Audrey Morgan’s Apple Sorghum Stack Cake
Sean Brock, Husk, Charleston, South Carolina / June 2012
For 15 servings (requires advance preparation)
• 12 cups Newtown Pippin or Granny Smith apples, cored and chopped
• 3/4 cup apple cider
• 1 cup granulated sugar
• 2 tsps. ground ginger
• 1 tsp. ground cinnamon
• 1 tsp. freshly ground nutmeg
• 1/2 tsp. ground cloves
Place apples and cider in large nonreactive heavy-bottomed saucepan set over low heat; cover with a lid; cook until apples are softened; remove from heat; pass through food mill or food sieve back into pot; stir in sugar and spices; cover; cook until reduced to desired thickness; remove from heat; cool; place in airtight container; reserve in refrigerator.
• 8 Tbsps. unsalted butter, at room temperature
• 9 cups self-rising flour
• 2 cups granulated sugar
• 4 tsps. ground ginger
• 2 tsps. ground allspice
• 2 tsps. ground cinnamon
• 2 cups buttermilk
• 2 cups sorghum
• 1 1/2 cups canola oil
• 6 lg. eggs, lightly beaten
Heat oven to 350°F.
Grease bottoms and sides of 6 10" springform pans with butter; line with parchment paper rounds; grease parchment with butter; reserve.
Sift flour, sugar, ginger, allspice, and cinnamon into large bowl; mix well; reserve.
Gently whisk buttermilk, sorghum, oil, and eggs in another large bowl (don’t make it frothy); slowly stir into dry ingredients; pour batter to fill 1/2" up sides of each pan; bake until a skewer inserted in the center comes out clean (about 10 minutes); remove from oven; cool cakes in pans 1 hour; remove sides from pans; remove cakes from bottoms; carefully cut each layer crosswise into 2 halves with long serrated knife.
Place a cake layer cut-side up on cake plate; spread top evenly with 3/4 cup apple butter; place another cake layer on top cut-side down; evenly spread top with another 3/4 cup apple butter; repeat layers with remaining cakes and apple butter, leaving last layer of cake without apple butter on top (last layer should be top-side down); reserve.
• 2 cups brown sugar
• 1/2 cup rye whiskey or Bourbon
• 1 14-oz. can sweetened condensed milk
• 8 Tbsps. unsalted butter; cubed
• 1/2 cup whole milk
• 1 tsp. pure vanilla extract
Heat sugar, whiskey, and condensed milk in a saucepan set over medium heat; cook, stirring constantly, until sugar dissolves (about 7 minutes); remove from heat; stir in butter until completely melted and incorporated; stir in milk and vanilla; cool 7 minutes.
To serve, carefully pour glaze over top of cake, allowing it to drip down sides; spread glaze evenly over outside of cake with offset spatula; reserve in refrigerator overnight before serving.
To serve, cut into wedges; place on plates.
What to drink: Van Winkle Bourbon Special Reserve 12 Year Old Lot “B”
Chef’s Note: To avoid scorching, apple butter can be made in crockpot set on low. • Don’t use molasses in place of sorghum.