3 cups Granny Smith apples, cored, peeled, and chopped
1 cup confectioners' sugar
2-1/2 Tbsp milk
1/2 Tbsp vanilla extract
Preheat the oven to 350°F. Grease and flour a 10'' tube or Bundt pan.
To prepare the Cinnamon Topping, combine the cinnamon and sugar together in a small bowl; set aside.
To prepare the cake, combine the flour, salt, baking powder, and cinnamon in a large mixing bowl. Set aside.
In the bowl of a stand mixer, fitted with a whisk attachment, whip the sugar, eggs, vanilla, and oil on high speed until light yellow in color. Reduce the speed to low and alternate adding the dry ingredients and the orange juice. Mix until fully incorporated.
Pour half the batter into the prepared pan. Top with half the chopped apples and half the cinnamon sugar mixture. Pour in the other half of the batter and top with the remaining apples and cinnamon sugar.
Bake for 70-80 minutes until a toothpick inserted in the middle comes out clean.
When cool, make the icing. Pour the milk, one Tbsp at a time, into a small bowl with the sugar and mix after each addition. Add the vanilla and mix again. Drizzle onto the cake.
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