German Apple Cake

This cake is one of my favorites. Moist, with lots of apple cinnamon flavor. I have of German Irish decent and this is one of my Grandmother Young's recipes. All the women on mother's side all learned how to bake and cook from my grandmother. I learned from her, my mother and my two aunts.
Ingredients:
3 1/4 cups all purpose flour
3 tsp baking powder
1 tsp salt
1 cup canola oil
1/2 cup orange juice
3 tsp vanilla extract
4 large, thinly sliced and peeled apple ( cortland or granny smith)
3 tsp ground cinnamon
3 tsp sugar

Preheat oven to 350 F. In a medium bowl mix together the flour, baking powder, and salt. Set aside.

Cored, peeled and thinly sliced apples. I used Cortlands. You want to use a semi tart apples to counter balance the sweetness of the cake.

Next, in a large bowl, beat the eggs and 2 cups of sugar until creamed. Add oil, vanilla, and orange juice. Slowly add dry ingredients and mix until smooth and no lumps.

Batter should be pancake consistency, not runny and no too thick

Combine together the 3 tsp cinnamon and sugar in small dish. In the bottom of a greased and floured fluted or tube pan, lay a think layer of the apples and sprinkle the layer of the cinnamon sugar mixture on top. Pour half the batter on top of the apples. Again layer a couple layers of apples and top with the cinnamon sugar mixture. Pour the remainder of the batter slowly on top. And finish with remainder of the apples with a layer of cinnamon sugar.

cutting the apples thin helps to make sure the apples cook all the way through

  Bake in the oven for 1 hour and 15 mins or until toothpick or knife comes clean in the center. Remove pan from the oven and cool for about 1 hour.

Once cooled down, place a plate or serving dish on top and flip over. Cake should easily fall out of the molded pan.

Sprinkle with powdered sugar or a simply glaze. I topped my off with a glaze.