Jewish Apple Cake

Step 1

Position a rack in the middle of the oven and preheat to 350 degrees. Coat a large (10- to 15-cup) Bundt pan with baking spray, or grease thoroughly with a thin layer of vegetable oil. Pay extra attention to the center tube, where sticking is especially likely.

Step 2

In a small bowl, whisk together 5 tablespoons (60 grams) of the granulated sugar and the cinnamon.

Step 3

In a medium bowl, whisk together the flour, baking powder and salt.

Step 4

In the bowl of a stand mixer fitted with the paddle attachment, or using a large bowl and a handheld mixer, beat the remaining 2 cups (400 grams) of granulated sugar, the eggs and oil on medium speed until thoroughly combined, creamy, slightly aerated and lighter in color, 2 to 3 minutes. Add the vanilla and mix on medium until incorporated. Using about a third of each, mix in the flour mixture and orange juice in three alternating additions on low, beating well after each. Give the sides of the bowl one scrape with a flexible spatula to ensure everything is incorporated; the batter will be thick.

Step 5

Pour half the batter into the prepared pan and smooth it into an even layer (the total weight of the batter is about 1,150 grams, so aim for roughly 575 grams per layer, if you care to measure). Place half of the sliced apples in a ring around the batter in a fan pattern — a little overlap is no problem. Sprinkle half the sugar and cinnamon mixture over the apples. Pour on the remaining batter, level it and repeat the layering with the rest of the apples and sugar mixture. Bake for 60 to 65 minutes, or until a cake tester inserted into the center comes out clean.

Step 6

Transfer the pan to a wire rack and let rest for 10 minutes. Use a small, flexible spatula or a round-edged knife to loosen the sides of the cake from the pan and then turn onto the rack. Let the cake cool completely, then store or cut and serve, dusting with confectioners' sugar before serving.

Step 7

VARIATION: To make this in a loaf pan, start by halving the recipe (or plan to make two cakes). Grease a 9-by-5-inch or 8 1/2-by-4 1/2-inch loaf pan with vegetable oil and line with a sheet of parchment with enough overhang to form a sling. Place half the batter in the pan, add a row of apples down the middle and sprinkle with half the cinnamon-sugar mixture. Repeat with the rest of the batter, another row of apples and the remaining cinnamon-sugar. (You won't need as many apples for this version.) Proceed with the recipe and bake for about an hour (start checking at 50 minutes), or until a cake tester inserted into the center comes out clean. Cool, cut and serve, without inverting the cake as in the original recipe.