Dried-Apple Stack Cake

Ingredients

• 1 cup (2 sticks) butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup buttermilk
• 2 cups dried apples, chopped
• 1/2 cup packed light brown sugar
• 2 teaspoons ground cinnamon

Directions

1. Preheat the oven to 350°F. Grease and flour a 9-inch round cake pan. Set aside.
2. In a large bowl, cream the butter and sugar together until light and fluffy. Beat in the eggs, one at a time, then stir in the vanilla.
3. In another bowl, sift together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the creamed mixture alternately with the buttermilk. Mix until just blended.
4. Spread half of the batter into the prepared pan. In a medium bowl, combine the dried apples, brown sugar, and cinnamon. Sprinkle half of the apple mixture over the batter in the pan.
5. Spread the remaining batter over the apple layer and sprinkle with the remaining apple mixture. Bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean.
6. Let cool in the pan for 10 minutes, then turn out onto a wire rack and let cool completely.

Interesting Facts

• Dried-apple stack cake is a traditional Appalachian dessert.
• The cake can be stored in an airtight container for up to 5 days.
• The cake can also be frozen for up to 3 months.