Philadelphia-Style Apple Cake

Mark Boughton/styling: Teresa Blackburn
  • Yield: 16 servings
  • Prep: 10 mins
  • Cook: 55 mins

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


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


  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

Recipe by Carolyn Wyman.

Nutritional Info *per serving

  • Glycemic Load 9
  • Calories 320
  • Fat 15g
  • Saturated Fat 1.5g
  • Polyunsaturated Fat 9g
  • Monounsaturated Fat 3.5g
  • Cholesterol 45mg
  • Sodium 190mg
  • Potassium 120mg
  • Carbohydrate 43g
  • Fiber 2g
  • Sugars 23g
  • Protein 4g
  • Trans Fat 0g
  • Vitamin A 2%
  • Vitamin C 8%
  • Calcium 8%
  • Iron 8%