Family Apple Cake

Adapted from The NEW Food Processor Bible: 30th Anniversary Edition by Norene Gilletz (due in November 2010).

This apple-packed cake is sure to become a favorite with your family!


8 or 9 apples, peeled, cored and halved (6 cups sliced)
1/2 cup brown sugar, packed
1 tablespoon ground cinnamon
1/2 cup raisins (optional)
2 tablespoons flour

1 cup pareve tub margarine, cut in chunks
4 eggs (or 2 eggs plus 4 egg whites)
1 3/4 cups granulated sugar
1 teaspoon pure vanilla extract
1/2 cup apple juice or whiskey
2 3/4 cups flour
4 teaspoons baking powder


Preheat oven to 350°F.

For filling: Insert Slicer in food processor. Slice apples, using firm pressure. Transfer to a large bowl and mix with remaining filling ingredients. Wipe processor bowl with paper towels.

For batter: Process margarine with eggs, sugar and vanilla extract using the Steel Blade for 2 minutes, scraping down bowl once or twice. Do not insert pusher in feed tube. Add juice or whiskey and process for 3 seconds. Add flour and baking powder. Process with about 6 quick on/off pulses, just until flour mixture disappears. Do not overprocess. Scrape down sides of bowl as necessary.

Spread 1/3 of batter in sprayed 12-cup fluted tube pan. Arrange half of apple filling over batter. Do not allow filling to touch sides of pan. Repeat layers, ending with batter.

Bake for 70 to 75 minutes, or until cake tests done. Cool for 20 minutes before removing from pan. Dust with icing sugar when cool.


Yield: 18 servings.

Lighter Variation:
Use 1/2 cup margarine and 1/2 cup unsweetened applesauce in batter. Also use 2 eggs and 4 egg whites.