Preheat oven to 350 degrees. Grease, sugar, and flour a 10-inch Bundt or tube pan.

Combine apple slices with the 5 tablespoons of granulated sugar and the cinnamon; set aside.

Combine flour, baking powder, and salt in a bowl and set aside.

Beat eggs with remaining granulated sugar and brown sugar. Add vegetable oil, orange juice, and vanilla; beat well.

Gradually blend in flour mixture and mix until well blended (about one minute).

Pour one third of the batter into the prepared pan. Top with half the apple slices, draining off any liquid. Pour in half the remaining batter and top with the remaining apple slices. Top with remaining batter, making sure the apples are covered.

Bake 55 to 60 minutes, until the top turns golden brown and a knife inserted near the center comes out clean. Let cool ten minutes in pan. Turn out onto a wire rack and let cool completely.

Serves 16.

Apple-cinnamon glaze (Sandy's invention)

Take the leftover cinnamon-sugar rich apple juice and combine with powdered sugar, vanilla, and milk to make a lovely glaze for the cake. How much powdered sugar, vanilla, and milk is needed is completely dependent on how much juice you have. Start with a couple tablespoons of sugar and milk and work up until desired consistency is reached.

Comments: We used six gala apples to get our six cups. It was too much. When we do this again we will cut it back to 4 apples. We used galas because Sandy finds Granny Smiths to be too tart. Also – make sure your pan is large enough. Ours was too small, and the cake didn't cook all the way. The glaze worked perfectly, though!