Old-Fashioned Stack Cake

A Taste of Home: My Aunt's Old-Fashioned Stack Cake

This isn't just a cake; it's a journey through time, a taste of family history, and a testament to the enduring power of simple ingredients transformed into something truly extraordinary. My aunt, bless her heart, gifted me this recipe, a cherished heirloom passed down from her mother. And let me tell you, it lives up to the hype. Every bite is a symphony of textures and flavors, a perfect balance of sweet and subtly spicy that leaves you wanting more.

The cake itself is wonderfully simple, almost reminiscent of oversized sugar cookies. They're delicate, tender, and melt in your mouth. But the real magic lies in the apple filling. It's not just any apple filling; it's a slow-cooked, spiced marvel that offers a beautiful counterpoint to the sweetness of the cake. The apples, simmered until tender and infused with cinnamon, provide a warm, comforting hug to every layer. It's the kind of cake that transports you, conjuring up memories of cozy kitchens, family gatherings, and the simple joys of home-baked goodness.

The process of making this cake is a labor of love, a testament to the patience and care that goes into creating something truly special. Each layer is carefully crafted, each spread of filling meticulously applied. It’s not a quick, throw-together dessert; it's a project, a journey that demands time and attention, but the rewards are immeasurable. The anticipation that builds as the layers stack, the chilling overnight, the final dusting of confectioners' sugar – every step adds to the drama and the eventual delicious reward.

More than just a dessert, this stack cake is a story. It's a story of family, tradition, and the comforting warmth of a kitchen filled with the aroma of baking apples and sweet dough. It's a recipe that connects generations, bridging the gap between past and present with every bite. And honestly, the feeling of sharing this cake with loved ones, watching their faces light up as they savor each mouthful, is a reward beyond measure. It's a recipe I'll cherish and share for years to come.

Beyond the Recipe: While the recipe itself is relatively straightforward, the essence of this cake lies in the details. The careful simmering of the apples, the gentle rolling of the dough, the even baking of each layer – these small nuances contribute to the overall magnificence of the final product. It's the kind of dessert that encourages you to slow down, to savor the process, to appreciate the simple pleasures of good food and good company. So, take your time, embrace the journey, and let the aroma of cinnamon and apples fill your kitchen with warmth and the promise of pure deliciousness.

I encourage you to try this recipe, not just for the delicious result, but for the experience. It's a wonderful way to connect with your family history, or to create new memories with loved ones. And who knows, maybe this cake will become a cherished heirloom in your family, too. The sweet, spicy, and wonderfully comforting layers will be a legacy that's passed down through generations, creating its own unique stories and memories along the way.

The cake, even days after it's made, remains moist and delicious, a testament to the quality of the ingredients and the careful attention given to each step. It's a cake that's worthy of any special occasion, yet simple enough to enjoy on a quiet weeknight. The versatility of this recipe is part of its charm. Serve it plain, dust it with powdered sugar, or top it with a dollop of whipped cream – each variation enhances its already impressive flavor profile.

Step-by-step

• Make filling: In a large bowl combine apples and water and chill, covered, overnight.
• Transfer apples and water to a large heavy saucepan (at least 5 quarts) and add sugar, salt, and cinnamon. Bring mixture to a boil, stirring, and cook at a low simmer, stirring frequently, until softened, 30 to 40 minutes.
• Stir in vanilla and cool completely.
• In a food processor pulse apple mixture in batches until chopped coarse, transferring to a large bowl.
• Filling may be made 1 day ahead and chilled, covered.
• Make cake layers: Preheat oven to 400°F.
• In a small bowl stir together buttermilk, baking soda, and baking powder and set aside.
• Into a large bowl sift together 4 cups flour and salt.
• In another large bowl with an electric mixer beat shortening with sugar until light and fluffy.
• Beat in eggs, 1 at a time, beating well after each addition, and beat in vanilla.
• Add buttermilk mixture and beat until combined well.
• Gradually add flour mixture, beating until combined well.
• Add enough of remaining 2 cups flour, 1/4 cup at a time, to form a soft but not sticky dough.
• Turn dough out onto a lightly floured surface and divide into 6 pieces.
• Working on a lightly floured sheet of wax paper shape each piece into a disk and roll each disk into a 9-inch round.
• Arrange rounds on wax paper and gently prick dough all over with a fork.
• Bake layers one at a time on wax paper on a baking sheet in middle of oven until golden, 12 to 15 minutes.
• Cool layers completely on racks and carefully remove wax paper.
• Assemble cake: Spread 1 cup filling on one cake layer and top with another cake layer.
• Continue layering filling and cake layers in same manner, ending with a cake layer. (Reserve any remaining filling for another use.)
• Chill cake, covered, overnight and bring to room temperature before serving.
• Dust top of cake with confectioners' sugar and serve with whipped cream.