Kumama's Jewish Apple Cake

Good Morning!
It is beginning to feel like autumn is certainly on the way. My small (ultra-small) vegetable garden is beginning to look old despite watering and feeding. My grandson Nolan’s other grandmother has already purchased a Halloween costume for him to wear- but actually that probably has more to do with her better organizational skills and less to do with season changes.
I have been looking through my favorite dessert recipes to find some that are easy to make and can be made ahead in preparation for our 40th wedding anniversary party that is rapidly approaching!
Let’s see- needs to be easy, make ahead (meaning freezes well), versatile, tasty, not too horrible for dieters (slices easily into thin slices), – only one answer Kumama’s Jewish Apple Cake. It also is economical(no frosting,no butter) and feeds a large number of people.

Kumama’s Jewish Apple Cake

4 or 5 large apples (Granny Smith's are good)
6 teaspoons cinnamon
½ cup sugar
3 cup flour
2 cup sugar
3 teaspoons baking powder
1 cup oil
4 extra large eggs
½ cup orange juice
Zest of one orange or lemon (optional)
1 tablespoon good quality vanilla extract

Peel, core and slice apples; mix cinnamon and 1/2 cup sugar together; add sliced apples and let sit. Combine all other ingredients in another bowl and beat to make a smooth batter (about 3 to 4 minutes). Pour half the batter into a large greased tube pan (10 inch is best); layer half the apple slices on the batter; add remaining batter, then top with the rest of the apples. Pour any remaining sugar and cinnamon mixture on top. Bake in a preheated oven at 325 degrees for 1 hour and 20 minutes or until tester comes out clean.
*Note -- Jewish apple cakes are made with oil - no dairy- thus it can be served with a meat meal except during Passover.