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Apple Coffee Cake

From the kitchen of Kathleen Rushin, Johnstown Pennsylvania
A delicious coffee cake passed down by her great-grandmother in Germany.

Cake:
3 cups flour
3 tsp. Watkins Baking Powder
1 tsp. salt
2 cups sugar
4 eggs
1 cup vegetable oil
1/2 cup orange juice
2-1/2 tsp. Watkins Vanilla, Original Double Strength

Apple Mixture:
4 large apples, peeled and sliced
1 cup sugar
2 to 3 tsp. Watkins Cinnamon

Preheat oven to 350 degrees. In a large mixing bowl; beat cake ingredients for two minutes. Put half the batter in a greased and floured tube pan. In medium mixing bowl, toss sliced apples with sugar and cinnamon. Arrange half of the sliced apples in 1 to 3 layers on top of batter in cake pan. Add remaining batter; top with remaining apple. Bake for 1 hour or longer if needed (until a knife stuck into the cake a little off-center comes out clean). Remove to rack to cool, then invert onto a serving plate. You may need to slide a knife around the inside and outside edges of the pan for easier removal.

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