Active Time

　　1 hr

　　Total Time

　　2 days (includes time for flavors to develop)

　　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.

　　

Ingredients

Makes 12 individual cakes

　　

For filling

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

　　

For cakes

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

　　

Make filling:

Step 1

Simmer all filling ingredients and a pinch of salt in a 4- to 5-quart heavy pot, uncovered, stirring occasionally and mashing apples with a potato masher as they soften, until a thick purée forms, about 1 1/2 hours. Cool completely.

　　

Make cakes:

Step 2

Preheat oven to 350°F with rack in middle. Butter muffin cups.

　　

Step 3

Stir together milk and vinegar and let stand 10 minutes to curdle.

　　

Step 4

Sift together flour, baking soda, salt, ginger, and cloves.

　　

Step 5

Beat butter and brown sugar with an electric mixer at medium speed until pale and fluffy, about 3 minutes. Beat in molasses and egg. At low speed, add flour mixture in 3 batches alternately with curdled milk, beginning and ending with flour mixture and mixing until each addition is just incorporated. Spread 1 heaping tablespoon batter in each muffin cup and bake just until a wooden pick inserted in center of a cake comes out clean with some crumbs adhering, 11 to 13 minutes. Cool 5 minutes in pans on racks, then invert onto racks to cool completely.

　　

Assemble cakes:

Step 6

Spread about 2 tablespoons filling on top of 1 cake and invert another cake over filling, then spread a heaping tablespoon filling on top. Make 11 more stacks (you will have about 2 cups filling left over). Transfer to an airtight container and chill at least 2 days for flavors to develop. Bring to room temperature before serving.

　　Cooks' notes:

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

　　·Leftover filling can be used like apple butter.