Salute to Service 2013

Page 18


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Apple Cake by Donna Seravalli

Ingredients: ➜ 6 cups peeled thinly sliced apples (about 3 large apples or 6 small apples) ➜ 2 tablespoons cinnamon ➜ 2 tablespoons sugar ➜ 3 cups flour ➜ 3 teaspoons baking powder ½➜ teaspoon salt ➜ 2 cups sugar ➜ 1 cup of oil ½➜ cup orange juice ➜ 2 ½ teaspoons vanilla ➜ 4 eggs ➜ Powdered sugar for topping Directions | 215.934.3500 929 Snyder Avenue Philadelphia, PA 19148



Preheat oven to 350 degrees. Spray a 9 inch Bundt pan with Pam non-stick spray. Toss sliced apples with the cinnamon and 2 tablespoons of sugar; set aside. Stir together flour, baking powder and salt in a large mixing bowl. In a separate mixing bowl combine sugar, oil, orange juice, and vanilla. Mix until smooth. Mix wet ingredients into the dry ones then add eggs one at a time. Scrape down the bowl to ensure all ingredients are incorporated. Pour half of the batter into the pan, and then add half of the apple mixture, spreading evenly. Pour the remaining batter over the apples, and then arrange the remaining apples on top. Bake for 1 h ½ our, or until toothpick comes out clean. Allow cake to cool in pan on wire rack for 20-25 minutes. Turn cake out onto wire rack to cool completely.

When cool sift powdered sugar over the top.

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