Name: Dried-Apple Stack Cakes
Cook time: 1 hr
Total time: 2 days (includes time for flavors to develop)
Yield: Makes 12 individual cakes
Ingredients: 9 ounces unsulfured dried apples (4 cups); 4 cups unfiltered apple cider; 3 cups water; 1/2 teaspoon ground mace; 6 tablespoons packed light brown sugar; 1/2 cup whole milk; 1/2 tablespoon cider vinegar; 2 cups all-purpose flour; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1/2 teaspoon ground ginger; Pinch of ground cloves; 6 tablespoons unsalted butter, softened; 6 tablespoons packed light brown sugar; 1/2 cup molasses (not robust or blackstrap); 1 large egg; Equipment: 2 muffin pans with 12 (1/3- to 1/2-cup) muffin cups each; Accompaniment: lightly sweetened whipped cream

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Dried-Apple Stack CakesRomulo Yanes

This winter dessert is based on traditional stack-cake recipes from Appalachia. Small layers (baked in muffin tins) are sandwiched together with a jamlike apple filling to create individual desserts that are unlike any cake you've come across.

Cooks' notes:

·Cakes can be assembled 3 days ahead and chilled in an airtight container.

·Leftover filling can be used like apple butter.

Recipe notes

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Recipe notes

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