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Jewish Apple Cake

3-4 apples
1/2 C sugar
1 tsp cinnamon
4 eggs
1/2 tsp salt
2 C sugar
2-1/2 tsp vanilla
3 tsp. baking powder
3 C flour
1 C oil
1/2 C orange juice

Grease and flour a tube pan. Core and stem the apples, keeping peels on. Chop apples into small pieces; set aside. Mix together, 1/2 cup sugar and cinnamon; set aside. Beat together the remaining ingredients with mixer. Fill the tube pan in using layers as follows: Layer by alternating 1/2 batter, 1/2 apples, and 1/2 cinnamon sugar. Repeat forming a 2nd layer. Bake at 350 degrees for about 1 hour and 20 min. Use wooden skewer to check for doneness. Cool 30 minutes. Drive a knife around the outer edge between cake and pan. Lift by center tube and set aside to cool further (about an hour). Loosen with knife. Place serving plate over top and invert. Drizzle thin icing over top (1 C powdered sugar and 1 tbsp milk). Excellent as breakfast bread or dessert.