Preheat the oven to 350ºF. Grease a 13x9-inch baking dish. Set aside.

Combine 2 cups of the sugar, the oil, eggs, orange juice and vanilla in a large bowl. Beat to combine.  In another bowl, combine the flour, baking powder, and salt.  Add one-third of the flour mixture to the wet mixture and beat just until combined. Add half of the remaining flour mixture and beat to combine, then beat in the remaining flour mixture.  Add the apples and stir to combine.

In a small bowl, mix together the remaining 1/4 cup sugar and the 2 teaspoons of ground cinnamon.

Spread half of the batter into the prepared pan.  Sprinkle the cinnamon sugar mixture over the batter, then add the remaining batter in dollops, carefully covering the top of the cake.

Bake the cake until a tester inserted in the center comes out clean, about 60 minutes. If the cake starts to get too dark, cover with foil.  Cool the cake completely.

To make the whipped cream, place the heavy whipping cream in a bowl and beat until soft peaks form.  Slowly start to add the powdered sugar, then the cinnamon. Continue to beat until stiff peaks form.

To serve, place a slice of the cooled cake on a plate and top with a dollop of the whipped cream. Drizzle with the caramel sauce.