Dutch Apple Cake

Okay, I have been haunted since October, when I first saw it in a catalog. I can't stop seeing the picture in my head of this pan (click on the pan for purchasing info). I have been practically obsessed by it ever since I saw it but I balked at the price. Help me dear friends....

I am a pot and pan addict!

Do I look like I NEED anymore cake on my person!Does my teenie weenie kitchen look like It needs another pan!

I believe this blog is turning slightly pornographic though. Food porn that is. Yes, I am also a food porn addict, not just a pot and pan addict. Will you just look at this sexy, delicious, blatantly opaque, and obscenely pretty cake I made today?
Here is the process in brief. I love this apple peeler thing I got from Pampered Chef about 20 years ago.
The apples need to be thin in order to cook in the time allotted.

• Grease and flour every single crevice of your pan. Preheat the oven to 350F.

• Toss together the following and set aside:

3 apples - peeled, cored and cut into thin wedges
5 tablespoons sugar
2 teaspoons cinnamon
pinch of salt
juice of one lemon

• Then sift together:

3 cups all-purpose flour
3 teaspoons baking powder

• In a large bowl mix:

2 cups sugar
4 eggs
1/2 cup buttermilk
1/2 cup applesauce
2 1/2 teaspoons vanilla extract
2/3 cup fresh orange juice

• Mix the flour and the wet ingredients together in a large bowl until just combined. A few lumps are okay.

• Layer the batter and apple mixture in the prepared pan, beginning and ending with the batter.
• Bake for 70 minutes or until a knife inserted in the center of the cake comes out clean.
• Wait 5 minutes, then invert pan and cool.