Jewish Apple Cake in Bundt Pan

Preheat your oven to 350°F (175°C). Grease and flour a Bundt pan and set it aside.

In a large bowl, combine the sliced apples with the ground cinnamon and 1/2 cup of the sugar. Set this mixture aside to let the flavors meld.

In another large mixing bowl, sift together the flour, baking powder, remaining 2 cups of sugar, and salt.

In a separate bowl, whisk together the vegetable oil, eggs, orange juice, and vanilla extract until well combined.

Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix.

Pour about one-third of the batter into the prepared Bundt pan. Spread half of the apple mixture over the batter. Repeat with another third of the batter and the remaining apples. Finally, top with the remaining batter. You can arrange more apple slices around in a circle at the top for stylistic effect.

Bake in the preheated oven for 1 hour and 15 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Allow the cake to cool in the pan for about 10 minutes before inverting it onto a wire rack to cool completely.