"Jewish" Apple Cake

Step 1

Preheat the oven to 350 degrees. Use nonstick cooking oil spray to grease tall tube pan, then dust lightly with flour.

Step 2

Core the apples, then cut each one into 8 equal wedges. Place in a large bowl and sprinkle with the cinnamon and 5 tablespoons of the sugar, tossing to coat evenly.

Step 3

Beat the eggs in the bowl of a stand mixer or hand-held electric mixer, on low speed, until well blended. Gradually add the remaining sugar, then the oil, orange juice and vanilla extract.

Step 4

Sift together the flour, baking powder and salt on a piece of waxed or parchment paper. Stop to scrape down the sides of the bowl. On low speed, gradually add the flour mixture to the egg mixture to form a smooth batter.

Step 5

Pour one-third of the batter into the pan. Create a second layer using one-third of the apples. Repeat to create a total of 6 layers, ending with apples on top. Bake for 1 1/2 hours or as needed; the top should be golden brown, and a toothpick inserted into the cake should come out with a few moist crumbs.

Step 6

Let the cake sit for at least 20 minutes before unmolding.