Apple Cake - Recipe Included

This IS NOT a desperation blip! I figured if I spend most of the morning making and baking a WONDERFUL smelling cake that I am entitled to blip and share it AND the recipe so you all can enjoy it as well!


Philadelphia-Style Apple Cake

6 cups peeled and thinly sliced Granny Smith apples (about 3-4 large)
1½ cups, PLUS 5 Tablespoons, granulated sugar, divided use
4 teaspoons ground cinnamon
3 cups all-purpose flour
1 Tablespoon baking powder
½ teaspoon salt
4 eggs
½ cup light brown sugar, NOT packed
1 cup vegetable oil
½ cup orange juice (I prefer pineapple juice)
1½ teaspoons vanilla extract.

1. Preheat oven to 350ºF. (176ºC) Grease, sugar AND flour a 10-inch Bundt pan or tube pan. Be sure to grease the Bundt pan really well, and AVOID cooking spray as it could cause the cake to stick.

2. Combine apple slice with 5 Tablespoons granulated sugar and cinnamon. Set aside. (note: I used my 6 cup Pyrex measure for this, so I didn?t need to measure the apple. I also cut the apple slices in half as I cut them, to make it easier to evenly spread them across the batter.)

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

4. Whisk eggs with remaining granulated sugar and brown sugar. Add vegetable oil, juice and vanilla; beat well. GRADUALLY blend in flour mixture and mix until well blended (about one minute).

5. Pour one THIRD of the batter into the Bundt pan. Top with HALF the apple slices, draining off any liquid (use your hand). Pour in HALF the remaining batter and top with the remaining apple slices. Top with the remaining batter, making sure the apples are covered. (You can gently press the points sticking out down into the batter).

6. Bake 55 to 60 minutes, until the top turns golden brown and a thin knife inserted near the center comes out clean. Let cool 10 minutes in pan. (I let mine cool for 30 minutes so the metal pan was cool enough to touch bare handed). Turn out onto a wire rack and let cool completely.

7 Serves 16.

Per serving: 320 calories, 15g fat, 55 mg cholesterol, 4g protein, 47g carbohydrates, 2g fiber, 190 mg sodium

addendum:
Philadelphia-Style Apple Cake is also known as Jewish Apple Cake. It is an American adaptation of a traditional Eastern European recipe for what was a very fancy cake served to visitors on the holidays. This cake is often served at gatherings during Rosh Hashanah, the Jewish New Year, when eating sweet foods is believed to ensure a sweet year. (It DOES NOT need additional powdered sugar sprinkled on it!)
This cake uses vegetable oil instead of butter and juice instead of milk to meet Kosher laws saying dairy cannot be eaten at the same meal.
This cake freezes well.