the dan & carrie show

4 cups peeled, cored, coarsely chopped tart cooking apples (I used Northern Spy, sliced and frozen in quart bags last fall)
1/3 cup packed brown sugar
1 1/2 Tbsp ground cinnamon (mine came from Egypt)
3 cups flour
1 3/4 cups granulated sugar
1 Tbsp baking powder
1/2 teaspoon salt
1 tsp vanilla extract (mine came from Mexico)
4 eggs
1 cup vegetable oil
1/2 cup orange juice (i used tropicana grovestand)

1. Preheat oven to 375F, grease and flour a 10 tube pan or bundt pan.
2. In a small bowl combine the brown sugar and cinnamon, and then the apples. Set aside.
3. In a medium bowl combine the flour, sugar, baking powder, and salt.
4. In ye' olde kitchen aide, beat the eggs, oil, and vanilla until thick and creamy, about 2 minutes on high with the whisk attachment.
5. Add the dry ingredients with the orange juice and beat just until moistened, but thoroughly blended. Do not overmix but htere should be no lumps or dry spots.
6. Spoon a third of the batter into the pan. Cover evenly with half the apples and another third of the batter. Use a spatula to smooth the batter over the apples to cover completely. Repeat with the remaining apples and batter, ending with a smooth layer of batter.
7. Bake 60 minutes at 375F, then cover with foil and bake another 15 minutes, until it tests dry in the center. I used a rose-mold bundt pan, and that was a mistake. The tops of the petals (the bottom of the pan) got dried out and burned and i had to shave them off, so it looked a bit squeehaw. But it didn't affect the taste.
8. Cool on a wire rack for an hour or so then remove from the pan to a serving plate and cool completely before serving.