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Make a cake batter and chill it: The batter for apple stack cake is pretty typical. You cream together butter and sugar, then add eggs, a flour mixture, and some buttermilk. Instead of immediately pouring the batter into cake pans, however, it’s chilled so it will spread easier. That’s right — I said spread!
No two bakers of stack cake go about it the same way, which means there’s no definitive stack-cake recipe or technique, only a common concept and love for the simple dessert. This is the version Appalachian writer and cookbook author Sheri Castle has developed over three decades, and the recipe she plans to pass along to her daughter.
To make the cake: Preheat the oven to 350°F. Grease and flour five 9″ cake pans. If you don’t have that many pans, bake the batter in batches. In a large bowl, whisk together the flour, sugar, baking soda, baking powder, and salt.
Bake 2-3 minutes or until golden brown. Remove from pans to wire racks to cool completely. Repeat with remaining batter. To assemble, place 1 cake layer on a serving plate; spread with 2 tablespoons apple butter. Repeat layers 4 times; top with a sixth layer. Repeat to make 2 more stack cakes.
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