosen; invert to unmold. Remove parchment; reinvert onto racks. Let cool.","8":"5. Using a long serrated knife, cut each cake in half horizontally. Place 1 bottom layer on a serving platter. Top with 1\/3 of the apple mixture, spreading to edges. Stack 1 top layer on top of apples, and top with another 1\/3 of the apple mixture. Repeat with remaining cake bottom and apples, and top with remaining cake top. Let stand at room temperature at least 1 hour before serving. Sift confectioners' sugar over top of cake."}