Ruth Wall'S German Apple Cake - cooking recipe

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

Preparation

Preheat oven to 350 degrees.
Prepare a large bundt or tube pan with a light coating of cooking spray.
Mix together the apples, sugar and cinnamon and set aside.
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.
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.
Bake for 90 to 105 minutes. Remove from oven.
Cool for 10 minutes then invert onto a serving plate.
While the is cooling (10 minutes), combine all ingredients for the glaze. Drizzle on top of the cake.