Ruth Wall's German Apple Cake

I looooove apple cake. So when this one came to me in a publication from the Bucoda Improvement District, I tagged it immediately. Have not made it yet but certainly have added it to the list.

• Ready In: 1 hr 55 mins
• Serves: 16

Ingredients

• Apples

• 5  cooking apples, peeled, cored and thinly sliced
• 5  tablespoons sugar
• 2  tablespoons cinnamon

• Batter

• 3  cups unsifted all-purpose flour
• 2  cups sugar
• 1⁄2 teaspoon salt
• 4  eggs
• 1  cup  vegetable oil
• 2  teaspoons vanilla
• 1⁄3 cup  orange juice
• 1 1⁄2 teaspoons baking powder
• 1 1⁄2 teaspoons baking soda

• Glaze

• 1 1⁄2 cups powdered sugar
• 2  tablespoons butter, softened
• 1 1⁄2 teaspoons vanilla
• 1⁄2 teaspoon cinnamon
• 1 -2  tablespoon water

Directions

1. Preheat oven to 350 degrees.
2. Prepare a large bundt or tube pan with a light coating of cooking spray.
3. Mix together the apples, sugar and cinnamon and set aside.
4. Add all of the ingredients for the batter to a large bowl and mix at medium speed for one minute. Scrape down the sides of the bowl to make sure all ingredients are being incorporated. Mix for an additional 3 minutes.
5. Pour one third of the batter into the baking pan. Cover with a layer using 1/2 the seasoned apples. Repeat with another 1/3 of batter and the remaining apples. Finish with the final 1/3 of batter.
6. Bake for 90 to 105 minutes. Remove from oven.
7. Cool for 10 minutes then invert onto a serving plate.
8. While the is cooling (10 minutes), combine all ingredients for the glaze. Drizzle on top of the cake.