Yahoo Lifestyle The Dolly Parton Dessert You Didn't Know You Needed in Your Life
I can always count on Dolly Parton. No, the country music icon and I aren't friends (a girl can dream!), but she's been there for me whenever I need comfort and joy through music. I also feel like we're kind of kindred spirits because both of us love to bake.
I've made and enjoyed Dolly's walnut pie and her famous 3-ingredient cake from Steel Magnolias, and both are worthy baking this winter (or any season). Just in time for Dolly's birthday coming up this Sunday, January 19th, I came across a sweet treasure in her 1989 cookbook, Dollywood Presents Tennessee Mountain Home Cooking: Apple Stack Cake.
I'm a sucker for anything apple and Dolly 24/7, 365 days a year, so I knew I had to give it a try. Here's what happened when I tried this vintage recipe in my kitchen.
Get the recipe: Dolly Parton's Apple Stack Cake
What Is an Appalachian Stack Cake?
Dolly's recipe is inspired by Appalachian stack cakes, which date back to the 19th century. According to folklore, the multi-layered cake dessert was traditionally served as a wedding cake. Guests would arrive at the celebration with a single cake layer and the layers would be stacked together with apple butter or softened dried apples and enjoyed as a communal treat. While the dessert is baked in pie tins, it is most definitely a cake. Dolly's version is similar, but different because it's got that special touch from the Queen of Country Cooking.
Related: Dolly Parton Has a Baking-Related Pinterest Page
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Ingredients for Dolly Parton’s Apple Stack Cake
To make Dolly Parton’s apple stack cake, you need self-rising flour, baking soda, eggs, molasses, cinnamon, vanilla, sugar, milk and butter for the cakes. For the filling, apples take center stage—Granny Smiths work well here, although I grabbed Honeycrisp, which is another solid choice for baking. You're also going to need cinnamon, allspice, sugar and water.
Related: Dolly Parton Cracked the Code to Baked Potatoes With Super Crispy Skin
How to Make Dolly Parton’s Apple Stack Cake
Preheat your oven to 300°. Sift flour and baking soda in a bowl, then add cubed butter, mixing until it has a coarse, sandy texture. In a large bowl, blend eggs, sugar, milk, molasses, cinnamon and vanilla, before adding the flour mixture and beating to create a thick dough-like batter. Turn the dough onto a floured surface, knead and divide it into six portions. Roll out each portion and place in greased, floured pans. Bake until golden, which should take 10–15 minutes. Let the cake layers cool completely.
While the cakes cool, make the filling. Cook apple slices with water until softened, then add sugar, cinnamon and allspice. Cook until the mixture thickens, about 5–7 minutes.
Related: This Is How Dolly Parton Upgrades a Simple Boxed Cake Mix
When the cake layers are cool, stack them one at a time, spreading a bit of the filling between each layer. Dolly says you can make two 3-layer cakes or one 6-layer cake. I went all in with the 6-layer stack, and just like Dolly’s hair, this cake was stacked for days.
Related: Dolly Parton’s Famous Cream of Vegetable Soup Is the Perfect Easy Fall Supper
My Honest Thoughts About Dolly Parton’s Apple Stack Cake
The cake, with its molasses, cinnamon and allspice flavors, wasn't overly sweet. The cake's texture reminded me of a pancake (in a good way) and the layers were the perfect complement to the apple compote filling—which I wished there was more of. The kneading and baking and stacking do take some time, so be prepared to be in the kitchen for a while.
All in all, this cake-meets-pancake-meets-pie stood tall as a rustic treat that would be perfect for a fall or winter breakfast or a not-too-sweet dessert. Most of all, it's the perfect thing to make to celebrate Dolly Parton's birthday. Like Dolly, this one is a showstopper, especially when you top it with a little bit of glittery sugar, like I did. I think Dolly would approve.
Related: This Is How Dolly Parton Upgrades a Simple Boxed Cake Mix
Tips for Making Dolly Parton’s Apple Stack Cake
Grease is the word. Grease the heck out of your baking pan and also consider adding rounds of parchment paper for extra security. Dolly didn't say to do this, but my intuition was right; the parchment was a lifesaver as it prevented any sticking, and the cakes came out beautifully.
Give it time. Not only do you need to plan ahead when making this because the recipe takes a while, but Dolly also recommends letting the cake sit for at least two days before serving to let the flavors meld together.
Watch the oven. Dolly’s recipe says to bake the dough (which she calls "pie crust") for just 10-15 minutes, but mine took a full 30 minutes. Set the timer for 10 minutes and then check every 5 minutes until yours is done. I was able to tell that the cakes were done by using the toothpick test—when the pick came out clean it was time to pull them out of the oven. The finished cakes were golden around the edges, slightly domed in the middle and sprang back slightly when I touched them.
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