COLLEGE OF HOME ECONOMICS

It is apple season, so how about visiting a local farm, picking some apples, and trying a new recipe for one of your goals in the College of Home Economics!  Here is one that Madeline Scott brought to our Back to School Night!

                                                        
Philadelphia Style Apple Cake

6          cups peeled and thinly sliced Granny Smith apples
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

1.  Preheat oven to 350 degrees.  Grease, sugar and flour a 10 inch bundt or tube pan.
2.  Combine apple slices with 5 T. sugar and cinnamon, set aside.
3.  Combine flour, baking powder and salt in a bowl and set aside.
4.  Beat eggs with remaining sugar and brown sugar.  Add vegetable oil, orange juice and vanilla; beat well.  Gradually blend in flour mixture and mix until well blended (about 1 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.


To see a list of farms in our area where you can pick your own apples, click here.