 Hey y'all it's Tammy with Collard Valley Cooks. Today we are putting together an old-fashioned apple stat cake. Something a lot of you guys have been waiting on. We had to do a few recipe revisions to get it just perfect and me and Chris both agree. This is better than the first recipe and we love it. So make sure you mark up those cookbooks and let's get started. Hey y'all it's Tammy with Collard Valley Cooks. When you make an apple stat cake you're going to be using a lot of dried apples. I have a great resource online. Go nuts. Oh nuts I mean. So I will put a link in the post description so you can purchase some of these if you want to because if you're going to make an apple stat cake it's going to take a lot of apples and they're really hard to find in the grocery store these days. It's 1.6 pounds so it's a lot of apples. All right we are going to start off with one and one half sticks of butter in a big pot and I'm going to turn it on and it's already melted down in the bottom of that. Now we're going to add three-quarter cups of brown sugar. You're going to use three-quarter of a teaspoon of cinnamon, three-quarter of a teaspoon of nutmeg and then all spice we're going to be using a half teaspoon. This one's brand new ready for the holiday. Okay half a teaspoon of that. Now we're going to mix this up so you've got the sugar, the butter and all the spices. All right once you get the spices in the sugar in there you're going to add some water because your apples are dry okay and they're going to absorb a good bit of water. I failed to add the water in the recipe so we're going to have to make sure there were a vision for that. I'm going to add three cups of water and now we're going to add the dried apples to it and I'm going to take scissors. I'm actually going to take these apples and half them because they're full rings so I'm going to half them and we're going to put in five cups worth of apples. So you could never cook too many apples if you have apples left over then you can use them as a side with supper or you can make a pile of them or you can make fried pies with them. Now when Granny dried her apples she just put them out on a sheet outside. She had apple trees of course and I personally think that if you make this cake you should use some dried apples. If you can't find them then order them through my link. If you can't get them through there for some strange reason then you can use fresh apples but it sure is good when it's made with like your mama made with the dried apples that she used to get off the tree. Okay we are going to start making the layers for our apple stack cake. They are going to be delicious. You're going to be using shortening sugar, eggs, sarga molasses, buttermilk, cinnamon and ground ginger, nutmeg, vanilla and self-rising flour. This is going to be a thick batter and you're going to cook it in thin layers. Her apples are cooking behind us. Okay so we're going to need one and a quarter cup of shortening with two and a half cups of sugar, teaspoon of cinnamon, teaspoon of ginger and then a half teaspoon of nutmeg, teaspoon of vanilla. Now you can mix a cake all you want until you add the flour and once you add flour you don't need to mix it over two minutes or you're going to over beat it. We want quite a few layers for this cake so what I'm going to do is I'm going to put one cup of batter in each one until I'm out of bag. We're easily going to get six cakes out of this so it should just be just enough to cover the bottom of each cake pan so spread it go ahead and spread it out. All right you're going to let these cool completely. You're going to bake these about 20 minutes and you can see once they start pulling away from the edge of the pan that's when you know you're getting ready. I'm going to flip these out immediately. Well I guess I should let it cool a minute. Since that one wrinkled we won't do that with the other two or three. All right since we messed it up we might as well eat about it. Delicious. This is going to be so good. Now these cake pans are non-stick and they're not even completely cooled yet and this cake is delicious. This crusty part was so good but anyway instead of putting them in some water and washing them just take your paper towel and just wipe them out because it's non-stick it just comes right out and then start your next layers. If you haven't got these cake pans I don't put them in the dishwasher. They're made in the USA they're amazing and they're under the bakeware shopping links on my website. You need to get you some before the holidays because they are great if you're going to make yourself have a gift for Christmas let this be one of them. Now these are really soft when they come out in the oven but after they've been sitting in a cool dry place you can see they're a lot easier to handle so you won't have to refrigerate them or freeze them or anything to handle them they're going to work just great. We're going to add just a little bit of water to my apples because I've let most of the water cook out of them and you do want a little bit of juice on your apples so that when you put it on the cake they do have a little juice to soak them in the cake. If you want to add a little