Prep time: 25 minutes | Cooking time: 1 hour 45 minutes

Preheat the oven to 350 degrees.

Generously grease and flour a 12- to 15-cup Bundt or tube pan, making sure you get into all the nooks and crannies. In a large bowl, beat together 2 cups of sugar (reserving the rest for later), oil and eggs and then scrape down the bowl. In a separate bowl, sift together the flour and baking powder. Next, add half of the dry mixture to the egg mixture and combine. Scrape down the bowl once again, pour in the orange juice, and mix again. Beat in the rest of the flour mixture and your thick batter will be ready.

Peel and slice the apples very thinly, then combine them with the remaining ½ cup of sugar and the cinnamon. Don’t do this step ahead of time or the apples will release too much juice.

Take the cake pan and line it with the first half of the batter, then arrange half the apples on top. Now spread out the remaining batter and finish with a layer of apples on top. Place the cake on a sheet pan to catch any spills and bake until a knife or skewer comes out clean after about 1 hour and 45 minutes. Cool the cake still inside the pan on a rack for about 20 to 30 minutes, then run a knife around the edge and unmold it onto the rack to cool further.

TIP: The creator of this recipe suggests using Golden Delicious apples. A smaller and sturdier variety than the Red Delicious, the crisp Golden Delicious lives up to its name either simply eaten out of hand or used as an ingredient in cake and pie baking. In order to achieve the very thin slices called for here, we used a mandolin.