Jewish Apple Cake

Apples are still in season here in North Carolina for a little while longer.  One of my favorite cakes to make when apples are in season is this one, Jewish Apple Cake or as it's called in Philadelphia, the Philadelphia Style Apple Cake.  It serves up a lot of large slices for a family get-together or a church supper or just anytime you're having friends over for a meal.  You could also make it ahead of time and freeze it until later for a special event or you could make it and freeze individual slices just for yourself.

Jewish Apple Cake

(or Philadelphia Style Apple Cake)

·         6 cups peeled and thinly sliced Granny Smith apples (about 3 large)

·         1 ½ cups plus 5 tablespoons granulated sugar, divided

·         4 teaspoons cinnamon

·         3 cups all-purpose flour

·         1 tablespoon baking powder

·         ½ teaspoon salt

·         4 eggs

·         ½ cup light brown sugar

·         1 cup vegetable oil

·         ½ cup orange juice

·         2 ½ teaspoons vanilla

Preheat oven to 350ºF.  Grease, sugar, and flour a 10-inch tube pan.

Combine apple slices with 5 tablespoons granulated sugar and cinnamon.  Stir well but gently.  Set aside.

Combine flour, baking powder, and salt in a bowl.  Set aside.

Beat eggs with remaining granulated sugar and brown sugar.  Add vegetable oil, orange juice, and vanilla.  Beat well.  Gradually blend the flour mixture into the egg/sugar mixture.  Mix until well blended, about one minute.

Pour one third of the batter into the prepared tube pan.  Top with half the apple slices, draining off any liquid.  Pour in another third of the batter and top with remaining apple slices.  Top with remaining batter, making sure the apples are covered.

Bake 55 to 60 minutes, until the top turns golden brown and a knife inserted near the center comes out clean.  Let cool 10 minutes in pan.  Turn out onto a wire rack and let cool completely.  Serves 16.  Remember, this cake freezes well.