You will need:
In the bowl of an electric mixer, cream the butter, white sugar, and brown sugar at medium speed for 4 minutes. In a separate bowl, combine the flour, baking powder, baking soda, salt, and cinnamon. In a small bowl, whisk together the buttermilk, eggs, and extract.
Starting and ending with the flour mixture, alternate adding it and the buttermilk mixture to the butter mixture with the mixer on medium-low speed. Turn the dough out onto a lightly floured surface and knead 5 times. Roll it into a log and cut into 6 equal pieces. Press each piece into a round disk and wrap in plastic. Refrigerate 30 minutes.
Meanwhile, preheat the oven to 400 degrees. Grease and flour 3 (9-inch) round cake pans and set aside.
On a lightly floured surface, roll a disk into a 9-inch circle. Transfer to the prepared pan and repeat with 2 other disks. Bake in the center of the oven for 10-12 minutes or until light golden brown. Rotate the pans halfway through the cooking time. Cool in the pan on wire racks for 10 minutes, then remove from the pan and cool completely. Allow pans to cool completely, then repeat the process with the other 3 disks.
Combine the apples and cider in a heavy saucepan over medium heat. Bring to a simmer, cover and cook 25 minutes or until the liquid is nearly absorbed. Stir in the cinnamon and nutmeg.
To assemble, set aside the smoothest layer for the top. Place the bottom layer on a cake place 1/5 of the filling over the top. Repeat with the remaining layers and top with the smooth layer. Let stand at least 24 hours before sprinkling the top with powdered sugar and cutting in thin slices.
Yield: 12 servings
Mountain Valley White – Mountain Valley Winery
Photograph by Robin Conover courtesy of The Tennessee Magazine.
Pick Tennessee Products is presented by the Tennessee Department of Agriculture Market Development Division.
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