Ruth Wall'S German Apple Cake

• 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

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.

apples, cooking apples, sugar, cinnamon, batter, flour, sugar, salt, eggs, vegetable oil, vanilla, orange juice, baking powder, baking soda, powdered sugar, butter, vanilla, cinnamon, water

Taken from www.food.com/recipe/ruth-walls-german-apple-cake-249118 (may not work)