Best Philadelphia Jewish Apple Cake Recipes

PHILADELPHIA JEWISH APPLE CAKE

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

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

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.