There’s something magical about an Old-Fashioned Apple Stack Cake that takes me straight back to my Aunt Mabel’s kitchen in Tennessee. She’d make this beauty every fall, stacking those thin, tender layers with spiced apples until it towered like an edible masterpiece. What I love most is how this humble dessert – born from Appalachian thriftiness – turns simple ingredients into pure comfort. The cake’s rustic charm comes through in every bite: the delicate layers melding with the jammy apple filling after that crucial 24-hour rest. Trust me, once you’ve tasted this Southern treasure, you’ll understand why it’s been passed down through generations.
Why You’ll Love This Old-Fashioned Apple Stack Cake
This cake isn’t just dessert—it’s a bite of Southern tradition that’ll have everyone begging for seconds. Here’s why it’s special:
- Nostalgia in every layer: That warm spice and tender cake combo tastes like Grandma’s kitchen on a crisp autumn day.
- Simple magic: Basic pantry staples transform into something extraordinary (no fancy ingredients needed!).
- Showstopper looks: The towering layers make it look like you spent hours baking, when really, it’s wonderfully rustic and forgiving.
- Better with time: Unlike most cakes, this one improves as it sits—the apple filling soaks into the layers, creating melt-in-your-mouth texture.
It’s the kind of dessert that starts conversations—and disappears fast!
Ingredients for Old-Fashioned Apple Stack Cake
Gather these simple ingredients; they’re the backbone of this Southern classic. Pay special attention to the details; they make all the difference between good and great:
- 3 cups all-purpose flour (spooned & leveled)
- 1/2 cup granulated sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, cold (cut into small cubes)
- 1 cup buttermilk (room temperature)
- 6 cups dried apples, rehydrated (soaked overnight in water)
- 1 cup brown sugar, packed
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp cloves
- 1/2 cup water (for simmering apples)
Pro tip: Cold butter makes flakier layers, and packed brown sugar gives the apples that deep, caramelized flavor we all love!
Equipment You’ll Need
You won’t need fancy gadgets for this old-fashioned beauty—just a few trusty kitchen staples:
- Rolling pin (for those thin, perfect layers)
- 2 baking sheets (lined with parchment)
- Medium saucepan (for simmering apples)
- Mixing bowls (one large, one medium)
- Pastry cutter (or two forks for cutting butter)
That’s it—simple tools for a simply delicious cake!
How to Make Old-Fashioned Apple Stack Cake
This classic Southern dessert comes together with simple steps, but the magic lies in the details—rolling dough thin, simmering apples to jam-like perfection, and waiting for flavors to meld. Here’s how to nail it:
Preparing the Cake Layers
- Preheat oven to 375°F (190°C). Line 2 baking sheets with parchment paper.
- In a large bowl, whisk together 3 cups of flour, 1/2 cup of sugar, 1 tsp of baking powder, 1/2 tsp of baking soda, and 1/2 tsp of salt.
- Cut in 1/2 cup cold butter with a pastry cutter (or forks) until crumbly.
- Add 1 cup buttermilk slowly, stirring until a soft dough forms (don’t overwork it!).
- Divide the dough into 6 equal parts (like 6 biscuits).
- Roll each part into a thin circle (about 8-inch diameter).
- Bake for 8-10 minutes until lightly browned. Cool on wire racks.
Cooking the Apple Filling
- In a medium saucepan, combine 6 cups rehydrated apples, 1 cup brown sugar, 1 tsp cinnamon, 1/2 tsp nut, 1/4 tsp cloves, and 1/2 cup water.
- Simmer over low heat, stirring occasionally, until thick and jam-like (about 20 minutes).
- Let cool slightly before assembling.
Assembling the Cake
- Place 1 cake layer on a serving plate or cake stand.
- Spread 1/5 of the apple filling evenly over it.
- Repeat layering until all 6 layers are stacked.
- Press gently to ensure evenness (don’t worry if it’s not perfect—it’s rustic!).
- Cover the cake loosely with plastic wrap and let it rest at room temperature for 24 hours before serving.
This waiting period is key—the apple filling soaks into the cake layers, creating that signature moist and textured bite!
Tips for the Perfect Old-Fashioned Apple Stack Cake
After making this cake more times than I can count, I’ve picked up a few tricks that’ll guarantee success every time:
- Go tart with your apples: Granny Smiths or other tart varieties give the perfect tangy contrast to the sweet cake layers. Trust me—it makes all the difference!
