You are here: Home » Recipes » Philadelphia-Style Apple Cake Philadelphia-Style Apple Cake Kitchen Tested Yield 16 servings Prep 10 mins Cook 55 mins Cinnamon and orange scent an old-fashioned apple cake. Mark Boughton/styling: Teresa Blackburn PrintEmail Be sure to grease the Bundt pan really well, and avoid cooking spray as it could cause the cake to stick. Ingredients 6 cups peeled and thinly sliced Granny Smith apples (about 3 large)1 1/2 cups plus 5 tablespoons, granulated sugar, divided4 teaspoons cinnamon3 cups all-purpose flour1 tablespoon baking powder1/2 teaspoon salt4 eggs1/2 cup light brown sugar1 cup vegetable oil1/2 cup orange juice2 1/2 teaspoons vanilla extract Instructions Preheat oven to 350F. Grease, sugar and flour a 10-inch Bundt or tube pan. Combine apple slices with 5 tablespoons granulated sugar and cinnamon; set aside. Combine flour, baking powder and salt in a bowl and set aside. 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). 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. 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 Recipe by Carolyn Wyman.