Apple Cake

Ok, not a CTL event, a UVM activity, or even a digital humanities project (well perhaps that last could be argued) but since I’ve been asked, here it is:
Vermont Not-too-sweet Apple Cake
4-6 macintosh or other flavorful fresh apples, preferably fresh-picked from Chapin Orchard
Sugar and cinnamon for sprinkling
3 cups King Arthur unbleached flour
1 tsp baking soda
2 tsp baking powder
1 tsp salt
1 tsp cinnamon
1 cup sweet stuff (I usually use 1/2 cup sugar, then fill the rest of the cup with honey, brown sugar, molasses, maple syrup, and maple sugar shake in whatever proportions you prefer)
4 eggs
1 cup less 2 tbls apple sauce
2 tbls oil
Preheat oven to 350. Grease a 10 inch bundt pan.
Peel, core, cut in half and slice thin the apples (try one of these). Spread on a plate and sprinkle with cinnamon and sugar. Set aside.
In a large bowl, combine all remaining ingredients. With electric mixer, mix at low speed for a minute, then at high speed for 4 minutes. (Batter will be slightly heavier than usual cake batter.)
Pour a small amount of batter into pan. spread a layer of apples, another layer of batter, another layer of apples, ending with a layer of batter.
Bake for 40 minutes.
Lower Calorie Version
Replace the 3 cups of flour with 2.25 cups plus 1/2 cup whole wheat flour and 1/4 bran
(Add a bit more baking powder to accommodate the whole wheat flour)
Instead of 1 cup sweet, use 1/2 to 3/4 cup sweet, and add artificial sweetener to taste (I use a combination of Sweet ‘n Low and Splenda)
Use 2 whole eggs and 4 egg whites
Use a full cup of applesauce, no oil at all