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Makes one 10-inch tube cake

4 cups peeled, cored, and coarsely chopped tart cooking apples (about 4 or 5 medium apples)
1/3 C (packed light) brown sugar
1 ½ Tablespoons ground cinnamon
3 Cups unbleached all-purpose flour
1 ¾ cups granulated sugar
1 Tablespoon baking powder
½ teaspoon salt
grated zests of 1 orange
4 large eggs
1 C vegetable oil
½ c fresh or frozen orange juice

1. preheat the oven to 375 degrees F. Grease and flour a 10-inch tube pan, bundt pan or kugehlofmold. In a small bowl, combine the apples with the brown sugar and the cinnamon. Set aside.
2. In a medium bowl, combine the flour, sugar, baking powder, salt and orange zest. In a large bowl using a whisk or an electric mixer, beat the eggs and oil until thick and creamy, about 2 minutes at high speed. Add the dry ingredients with the orange juice and beat just until moistened, but thoroughly blended. Do not over mix, but there should be no lumps or dry spots.
3. spoon one third of the batter into the pan. Cover evenly with half the apple mixture and cover with another one third of the batter. Use a spatula to smooth the batter over the apples to cover completely. Repeat with the remaining apples and batter depending with a smooth layer of batter.
4. Place the pan on a rack in the center of the oven and bake 60 min. Cover loosely with a piece of aluminum foil and bake 15 minutes more, or until a cake tester inserted into the center comes out clean. Remove from the oven and cool in the pan on a rack about 1 hour. Invert onto a rack to cool completely before serving.