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Special equipment: a 10-inch Bundt pan and a pastry brush
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For the cake: Preheat the oven to 325 degrees F. Mix together the softened butter with 2 tablespoons of the flour to make a paste.
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In a 10-inch Bundt pan, paint on the flour and butter paste with a pastry brush until the pan is well coated.
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Using an electric mixer, beat the sugar, oil and eggs until smooth.
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Add the orange juice and vanilla extract and mix well.
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In another bowl, sift together the baking soda, cinnamon, salt and remaining 3 cups flour.
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Add the flour mixture to the sugar mixture and continue to beat well.
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Stir in the apples and walnuts.
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Pour the batter into the pan and bake until a toothpick inserted in the cake comes out clean, about 1 hour 30 minutes.
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Remove the cake from the oven and let it cool in the pan for 15 minutes.
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Turn the cake out onto a cake plate.
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For the glaze: Combine the sugar, butter, buttermilk and baking soda in a large saucepan and bring to a boil.
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Boil the mixture until it thickens slightly and begins to turn a light brown, 5 to 10 minutes.
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Remove from the heat.
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Using a toothpick, punch 15 to 20 holes in the top of the cake and pour the glaze over the cake.
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Let the cake set and cool before serving.
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Store the cake in an airtight cake carrier in the refrigerator for up to 2 weeks.
