Originally published in Relish magazine September 2010
Philadelphia-style apple cake (aka Jewish apple cake) is a large, moist and hearty coffee cake laced with cinnamon and layered with sliced apples with origins and special popularity with Eastern European Jews and their descendants. Given that, it’s not surprising that almost all recipes for it – including this one – are dairy-free and kosher.
This cake is often served at gatherings during the Jewish New Year, when eating sweet foods is believed to ensure a sweet year although it would be a crowd-pleaser at any fall potluck or football tailgate. (And this recipe does feed a crowd.)
- 4 large Granny Smith apples, peeled, cored and thinly sliced
- 5 tablespoons white sugar
- 4 teaspoons cinnamon
- 3 cups flour
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 4 eggs
- 1 1/2 cups white sugar
- 1/2 cup light brown sugar
- 1 cup vegetable oil
- 1/2 cup orange juice
- 2 1/2 teaspoons vanilla extract
Preheat oven to 350 degrees. Grease, sugar and flour a 10-inch Bundt or tube pan. In a large bowl combine apple slices with 5 tablespoons sugar and the cinnamon and set aside.
Combine flour, baking powder and salt in a bowl and set aside. In a large bowl beat eggs together with white and brown sugars. Add vegetable oil, orange juice and vanilla to the sugar-egg mixture and stir together. Gradually blend in flour mixture and mix until well-blended (about a minute).
Pour a third of the batter into the pan. Top with half the apple slices. Pour in another third of the batter and then top with the rest of the apple slices. Top with the remaining batter, making sure all the apples are covered.
Bake 60 to 90 minutes or until the top turns golden brown and a knife inserted near the center comes out clean.
Yield: 12 to 16 servings