Recipe(tried): Jewish Apple Cake

This produces a cake like you describe, but of course there are a million versions of apple cake that could!

JEWISH APPLE CAKE
(pareve)

FOR THE APPLES:
5 apples, chopped (firm and tart varieties preferred)
2 tbsp ground cinnamon
4 tbsp white granulated sugar
3 tbsp dark brown sugar
FOR THE BATTER:
3 cups unsifted flour
2 1/2 cups white granulated sugar
3 tsp baking powder
Pinch salt
1 cup canola oil
1/3 cup orange juice
4 eggs
2 tsp vanilla
Powdered sugar (for sprinkling on top)
Ice cream (optional, for serving)

Grease a tube pan or cake pan with a removable bottom very well (if using a bundt pan, grease pan very thoroughly).

Mix apples with cinnamon and sugar, set aside.

Mix all the batter ingredients until the batter is thick and almost smooth. Do not overbeat.

Pour half the batter mixture on the bottom of a well-greased pan, cover the batter with about half the apple mixture. Evenly pour the rest of the batter on top of the apples, and finish with the rest of the apple mixture, including all liquid that collects in the bottom of the apple bowl.

Bake at 350 degrees F for 90-100 minutes or until a toothpick comes out clean, watching to ensure apples do not burn. Let the cake cool in the pan on a cooling rack before removing.

Once completely cooled, sprinkle it with powdered sugar and serve at room temperature or cold, or warm with ice cream.

VARIATIONS:
- Add a teaspoon or two of grated citrus peel.
- Replace apples with crisp fruit i.e. bosc pear.
- Caramelize apple mixture
- Add nuts if desired.
- Glaze with heated apricot jam when completely cooled if desired.