Jewish Apple Cake

6 apples, peeled and chopped (about 5 cups/550 grams chopped apples)1 tablespoon cinnamon5 tablespoons (62 grams) granulated sugar

FOR THE CAKE:

1 cup (198 grams) vegetable oil1 1/2 cups (297 grams) granulated sugar1/4 cup (80 grams) apple cider or orange juice1 tablespoon vanilla bean paste or vanilla extract2 3/4 cup (330 grams) all-purpose flour1 tablespoon baking powder1 teaspoon salt4 large eggs

INSTRUCTIONS

Preheat oven to 350 °F.  Grease a tube or bundt pan with nonstick spray.Combine apples with cinnamon and sugar in a small bowl and set aside.Whisk together the oil, apple cider, sugar, and vanilla paste or extract in a large bowl.  Stir in the flour, baking powder, an salt.  Mix together until combined (batter will be thick), then add the eggs, one at a time, stirring after each addition.Spoon a few tablespoons of the batter into the bottom of the prepared pan.  Cover the batter with a layer of apples.  Spoon a few more tablespoons of batter into the pan, drizzling batter over the apples but not covering them completely.  Add more apples to the pan.  Repeat, ending with a layer of batter.Bake for 1 hour and 30 minutes, or until a tester inserted into the cake comes out clean.  Cool in the pan for 10 minutes, then remove from the pan and cool on a wire rack.