Jewish Apple Cake


6 apples, peeled and chopped (about 5 cups/550 grams chopped apples)
1 tablespoon cinnamon
5 tablespoons (62 grams) granulated sugar



1 cup (198 grams) vegetable oil
1 1/2 cups (297 grams) granulated sugar
1/4 cup (80 grams) apple cider or orange juice
1 tablespoon vanilla bean paste or vanilla extract
2 3/4 cup (330 grams) all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
4 large eggs



Preheat oven to 350 °F.  Grease a tube or bundt pan with nonstick spray.
Combine apples with cinnamon and sugar in a small bowl and set aside.
Whisk together the oil, apple cider, sugar, and vanilla paste or extract in a large bowl.  Stir in the flour, baking powder, an salt.  Mix together until combined (batter will be thick), then add the eggs, one at a time, stirring after each addition.
Spoon a few tablespoons of the batter into the bottom of the prepared pan.  Cover the batter with a layer of apples.  Spoon a few more tablespoons of batter into the pan, drizzling batter over the apples but not covering them completely.  Add more apples to the pan.  Repeat, ending with a layer of batter.
Bake for 1 hour and 30 minutes, or until a tester inserted into the cake comes out clean.  Cool in the pan for 10 minutes, then remove from the pan and cool on a wire rack.