Jewish Apple Cake

Ingredients Jewish Apple cake:
3 cups unbleached flour, plus more for dusting the pan
6 medium apples of your choice, preferably those that are good for baking like Winesap or Granny Smith
2 TSP ground cinnamon
1 1/4 cups sugar
4 large eggs
1 cup vegetable oil
1/2 cup orange juice
2 TSP vanilla extract
3 TSP baking powder
1/2 teaspoon salt
DIRECTIONS:
Preheat the oven to 350. Use nonstick cooking oil spray to grease tall tube pan, then dust lightly with flour.

Peel and core the apples, then cut each one into 8 equal wedges. Place in a large bowl and sprinkle with the cinnamon and 3 tablespoons of the sugar, tossing to coat evenly. Beat the eggs in the bowl with a electric mixer, on low speed, until well blended. Gradually add the remaining sugar, then the oil, orange juice and vanilla extract. 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. Pour a 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 hour, the top should be golden brown, and a toothpick inserted into the cake should come out with a few moist crumbs.
Let the cake sit for at least 20 minutes before unmolding.