Philadelphia Jewish Apple Cake

Anita Hoffman

By
@scent4U

Moist, dense and full of cinnamon-sugar coated apples.
Photo adapted from Joy of Kosher.

Rating:
★★★★★ 1 vote
Comments:
Serves:
12-16
Prep:
30 Min
Cook:
1 Hr 15 Min
Method:
Bake

Ingredients

6 c
peeled, thinly sliced apples (about 3 large apples))
1 c
sugar
4 tsp
cinnamon
3 c
flour, sifted
1 Tbsp
baking powder
1/2 tsp
salt
1 1/2 c
sugar
1/2 c
light brown sugar
1 c
oil
1/2 c
orange juice
2 1/2 tsp
vanilla
1/2 c
chopped nuts (optional)
4
large eggs

Step-By-Step

1Mix apple slices with cinnamon and 1 cup sugar; set aside.
2Combine dry ingredients in a medium bowl; set aside.
3Beat eggs with 1 1/2 cup sugar and 1/2 cup light brown sugar.
4Alternately add dry ingredients and oil to the wet ingredients, then add the orange juice and lastly the vanilla and beat for 1 minute.
5Pour 1/3 rd of the batter into a greased and floured tube pan.
6Layer 1/3 rd of the apples and nuts over the batter.
Repeat with layer of batter, then apples and nuts, then batter, then final layer of apples and nuts.
7Drizzle the cake with a bit of the remaining cinnamon-sugar "syrup" from the apple bowl.
8Bake at 350 degrees for 1 1/4 hours or until tester comes out clean.
9Allow the cake to cool in the pan for 25 minutes.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Fruit
Regional Style: Jewish