Peel the apples, core them, and cut them into 1/4-inch dice. Put the diced apples in a bowl with the pecans, 1/2 cup of sugar, and the cinnamon. Toss to blend and set aside.

Preheat the oven to 350 F.

Grease and flour a 12-cup Bundt cake pan. Make sure you get all the nooks and crannies. Or use a tube cake pan.

In a mixing bowl with an electric mixer on low speed, combine the eggs, oil, the remaining 2 1/4 cups of sugar, the applesauce, and vanilla. Increase the speed to medium and beat until well blended.

In another bowl, combine the flour, baking powder, and salt; blend with a spoon or whisk.

Add the dry ingredients to the wet mixture and beat on low speed until well blended.

Fold in the diced apple and pecan mixture.

Spoon the batter into the prepared cake pan and bake for 1 hour and 15 minutes to 1 hour and 25 minutes, or until a wooden pick inserted into the center comes out with just a few crumbs clinging.

Cool the cake in the pan on a rack for 15 minutes. Carefully invert onto the rack and cool completely.