PHILADELPHIA-STYLE APPLE CAKE

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

6 c. peeled & thinly sliced Granny Smith apples (about 3 lg.)
½ c. + 5 tbsp. granulated sugar, divided
3 c. all-purpose flour
1 tbsp. baking powder
½ tsp. salt
4 eggs
½ c. light brown sugar
1 c. vegetable oil
½ c. orange juice
2 ½ tsp. vanilla extract

1. Preheat oven to 350° F. Grease, sugar & flour 10” Bundt or tube pan.
2. Combine apple slices w/ 5 tbsp. granulated sugar & cinnamon; set aside.
3. Combine flour, baking powder & salt in bowl & set aside.
4. Beat eggs w/ remaining granulated sugar & brown sugar. Add vegetable oil, orange juice & vanilla; beat well. Gradually blend in flour mixture & mix til well blended (about 1 min.).
5. Pour 1/3 of batter into pan. Top w/ ½ the apple slices, draining of any liquid. Pour in ½ remaining batter & top w/ remaining apple slices. Top w/ remaining batter, making sure apples are covered.
6. Bake 55-60 min., til top turns golden brown & knife inserted near center comes out clean. Let cool 10 min. in pan. Turn out onto wire rack & let cool completely. Serves 16.

Nutritional fact per serving: 320 cal.; 15 g. fat; 55 mg. chol.; 4 g. pro.; 47 g. carbs.; 2 g. fiber; 190 mg. sodium.