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1
Heat the oven to 325 degrees F and arrange a rack in the middle.
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2
Generously coat a 10-inch tube pan with butter (the pan should have a removable bottom), and set aside.
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3
Place the flour, baking soda, and salt in a medium bowl and whisk to combine and aerate; set aside.
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4
Place the sugar and oil in a large bowl and whisk to combine.
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5
Add the eggs and vanilla and whisk until thoroughly combined.
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6
Add the reserved flour mixture and, using a rubber spatula, stir until just evenly incorporated, being careful not to overmix.
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7
Stir in the apples and nuts until evenly distributed.
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8
Pour the batter into the prepared pan and smooth the top.
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9
Bake until the surface of the cake is golden brown and a toothpick or wooden skewer inserted into the center comes out clean, about 60 to 65 minutes.
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10
Place on a wire rack while you make the glaze.
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11
Place all of the ingredients in a small saucepan over medium heat.
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12
Bring to a boil, stirring often until the sugar has completely dissolved.
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13
Continue to boil, stirring occasionally, until the mixture has thickened slightly, about 3 minutes more.
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14
While the cake is still warm and in the tube pan, pour all of the glaze over it.
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15
Let sit until completely cooled, at least 2 hours.
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16
To remove the cake from the pan, run a knife between the cake and both the perimeter of the pan and the tube.
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17
Arrange a sheet of aluminum foil so that its directly touching the surface of the cake, making a hole in the foil to expose the tube.
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18
Flip the pan over and push the removable bottom and cake down onto the foil.
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19
Remove the sides of the pan and the removable bottom.
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20
(If the cake sticks to the bottom, run a knife between it and the bottom).
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21
Invert a cake or serving platter over the cake.
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22
Flip the cake and platter over and remove the foil.
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23
Store at room temperature in an airtight container for up to 3 days.
