Jewish Apple Cake

• 5 medium Macintosh Apples
• 6 tablespoons sugar
• 4 teaspoons cinnamon Mix well and set aside
• 3 cups flour, all purpose
• 3 teaspoons baking powder
• 2 cups white sugar
• 1 cup oil
• 4 large eggs
• 1/4 cup orange juice
• 2 1/2 teaspoons real vanilla
• 1/2 cup walnuts chopped

Preheat oven to 350 degrees. Grease a angel food pan or bundt pan. Peel, core and chop apples into chunks. Toss with cinnamon and 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 and vanilla. Mix wet ingredients into the dry ones, then add eggs, one at a time. Scrape down the bowl to ensure all ingredients are incorporated. Pour half of batter into prepared pan. Spread half of apples over it. Pour the remaining batter over the apples and arrange the remaining apples on top. Bake for about 1 hour, or until a tester comes out clean. Cool on rack and then plate up. Serve with whipped cream and confectioners sugar dusted on top. Better the second day after being wrapped well.