- Roll that dough thin: Aim for about 1/8-inch thickness. Hold a quarter up to the light—if you can see it faintly through the dough, you’ve nailed it.
- Don’t skimp on resting time: I know it’s tempting, but that 24-hour wait lets the apple magic happen. The layers soak up all that spiced goodness.
- Keep an eye on the filling: Stir it often while simmering to prevent sticking. You want it thick enough to stay put between layers, not runny.
Follow these tips, and you’ll have a cake worthy of any Southern grandmother’s approval!
Variations for Old-Fashioned Apple Stack Cake
While I’m fiercely loyal to my great-aunt’s original recipe, even she’d wink and say “Make it your own!” Here are some delicious twists:
- Fresh apple shortcut: No dried apples? Use 8 cups thinly sliced fresh tart apples—just simmer them longer until jammy.
- Nutty crunch: Stir 1/2 cup toasted pecans into the apple filling for extra Southern charm.
- Boozy kick: Swap the water for apple cider or bourbon when simmering the apples (adults only!).
The beauty? This cake welcomes creativity while keeping its soul intact. Now go play with your food!
Serving and Storing Old-Fashioned Apple Stack Cake
Here’s the best part—this cake actually wants to be made ahead! Serve it at room temperature so all those beautiful spiced apple flavors shine. I love dusting the top with powdered sugar right before slicing—it makes those rustic layers look extra special.
Leftovers? Ha—good luck having any! But if you do, store them covered with plastic wrap or in an airtight container at room temperature for up to 3 days. The cake only gets better as the flavors mingle. Just resist sneaking midnight slices—though I won’t judge if you do!
Nutritional Information
Now, let’s be real, nobody eats apple stack cake because it’s “healthy.” But if you’re curious, here’s the scoop per slice (based on 8 generous servings):
- Calories: 320
- Sugar: 32g
- Fat: 8g (5g saturated)
- Carbs: 60g
- Fiber: 4g
Remember, these are estimates; your exact numbers will depend on your specific ingredients. But let’s be honest, when that spiced apple goodness hits your taste buds, you won’t be doing math!
Old-Fashioned Apple Stack Cake FAQs
Over the years, I’ve gotten all sorts of questions about this Southern beauty—here are the ones I hear most often!
Can I use fresh apples instead of dried?
Absolutely! Use about 8 cups of thinly sliced tart apples (Granny Smiths are perfect). Just simmer them longer—about 30 minutes—until they break down into that jammy consistency we love.
How thin should the cake layers be?
Roll them about as thick as two stacked quarters (1/8-inch). They’ll puff slightly while baking but stay tender. Pro tip: If you can vaguely see your hand through the dough, you’re golden!
Why does the cake need to rest for 24 hours?
Patience pays off here! That waiting time lets the apple filling work its magic, soaking into the layers until every bite melts in your mouth. Cutting it early risks crumbly layers.
Can I freeze apple stack cake?
You bet! Wrap the assembled cake tightly in plastic, then foil. Thaw overnight at room temperature when ready to serve. The texture holds up beautifully.
Now that you’re armed with all my best tips—try this recipe and share your results! Tag me in your towering creations—I love seeing your Southern baking triumphs!
For more delicious recipes and baking inspiration, check out Family Tastes.
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Old-Fashioned Apple Stack Cake: A 6-Layered Taste of Nostalgia
- Total Time: 70 minutes
- Yield: 1 cake (8 servings) 1x
- Diet: Vegetarian
Description
A classic Southern dessert made with layers of spiced apples and thin cake.
Ingredients
- 3 cups all-purpose flour
- 1/2 cup sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, cold
- 1 cup buttermilk
- 6 cups dried apples, rehydrated
- 1 cup brown sugar
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp cloves
- 1/2 cup water
Instructions
- Preheat oven to 375°F.
- Mix flour, sugar, baking powder, baking soda, and salt in a bowl.
- Cut in butter until mixture resembles coarse crumbs.
- Add buttermilk, stir until dough forms.
- Divide dough into 6 equal parts.
- Roll each part into a thin circle and bake for 8-10 minutes until lightly browned.
- Simmer apples, brown sugar, spices, and water until thick.
- Layer cake rounds with apple mixture, stacking them.
- Let cake sit for 24 hours before serving.
Notes
- Use tart apples for better flavor.
- Letting the cake sit improves texture.
- Dough should be rolled thin for best results.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 32g
- Sodium: 220mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 20mg