Preheat the oven to 350° and grease a 10 inch bundt pan with nonstick cooking spray and set aside. 

Place the apples, cinnamon and 5 tablespoons of sugar in a large mixing bowl. Mix well until the apples are coated evenly in the cinnamon and sugar. Set aside.

Mix the flour, salt and baking powder in a separate large mixing bowl. Set aside. 

Mix the wet ingredients: Place the remaining 1 ½ cups of sugar, vegetable oil, eggs, orange juice or apple cider and vanilla extract into another bowl. Whisk well until combined. 

Gently pour the wet ingredient mixture into the flour mixture and stir until the mixture is smooth and just combined. Add the apple mixture and gently fold it into the cake batter until it is distributed evenly. Carefully pour the batter in the bundt pan and use a spatula to roughly even out the surface if needed. Transfer into the oven and bake for about 1 hour and 20 minutes or until a cake tester comes out clean.

Set the cake aside for 15-20 minutes to cool and then carefully place an inverted cake stand on top of the bundt pan and unmold the cake. 

Let the cake cool completely for 1 hour and then serve. Dust the cake with confectioners sugar if using.