Pareve (Jewish Apple Cake)

Ingredients

7 apples (Cortland and/or Granny Smith are best), peeled and sliced thin
2 cups sugar (plus 3 tbsp.)
3 tbsp. dark brown sugar
5 tsp. cinnamon
3 cups unbleached flour
3 tsp. baking powder
3/4 tsp. salt
1 cup good quality vegetable oil (canola works well)
4 eggs
1/4 cup orange juice
1 tbsp. vanilla

Directions

In a medium bowl, combine with cinnamon and 3 Tbsp white sugar and 3 Tbsp. dark brown sugar. Set aside.

Combine the flour, sugar, baking soda and salt in a large bowl. Make a well in the center and pour in the oil. Add the eggs, juice and vanilla and blend well with a fork.

Grease and flour a bundt or tube pan and spoon 1/3 of the batter into the
pan. Add 1/2 of the apple slices. Add another 1/3 of the batter and then rest of the apples. Finish with the batter. The batter layers will be thin.

Bake at 350 degrees for 1-1/2 hours. Cake should be brown on top, but not too dark. Cool for 30 minutes before removing from the pan.