New Knoxville Stack Cake

Peggy Hambright • Magpies Bakery

New Knoxville Stack Cake

Photo by David Luttrell

For the cake:

21 ounces flour

1 1/2 teaspoons baking powder

1 1/2 teaspoons ginger

1/4 teaspoon cinnamon

1/4 teaspoon salt

3 ounces milk

1 egg

8 ounces sorghum

5 ounces sugar

5 ounces butter, melted

For the filling:

1 pounds dried apples

48 ounces water

Spice to taste (cinnamon, nutmeg, ginger)

To make the cake layers:

Preheat the oven to 350 F. Whisk the dry ingredients together, then add the milk, egg, sorghum and sugar. Stir until everything is incorporated. Add butter and stir until smooth. The batter will be like a soft dough. Form the dough into eight even-sized balls, and roll each into evenly sized thin rounds. Bake for 5-7 minutes until just brown around the edges. (Baking time will vary depending on how thick the layers are.) Cool.

To make the filling:

Combine ingredients in a large pot, and cook until tender. Add water when necessary. Puree the cooked apples, and add water or apple juice to achieve the consistency desired. (I like it to be like a thick apple butter.)

To assemble:

When the cake layers are cool, lay the first layer on a cake plate and spread it with some of the apple puree. Add another layer and spread with more apple puree. Continue until you’re left with one layer. Top the cake with the remaining layer of cake, but do not spread apple on the top layer. Let the cake stand for 12 to 24 hours or more before serving.​

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