Southern Cast Iron – September 2019

63 SOUTHERN CAST IRON

ApPaLaChIaN StAcK CaKe

Makes 1 (10-inch) cake

Bake the layers and make the fi lling ahead of time, then assemble this cake

the day before you want to serve. Cake layers can be wrapped individually in

plastic wrap and frozen in resealable freezer bags for up to 1 month.

2¾ cup unsalted butter, softened

1¼ cups granulated sugar

¾ cup fi rmly packed dark brown sugar, divided

1 large egg, room temperature

2 teaspoons vanilla extract

5 cups all-purpose fl our

1 teaspoon baking soda

1 teaspoon ground ginger

¾ teaspoon kosher salt

½ teaspoon baking powder

½ cup whole buttermilk, room temperature

¼ cup unsulphured molasses or sorghum syrup

Apple Filling (recipe follows)

1 cup apple cider

1. In a very large bowl, beat butter, granulated sugar, and ¼ cup brown
   sugar with a mixer at medium speed until fl uff y, about 2 minutes,
   stopping to scrape sides of bowl. Add egg, beating well to combine. Beat
   in vanilla.


2. In a large bowl, whisk together fl our, baking soda, ginger, salt, and
   baking powder. In a small bowl, whisk together buttermilk and molasses.
   With mixer on low speed, gradually add fl our mixture to butter mixture
   alternately with buttermilk mixture, beginning and ending with fl our
   mixture, beating just until combined after each addition. (Mixture should
   resemble cookie dough.)


3. On a lightly fl oured surface, pat dough into a disk. Divide dough into
   6 equal portions. Wrap in plastic wrap, and refrigerate for at least 2 hours
   or up to 3 days.


4. Preheat oven to 350°. Spray 2 (10-inch) cast-iron skillets with baking
   spray with fl our.


5. On a heavily fl oured surface, roll two pieces of dough into 10-inch
   disks. Place one portion of dough in each prepared skillet, trimming to fi t
   bottom of skillet. (Wrap dough scraps in plastic wrap, and refrigerate.)


6. Bake until golden brown around the edges and set in center, 10 to
   12 minutes. Let cool in pans for 15 minutes. Remove from pans, and let
   cool on wire racks until fi rm.


7. Wipe skillets clean, and spray with baking spray with fl our. Repeat
   procedure with remaining dough, rerolling scraps to create seven layers
   total.


8. Reserve ¼ cup Apple Filling. Place one cake layer on a serving plate.
   Spread 1 cup Apple Filling onto layer. Repeat with 5 cake layers and
   remaining Apple Filling. Top with remaining cake layer. Loosely cover with
   plastic wrap, and refrigerate for 24 hours.


9. In a small enamel-coated cast-iron Dutch oven, bring reserved
   ¼ cup Apple Filling, cider, and remaining ½ cup brown sugar to a boil over
   medium heat. Cook until thick and syrupy, about 10 minutes. Let cool
   completely. Serve with cake.

ApPlE FiLlInG

Makes about 6 cups

3 pounds Honeycrisp apples, cored and chopped

3 cups apple cider

2 cups very fi nely chopped dried apples

1 cup fi rmly packed dark brown sugar

½ cup apple brandy or bourbon

2 teaspoons ground cinnamon

1 teaspoon ground ginger

1. In the work bowl of a food processor, place Honeycrisp
   apples; pulse until very fi nely chopped. Transfer to a large
   enamel-coated cast-iron Dutch oven. Add cider and all
   remaining ingredients; bring to a boil over medium heat.
   Cook, stirring occasionally, until dried apples are puff ed
   and soft and mixture is thickened like applesauce, about
   1 hour. Remove from heat; let cool.


2. Transfer half of apple mixture to the work bowl of a
   food processor; purée until smooth. Stir apple purée
   into remaining apple mixture. Let cool completely. Use
   immediately, or cover and refrigerate for up to
   1 week.

63 SOUTHERN CAST IRON