extra sugar to it score how many apples you use just taste them and if you think you need to add sugar you can if not then you don't have to delicious to me so I'm just warming them up before I put them on the cake so that they're nice and juicy so you want them to be warm when you put them on the cake because that butter kind of gets more to light room temperature it's not quite as juicy make sure you warm them up okay and like I said taste them if you want to add a little sugar you can that's up to you you got us a beautiful cake plate right here we're about to put this together it won't take but a minute we've got a lot of pretty I've got a lot of layers I don't really know that I'm on use every one of them it's just according uh but now these layers are more like ginger bread um they're soft like ginger bread but my recipe they're not going to be hard which is you know you don't want them to be hard but you want them to be stiff all right I don't really want a slotted spoon because I want some of the juice to come out with the apples so you're just going to take the apples and put them in between each layer and some people use an apple sauce but I like the old fashioned just put um dry apples is what I like that's what I'm used to eat but you make what you're used to eating so if your granny made one that was the applesauce you can make some of the applesauce it's a lot easier because you don't have to cook it so long you don't have to cook the apples so long if you're using the applesauce version really truly I've only got enough for two more to do it right and I made a big bag of apples y'all so if you get ready to do an apple stack cake you better have plenty of apples we can eat these other layers like ginger bread and if you have extra layers like I do you can always um freeze them or ice them with some cream cheese that's got a little piece of paper on it ice them with some cream cheese that would be really good on this these layers this ginger bread layer talk about an easy cake anybody can make this cake the layers are real easy to handle uh the apples all you do is scoop them on I mean you ain't got to be a talented decorator or anything to make an apple stack cake what you can do once you're done is just kind of stick a few apples on the edges to make it pretty you know yeah because you're you really need something with a like a bread knife because you're cutting through the apples and everything it's good don't it I was in an antique thrift store the other day in st. Mary's I found a book it says great cakes I picked it up for four dollars it is written by carol walter it is the winner of the james beard award for best baking and dessert book I thought it would be some good reading since I'm getting ready to make a lot of cakes for you guys and to my surprise white lily is referenced in her book it says there are two exceptional fine flowers sold in the united states they are white lily a soft wheat flour milled in knotsville tennessee and king arthur flour a hard-weaved flour milled in norwich vermont while both of these flowers are labeled all purpose she then talks about their protein values it says white lily popular for making biscuits and pie pastry is closer to cake flour while king arthur is best for breads white lily may be used successfully in any recipe in this book that calls for cake flour I thought that was very interesting and all these years I've been stuck substituting my flower for cake flour and I thought that everybody could do it because it worked really well with my cakes but what I didn't know is I'm actually using a flour that is marked self-rising flour but it's like cake flour so if you have a hard time wanting to purchase white lily through the mail because you can't get it where you are that's another good reason to get it for Christmas because you can use it as cake flour I've been doing it my whole life and didn't even know any better I didn't even know that it was so special I knew it was good and I did some taste tests and king arthur and white lily were in my were my top two for biscuit making and now I know why because they use these special flour the sweet you're going to love my apple stat cake because like I said I reduced some of the spice in it it's still plenty spicy it is just like gingerbread I wanted it to taste more like gingerbread and be a little softer like gingerbread because when I eat gingerbread I like for it to be a little chewy and this cake is going to be delicious that is dreamy it really is if you make sure you get your apples good and juicy in one day it should be ready to eat really this is good just like it is already it really is y'all I think you want to taste it for them finally Christmas to taste something let's see because I'm not a big gingerbread eater but I took a bite of this while ago I took a bite just to the cake while ago mm-hmm and it's real it's got a really good texture it's not dry I perfected the recipe yeah this is way better than the first time yes what do you think I hope you've enjoyed watching this delicious apple stat cake we sure have enjoyed making it for you we'll see you next time on colored valley cooks where we cook like mama did bye y'all we love y'all