Tennessee Mountain Stack Cake

Name: Tennessee Mountain Stack Cake
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Southern
Ingredients: 1 teaspoon baking powder; 1 teaspoons baking soda; 118 milliliters buttermilk; 2 teaspoons cinnamon; 10 servings Confectioners sugar; 2 liters dried apples; 2 eggs; 1 liter 21 ounces all-purpose flour; 946 milliliters pounds superfine granulated sugar; 2 Tbsps molasses; 2 teaspoons nutmeg; 1 teaspoon salt; 170 grams (1 1/2 sticks) unsalted butter; 710 milliliters water

Tennessee Mountain Stack Cake might be just the Southern recipe you are searching for. One portion of this dish contains approximately 8g of protein, 16g of fat, and a total of 858 calories. This recipe covers 14% of your daily requirements of vitamins and minerals. This recipe serves 10. It works well as a dessert. It is a good option if you're following a vegetarian diet. If you have apples, cinnamon, molasses, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Preheat the oven to 350°F and place the rack inthe middle position.

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Oven

Combine the dry ingredients in a bowl and whiskto combine. Set aside.

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Bowl

Combine the butter and sugar in the bowl of astanding mixer fitted with the paddle attachmentand mix on medium speed until wet and grainy.

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Butter

Sugar

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Blender

Bowl

Add the molasses. Scrape the sides of the bowlwith a flexible spatula to get all of the molassesinto the mixture.

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Molasses

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Spatula

Add the eggs one at a time. Scrape all the way tothe bottom of the bowl and mix on low speed.

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Egg

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Bowl

Alternately add the buttermilk and the dry mixtureabout a quarter at a time. Stop the mixerto scrape the bowl and turn it on again on lowspeed for about 10 seconds. The mixture shouldbe stiff like a soft cookie dough.

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Cookie Dough

Buttermilk

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Bowl

Shape the dough into a ball and wrap it in plasticwrap. Refrigerate for 30 minutes.

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Dough

Wrap

Divide the dough into 6 or 8 equal portions andplace each one on a round piece of parchmentpaper a little larger than a 9-inch cake pan.

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Dough

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Cake Form

Rollout the dough to the size of the parchment.

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Dough

Place the cake pan over the disk and trim awaythe excess around the edge.

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Cake Form

Leaving the parchment paper underneath, liftthe disks onto baking sheets and bake them forapproximately 10 minutes, or until the top surfaceappears dry and a wooden skewer inserted in thecenter comes out clean.

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Baking Paper

Baking Sheet

Oven

Skewers

Slide the disks off the baking sheet onto a flatsurface to cool.

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Baking Sheet

To make the filling, combine all the ingredients in a large, heavy-bottom saucepan and bring to a light simmer. Immediately transfer to the work bowl of a food processor fitted with the steel blade and pulse into a thick paste.

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Food Processor

Sauce Pan

Bowl

To assemble the cake, spread about 1 cup of the filling onto each layer, taking care to center each disk on top of the one beneath it. Repeat until all the layers are used. Do not put apple filling on top of the cake.

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Spread

Apple

Wrap the cake well and refrigerate it for up to 24 hours. This gives the apple filling time to work itself into the cake. Dust with confectioners' sugar and serve chilled.

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Powdered Sugar

Apple

Wrap

Ideally, you should dry the apples yourself in a fruit-dehydrating machine. If that's not an option, go for store-bought dried apples. Don't cop out and buy applesauce, becausethe secret to the stack cake is not just what absorbs into the cake, but what doesn't. Jarred applesauce gets lost in the layers, leaving only a soggy stack. Although success isn't guaranteed, you can try to make dried apple slices in the oven. Peel and thinly slice 15 to 20 fresh apples (I like Gala or Cortland).

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Dried Apples

Applesauce

Apple

Fruit

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Oven

Place them,without overlapping, on a baking sheet lined with parchment paper, and bake in a 225°F oven for up to 4 hours or until dried.

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Baking Paper

Baking Sheet

Oven

From United Cakes of America: Recipes Celebrating Every State by Warren Brown. Copyright © 2010 by Warren Brown; photographs © 2010 by Joshua Cogan. Published in 2010 by Stewart, Tabori & Chang, an imprint of ABRAMS.

Equipment

Ingredients

Servings:

1teaspoon

baking powder 1teaspoons

baking soda 118milliliters

buttermilk 2teaspoons

cinnamon 10servings

Confectioners' sugar 2liters

dried apples 2

eggs 1liter

21 ounces all-purpose flour 946milliliters

pounds superfine granulated sugar 2Tbsps

molasses 2teaspoons

nutmeg 1teaspoon

salt 170grams

(1 1/2 sticks) unsalted butter 710milliliters

water

Recommended wine: Riesling, Sparkling Wine, Zinfandel

Riesling, Sparkling Wine, and Zinfandel are my top picks for Southern. In general, there are a few rules that will help you pair wine with southern food. Food-friendly riesling or sparkling white wine will work with many fried foods, while zinfandel is great with barbecued fare. You could try Chateau Ste. Michelle Riesling. Reviewers quite like it with a 4.4 out of 5 star rating and a price of about 10 dollars per bottle.