Appalachian Dessert Food
FOUR-LAYER APPALACHIAN STACK CAKE
In Kentucky and its environs, this dessert once served as a wedding cake; neighbors and friends might have each brought a layer, and the hosts would add the filling. We plumped up dried apples in cider and tucked them between layers of clove- and ginger-spiced molasses cake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 13
Steps:
- Bring apples and cider to a boil in a large pot. Reduce to a simmer; cook, stirring occasionally, until apples begin to soften and liquid has reduced, 40 to 50 minutes. Add 1 cup water; cook, mashing apples slightly, until liquid has reduced, about 10 minutes. Add 2/3 cup granulated sugar and 1/2 cup water; simmer until apples are very soft and coated in syrup, about 15 minutes. Let cool completely.
- Preheat oven to 375 degrees. Butter two 9-inch round cake pans. Line bottoms with parchment paper, and butter parchment. Dust with flour; tap out excess. Set aside.
- Put butter and the remaining cup sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until creamy, about 3 minutes. Reduce speed to low; mix in egg, molasses, buttermilk, baking soda, flour, spices, and salt.
- Divide batter evenly between prepared pans. Bake until a cake tester inserted into centers comes out clean and tops spring back when lightly touched, about 35 minutes. Let cool on a wire rack 10 minutes. Run a knife around edges of pans to loosen; invert to unmold. Remove parchment; reinvert onto racks. Let cool.
- Using a long serrated knife, cut each cake in half horizontally. Place 1 bottom layer on a serving platter. Top with 1/3 of the apple mixture, spreading to edges. Stack 1 top layer on top of apples, and top with another 1/3 of the apple mixture. Repeat with remaining cake bottom and apples, and top with remaining cake top. Let stand at room temperature at least 1 hour before serving. Sift confectioners' sugar over top of cake.
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- Pepperoni rolls. This West Virginia regional favorite is rarely found outside of the state’s borders. The soft roll stuffed with sticks or slices of pepperoni was influenced by coal miners in the region who needed a quick, shelf-stable snack while deep underground.
- Beans and cornbread. If you grew up in Appalachia, a pot of soup beans is cozy and familiar. Soup beans can often be found simmering on stovetops across Appalachia all winter long.
- Buckwheat cakes. Nothing says fall in Appalachia like buckwheat cakes. These pancakes are made with buckwheat flour, giving them a slightly sour or yeasty flavor.
- Pawpaws. Appalachia’s tropical fruit, the pawpaw, has a banana and mango flavor and can be found in a number of dishes when it’s in season. Think pawpaw beer, pawpaw ice cream and pawpaw butter.
- Morels. The elusive morel mushroom is a springtime favorite that adds a bit of umami flavor to any dish. Chefs often sauté them in butter, season with pepper and salt and add them to meat and poultry dishes.
- Ramps. This garlicky-onion is an in-demand wild plant that chefs across Appalachia clamor for in the spring. Chefs like Sean Brock of Husk use ramps in purees and sauces, like the ramp remoulade at his restaurant.
- West Virginia hot dogs. Chili. Slaw. Mustard. Onions. Those four ingredients make up the perfect West Virginia hot dog. Slathered on a wiener with a steamed bun, the combination makes for hot dog nirvana.
- Maple syrup. Maple syrup is used in everything from glazed greens and pancakes to poultry and pork in Appalachia. Tapped from sugar maple trees, the syrup production has been increasing across Appalachia in recent years, and subsequently, maple syrup has been showing up in more dishes all over the region.
- Venison. Venison, or deer, as well as other wild game is commonly seen on menus in the Mountain South. 2941 Restaurant in Virginia serves a venison loin with braised huckleberry, bacon, savoy cabbage and juniper salt.
- Apple stack cake. This traditional mountain dessert is rooted in resourcefulness. The many thin layers of sorghum-sweetened cake are stacked with a dried apple filling.
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