Apple Stack Cake with Granny Smith Apples

Instructions:

1. Combine the diced apples, sugar, lemon juice, cinnamon, and cloves in a large skillet over medium heat. Simmer, stirring occasionally, until the mixture becomes a thick, jammy consistency (about 20–25 minutes). Stir in 2 tbsp butter at the end, remove from heat, and let cool completely.
2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and apple pie spice.
3. Using a mixer, cream the softened butter until smooth, then beat in the egg, sour cream, and vanilla extract. Gradually mix in the dry ingredients until a soft, cookie-like dough forms.
4. Preheat oven to 350°F (175°C). Divide the dough into 6 to 8 equal portions. On a floured surface, roll each portion into a circle roughly 9 inches in diameter. Transfer each disc to a parchment-lined pan.
5. Bake each layer for 8–10 minutes, or until the edges are lightly golden. Remove and cool on a wire rack.
6. Assemble the cake by placing one cake layer on a serving plate, spreading a generous layer of cooled apple filling on top, and repeating until all layers are used, finishing with filling on top.
7. Cover the cake loosely with plastic wrap and let it sit at room temperature for at least 4 hours (or overnight) to allow the layers to soften.