{Tis the Season} Apple Cake

It’s fall and around here in upstate NY the apple orchards are bustling and that means the kids are begging to pick apples.  We managed to get out on the last day of summer vacation for a glorious day at Bowman’s Orchards  http://www.bowmanorchards.com in Rexford, NY.  Let me tell you…as the kiddos get older apple picking becomes much more enjoyable.  Also going on an “off” day makes Mama pretty happy too.

So we have a lot of apples….we made apple sauce and apple pie both fall favorites in our house but this new recipe takes the prize.  It is also Kosher that means DAIRY FREE!

I have to give credit to my mother for this find.  It is very rare that my mother cooks or bakes anything and to actually be wowed over.  I have to give her two thumbs up for finding and BAKING this recipe.  I will admit she made a copy of the recipe for me and before I actually tried it I thought it kind of looked blah…but I will tell you it was wonderful!!!


PHILLY-STYLE APPLE CAKE
RELISH Magazine (a monthly insert into your local newspaper)

Ingredients

6 cups peeled and thinly sliced Granny Smith apples (about 3 large)
1 1/2 cups, plus 5 tablespoons, granulated sugar, divided
4 teaspoons cinnamon
3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
4 eggs
1/2 cup light brown sugar
1 cup vegetable oil
1/2 cup orange juice
2 1/2 teaspoons vanilla extract

Instructions:

Be sure to grease the Bundt pan really well, and avoid cooking spray as it could cause the cake to stick.

1. Preheat oven to 350F. Grease, sugar and flour a 10-inch Bundt or tube pan.
2. Combine apple slices with 5 tablespoons granulated sugar and cinnamon; set aside.
3. Combine flour, baking powder and salt in a bowl and set aside.
4. Beat eggs with remaining granulated sugar and brown sugar. Add vegetable oil, orange 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 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 remaining batter, making sure the apples are covered.
6. 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.

Recipe by Carolyn Wyman.

Nutritional Information

Per serving: 320 calories, 15g fat, 55mg chol., 4g prot., 47g carbs., 2g fiber, 190mg sodium.

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2 Comments Add yours

  1. SallyA says:

    Such memories! Growing up in Kinderhook where our back yard abutted one of the many orchards in the area. In the spring the glorious scent of apple blossoms. In the fall, purloined apples (ok, my dad actually went to the owner and told him about our forays and settled up with him ahead of time but it seemed so stealthy). I won’t mention what going to the apple orchards meant when we were in high school! HA!

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