Prepare a bundt pan with baking spray then sprinkle the pan with 2 tablespoons sugar. Set aside.
In a large bowl, combine the apples, sugar, and cinnamon. Set aside.
In another bowl, whisk together flour, baking soda, cinnamon, and salt. Set aside.
In a bowl of a stand mixer with a whisk attachment, beat the eggs on medium high speed with the sugars until it lightens in color and becomes thick, about 5 minutes. Alternatively, use a hand mixer and beat eggs and sugar until light and thick.
With the mixer still running on medium speed, slowly drizzle in the oil allowing it to incorporate into the batter. Add the vanilla.
Add in the flour mixture and walnuts and mix until mostly incorporated. Then add in roughly ⅔ of the apples and beat for about 30 seconds.
Pour half of the batter into the bundt pan. Add the remaining apple mixture and distribute it evenly. Pour remaining batter over apples and spread the batter evenly to cover.
Bake for 1 hour and 20 minutes until a toothpick inserted in cake comes out clean. My family likes it cooked 10 minutes longer to create a crunchy outer layer. Check after 1 hour 15 minutes because ovens do vary.
Cool apple cake on a rack for 10 minutes. Turn over onto rack and let cool before slicing. This cake needs no embellishments as it is simply delicious on its own.
Notes
You can add all the apples into the batter and skip the layering if you wish.