Best Philadelphia Jewish Apple Cake Recipes

Philadelphia Jewish Apple Cake image

Provided by LizCl

Categories Dessert

Time 1h45m

Yield 12 serving(s)

Number Of Ingredients 13

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)

Steps:

Mix apple slices with cinnamon and 1 cup sugar; set aside.
Combine dry ingredients in a medium bowl; set aside.
Beat eggs with 1 1/2 cups sugar and light brown sugar.
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.
Pour 1/3rd of the batter into a greased and floured tube pan.
Layer 1/3rd of the apple slices and nuts over the batter.
Repeat with layer of batter, then apples and nuts, then batter, then final layer of apples and nuts.
Drizzle the cake with a bit of the remaining cinnamon-sugar "syrup" from the apple bowl.
Bake at 350 degrees for 1 1/4 hours or until tester comes out clean.
Allow cake to cool in pan on wire rack for 20-25 minutes, then turn cake out onto wire rack to cool completely.

PHILADELPHIA (JEWISH) APPLE CAKE image

Yield 16 1

Number Of Ingredients 11

6 cups peeled and thinly sliced Granny Smith apples (about 3 large)
1 1/2 c, plus 5 T granulared sugar, divided
4 t cinnamon
3 c flour
1 T baking pwdr
1/2 t salt
4 eggs
1/2 c light brown sugar
1 c veg. oil
1/2 c orange juice
2 1/2 t vanilla

Steps:

1. Preheat over to 350. Grease, sugar and flour a 10in Bundt or tube pan 2.Combine apple slices with 5 T sugar and cinn, set aside. 3. Combine flour, b pwder and salt in a bowl, and set aside. 4. Beat eggs with remaining sugar and br. sugar. Add veg oil, orange juice and vanilla; beat well. Gradually blend in flour mix and mix until well blended (about one min.) 5. Pour one third of the batter into the pan. Top with half the apple slices, draining off any liquid. Pour in half the remaining batter and top with remaining apple slices. Top with remaing batter, making sure the apples are covered. 6. Bake 55-60 min, until the top turns golden brown and a knife inserted near the center comes out clean. Let cool 10 min in pan. Turn out onto a wire rack and let cool completely. Serves 16. Good the next and or frozen.

Philadelphia Jewish Apple Cake image

Provided by Anita Hoffman

Categories Cakes

Time 1h45m

Number Of Ingredients 13

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

Steps:

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