Philadelphia Jewish Apple Cake |
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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 12 |
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Moist, dense and full of cinnamon-sugar coated apples. Use Granny Smith, Golden Delicious, Macintosh or Gala apples. Ingredients:
6 cups peeled thinly sliced apples (about 3 large apples or 6 small apples) |
1 cup sugar |
4 teaspoons cinnamon |
3 cups flour, sifted |
1 tablespoon baking powder |
1/2 teaspoon salt |
4 large eggs |
1 1/2 cups sugar |
1/2 cup light brown sugar |
1 cup oil |
1/2 cup orange juice |
2 1/2 teaspoons vanilla |
1 cup chopped walnuts (optional) or 1 cup chopped pecans (optional) |
Directions:
1. Mix apple slices with cinnamon and 1 cup sugar; set aside.
2. Combine dry ingredients in a medium bowl; set aside.
3. Beat eggs with 1 1/2 cups sugar and light brown sugar.
4. Alternately add the dry ingredients and the oil to the wet ingredients, then add the orange juice and lastly the vanilla and beat for 1 minute.
5. Pour 1/3rd of the batter into a greased and floured tube pan.
6. Layer 1/3rd of the apple slices and nuts over the batter.
7. Repeat with layer of batter, then apples and nuts, then batter, then final layer of apples and nuts.
8. Drizzle the cake with a bit of the remaining cinnamon-sugar syrup from the apple bowl.
9. Bake at 350 degrees for 1 1/4 hours or until tester comes out clean.
10. Allow cake to cool in pan on wire rack for 20-25 minutes, then turn cake out onto wire rack to cool completely.
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