Apple Corn Stack Cakes

Apple Corn Stacks

The Appalachian wedding cake consisted of a multitude of very thin apple pancakes stacked on top of one another. Sandwiched between each layer were apples cooked in syrup. Hoecakes (called johnnycakes up North) are a simple recipe of cornmeal, hot milk/water and salt. Sometimes they are sweetened. Presented here are a combination of the two purely for economy’s sake. Our CSA has provided us ample corn from late summer to stock up on and fall is nearly here. So, this breakfast makes a great transition for the seasons and these cakes taste delicious too!

Apple Corn Stack Cakes

1 cup fresh corn (or 2 ears)
1/2 cup non-dairy milk, vanilla
2 tbsp apple butter
dash cinnamon
1/3 cup whole wheat pastry flour
1/3 cup cornmeal, regular
1 tbsp baking powder
1/2 tsp salt

1. Place fresh corn and non-dairy milk in food processor and puree until mostly smooth.

2. Add apple butter and process for a few more seconds.

3. Spoon mixture out into a medium-sized mixing bowl.

4. Mix all dry ingredients in a separate bowl and pour into wet mixture. Stir to combine.

5. Add more non-dairy milk if a thinner batter is desired. Wait for a minute or two before cooking cakes.

6. Using a 1/4 cup scoop, drop batter onto non-stick pan and cook on both sides until lightly brown.

7. Dress with maple syrup or more apple butter. Serve immediately.

Servings: 4

2 thoughts on “Apple Corn Stack Cakes

  1. I’ve never heard of these before, but I love applesauce stack cakes. Grandma made them all the time. About 8-10 thin layers of cakes stacked on top of each other with applesauce between the layers. Yum!

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