Ingredients
For the Sourdough Cookie Layers
- 2/3 cup unsalted butter, softened
- 1/2 cup granulated white sugar
- 1/2 cup dark maple syrup
- 1 cup sourdough discard/starter
- 2 large eggs
- Dash of buttermilk, if needed
- 4 to 4 1/2 cups all-purpose flour, start with 4 cups
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon sea salt
For the Filling
- 6 to 8 cups thick apple butter
Optional Spices for Store-Bought Apple Butter
- Cinnamon
- Ginger
- Nutmeg
- Brown sugar, if additional sweetness is needed
Instructions
1. Prepare the Apple Butter Filling
If using store-bought apple butter, place it in a bowl and stir in any extra cinnamon, ginger, nutmeg, or brown sugar to taste. The filling should be thick and spreadable.
If the apple butter is thin, simmer it gently in a saucepan until it thickens. Let it cool before assembling the cake.
2. Make the Dough
In a medium bowl, whisk together 4 cups of flour, baking soda, baking powder, cinnamon, and sea salt.
In a large bowl, cream the softened butter and sugar together until light and smooth. Mix in the maple syrup, sourdough discard, and eggs.
Gradually add the dry ingredients to the wet ingredients, mixing until a soft cookie-like dough forms. If the dough is too sticky to handle, add the remaining flour a little at a time. If it feels too dry, add a small dash of buttermilk.
Divide the dough into 6 equal portions. Wrap each portion in plastic wrap and chill for about 30 minutes to make the dough easier to handle.
3. Roll and Bake the Layers
Preheat the oven to 350°F.
Cut out six circles of parchment paper using a 9-inch cake pan or skillet as a guide.
Working with one dough portion at a time, press or roll the dough directly onto a parchment circle until it reaches the edges.
Slide the parchment onto a baking sheet. Bake each layer for 10 to 12 minutes, or until lightly browned and set.
Repeat with all 6 layers. Let the layers cool flat so they do not bend.
4. Assemble the Cake
Place the first cooled cookie layer on a serving plate or cake stand.
Spread a generous, even layer of apple butter all the way to the edges.
Place the next cookie layer on top and repeat, stacking all 6 layers with apple butter between each one.
Leave the top layer plain, or spread a very thin glaze of apple butter over the top.
5. Let the Cake Rest
Wrap the entire cake tightly in plastic wrap or place it under a cake dome.
Let it rest at room temperature for 24 to 48 hours before slicing.
Do not skip this step. The cookie layers need time to absorb moisture from the apple butter so they soften into a tender, cake-like texture.