• Heat oven to 350 degrees. Grease and flour tube pan or bundt pan. Peel, core, and chop apples into 1-inch chunks. Toss with cinnamon and 5 tablespoons sugar and set aside.
• Stir together flour, baking powder, and salt in a large mixing bowl. In a separate bowl, whisk together oil, orange juice, sugar, vanilla, and eggs. Mix wet ingredients into dry ones; scrape down the bowl to ensure all ingredients are incorporated.

Using Tube Pan

• Pour half of the batter into the prepared pan. Spread half of the apples (and their juices) over it. Pour the remaining batter over the apples and arrange the remaining apples on top. Bake for about 1 to 1.5 hours or until a tester comes out clean. Keep checking the cake after about 45 minutes.

Using Bundt Pan

• For the bundt pan, start by spreading half the apples, then half of the batter. Then spread the remaining apples with juices and the rest of the batter. Bake for about 1 to 1.5 hours or until a tester comes out clean. Keep checking the cake after about 45 minutes.

  Note: Mine was done in an hour at 335 degrees in a convection speed cook oven.

How to Remove the Cake

• Allow the cake to cool for about an hour. Run a butter knife in between the pan and the sides of the cake to loosen it up a bit and then flip it over in a dish. If a few pieces of apple stick to the bottom, simply scoop them up and put them back on the cake.