I got this recipe from my grandmother, an immigrant from Kiev, Russia, and an Orthodox Jew who kept Kosher until the day she died, and beat us over the head with it after we stopped doing the same.  It was a staple in our house every Rosh Hashana, and for months after, while good apples were still available.  She would only buy apples at the market in South Philadelphia (like they grew apples in South Philadelphia), and swore that they were the freshest.  My father’s family lived on a small family farm west of Philadelphia, and grew apples in a small orchard.  They weren’t nearly as fresh as the ones Esther could buy in the market in South Philadelphia.  According to her.

Grandma Esther’s Jewish Apple Cake
Ingredients:
5 large apples
5 tsp. cinnamon
1/2 c. sugar
3 c. flour
2 c. sugar
3 tsp. baking powder
1 c. corn oil (or canola or safflower oil–corn is what Esther used)
4 lg. eggs
1/2 c. orange juice
2 1/2 tsp. vanilla

Preparation:
1.     Peel, core and slice apples; mix cinnamon and 1/2 cup sugar together; add sliced apples and let sit.
2.     Combine all other ingredients in another bowl and beat to make a smooth batter (about 3 to 4 minutes).
3.     Pour half the batter into a greased and floured tube pan; layer half the apple slices on the batter; add remaining batter, then top with the rest of the apples.
4.     Pour any remaining sugar and cinnamon mixture on top.
5.     Bake in preheated oven at 350 degrees for 1 hour and 20 minutes or until done.