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1. Preheat oven to 375 degrees F. Generously spray a Bundt pan with nonstick
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cooking spray. Set aside.
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2. Cut each apple into 12 wedges and combine with 5 tablespoons of sugar and
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cinnamon in a small bowl.
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3. In a large mixing bowl, beat together the oil, eggs, orange zest, juice and
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vanilla.
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4. Sift together flour, baking powder, salt and sugar. Add all at once to the oil
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and egg mixture and stir lightly with a rubber spatula, just until blended. This
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is a very thick batter.
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5. Spread 1/3 of the batter into the Bundt pan. Arrange 1/2 the apple wedges on
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the batter. Spread 1/2 of the remaining batter over the apples. Arrange the
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rest of the apples over the second layer of batter. Spread the remaining
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batter over the apples and sprinkle excess sugar and cinnamon from the
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apples over the top of the cake. Bake for about 55 to 65 minutes, until a
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wooden skewer inserted into the middle of the cake comes out clean.
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6. Combine butter, brown sugar and whipping cream in a small saucepan to
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make glaze. Bring to a boil over medium heat and stir until melted and
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smooth. While cake is still hot, make holes with the blunt end of a wooden
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skewer all over the cake and pour on the warm glaze. Let cake cool, in the
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pan, on a rack. Do not remove from pan until totally cool.
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Note: If you are making mini cakes, cut apples into a half inch dice, instead
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of wedges. When layering, spread half the batter on the bottom of the mini
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pans. Top with all the diced cinnamon sugar apples, and then cover with
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remaining half of the batter. All other instructions are the same.
