Jewish Apple Cake

My apples from Graves Mountain are finally being put to good use besides just being snacked on.  I made this Jewish Apple Cake last week and it's definitely a winner.  My only change to this recipe would be the glaze.  It didn't turn out the way it should have. The recipe calls for a 1/4 cup of butter along with orange juice and sugar, but I would omit the butter all together.  Next time I will make a glaze with just orange juice and powdered sugar.  This comes from Allrecipes. 

2 cups peeled apples, thinly sliced
5 tablespoons white sugar
2 tablespoons ground cinnamon
1 cup vegetable oil
2 cups white sugar
4 eggs, at room temperature
 2 1/2 teaspoons vanilla extract
1/4 cup orange juice
3 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt

Preheat oven to 325 degrees F.  Grease and flour a 9 inch tube pan (I used a Bundt pan).

Mix apples, 5 tablespoons sugar and 2 tablespoons cinnamon in a bowl and set aside.  Beat the oil and 2 cups of sugar with an electric mixer in a large bowl.  Add the room temperature eggs one at a time, allowing each egg to blend in the sugar mixture before adding the next.  Beat in the vanilla and 1/4 cup of orange juice with the last egg.  Combine the flour, baking powder and salt in a small bowl and stir into the sugar mixture;  mixing until just incorporated.  Pour half of the batter into the prepared tube pan.  Layer the apple mixture on top, then pour the remaining batter over the apples.  Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour and 25 minutes.  Allow cake to cool for 15 -20 minutes before removing from pan. (The original recipe calls for allowing the cake to cook completely in the pan but I prefer removing the cake earlier).

To make glaze: Combine 1 to 2 cups powdered sugar with several tablespoons orange juice to desired consistency.  Drizzle on cake while still slightly warm.