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1. Preheat oven to 350 degrees F.
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2. After peeling, coring, and slicing the apples, combine them in a bowl with sugar and cinnamon. Set aside.
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3. Combine batter ingredients and with a handheld mixer, blend well until smooth.
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4. In a greased tube pan (angel food cake pan), spread a thin layer of batter on the bottom. Use as little as possible, but make sure the bottom of the pan is completely covered with about 1/4 inch of batter.
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5. Cover batter with 1/3 of the apples.
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6. Repeat until you have 3 layers of batter and 3 layers of apples, ending with apples on the top. The layering is time consuming, but is well worth it. When layering batter on top of apples, add small dabs around the pan and carefully spread out. Use more apples than you think you'll need. You SHOULD NOT have any apples left over when you finish.
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7. Bake for 90 minutes or until a skewer inserted into the center comes out clean. (Please see review below. I have found that some days this happens to me, too, and it takes much longer to bake. Other times it's done in the 90 minutes. This is all in the same oven, so I'll leave in the original instruction of 90 minutes, just be aware that it could take much longer.)
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8. Allow to cool on a rack until pan is cool to the touch. Use a knife or metal spatula to loosen cake from the sides, and invert onto a plate. Turn cake over again, so apples are on top to serve.
