Philadelphia Jewish Apple Cake

Philadelphia Jewish Apple Cake

Anita H
Edited on Sep 27, 2011
35 mins
60 mins

Moist and delicious and filled with cinnamon- sugar coated apple slices. Use golden delicious or granny smith apples.


3 large apples, peeled and thinly sliced
1 cup sugar
4 tsps. cinnamon
3 cups flour, sifted
1 tbsp. baking powder
1/2 tsp. 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 tsps. vanilla
1 cup chopped walnuts or pecans (optional)


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 tha 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.

Not a NESTLÉ®-tested recipe.

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