— This dense, rich cake from Joan Aller’s forthcoming cookbook, “Cider Beans, Wild Greens and Dandelion Jelly” (a collection of recipes from southern Appalachia due out in June), is remarkably easy to ...

Cook time: Depends on how big you want your stack. This recipe makes one 9-inch cake with six stacks. Three stacks were baked simultaneously for 10 to 12 minutes The filling (recipe below) takes about ...

Place dried apples in a saucepan; add water to cover. Bring to a boil; cover, reduce heat, and simmer for 25 to 30 minutes or until tender. Drain and mash apples. Stir in brown sugar, 1 1/2 teaspoons ...

Fred Sauceman’s wife, Jill, is the only grandchild in her family who makes her late grandmother’s dried apple stack cake. The recipe for the cake is well over 100 years old. The cake calls for no ...

A traditional Appalachian treat that arrived by way of Germany, recipes for stack cakes — a tower of thin biscuit-like dough layered with fruit filling — are hard to find in modern cookbooks. You ...

Jordan said the recipe makes a five-layer stack cake, but she has seen them prepared with as many as eight layers. “It’s not difficult to make, it’s just a little time-consuming,” she said. She dries ...

Chef Sean Brock (The original image is no longer available, please contact KCRW if you need access to the original image.) Preheat an oven to 350°F. You will need to make 6 cake layers, each of which ...

Note: In Southern Appalachia, the number of cake layers — in this case six — is considered a measure of the host’s popularity. 1/2 cup all-vegetable shortening 1/2 cup sugar 1/2 cup buttermilk 1/3 cup ...

This is probably the most “mountain” of cakes. The story goes that James Harrod, one of Kentucky’s early pioneers and the founder of Harrodsburg, brought the stack cake recipe when he came to the ...

This old-fashioned stack cake with Appalachian apple butter filling is from a Paula Deen recipe. (Autumn Cruz/Sacramento Bee/MCT) Yield: 8 servings For cake: 1/2 cup vegetable shortening 1/2 cup ...