Appalachian Apple Stack Cake

I'm a country girl at heart. And my roots run deep into the soil of the Appalachian Mountains. Food, history, and even local colloquialisms sets us apart from the rest of the country. And, although I enjoy the entertainment that the big city of Atlanta offers. I still crave landscapes of vaulting canopies of trees, farms laid out like patchwork quilts, and quiet photographic villages.

This dessert has captured the essence of the country life.... enjoy.
Ingredients:
1/2 cup butter, softened
1 cup sugar
1 large egg
3-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup buttermilk
1 teaspoon vanilla extract
1/4 cup butter, melted

Ingredients for Dried Apple Filling:
2 (6 ounce) packages dried apples
4 cups water
3/4 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon pumpkin pie spice

Directions for cake:
1. Beat 1/2 cup butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. add egg; beat just until blended.

2. Combine flour, baking powder, soda, and slat; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed after each addition until blended. Stir in vanilla.

3. Divide dough into 6 equal portions; pat 3 portions into three lightly greased 9-inch round cake pans. Prick dough several times with a fork. (Cover remaining dough, and set aside while first layers bake.) Bake at 400 degrees for 10 minutes or until lightly browned. Carefully remove layers to a wire rack; cool completely. Repeat procedure with remaining 3 portion of dough.

4. Stack cake, spreading 1/4 cup melted butter and Dried Apple Filling between each layer. Cover and chill 8 hours before serving.

Directions for Dried Apple Filling:
1. Combine apples and water in a large saucepan. Bring to a boil; cover, reduce heat, and simmer 35 minutes or until apples are tender. Add sugar and spices; stir well. Remove from heat. Let stand at least 10 minutes or until liquid is absorbed.

(I modified this recipe to my own liking by baking the cakes in 4-inch springform pans. I didn't layer them as high as the recipe directed, I just made more little cakes.)