Glaze: Add confectioner's sugar, honey and milk to a small bowl and stir until smooth. Set the bowl aside.
Cake: Preheat the oven to 325°. Lightly grease a Bundt pan or tube pan.
In a bowl, mix together the apples, walnuts, vanilla and cinnamon. In a separate bowl, sift together the flour, baking soda and salt.
Using an electric mixer beat the sugar, oil and eggs in a large bowl. Add in the dry ingredients and beat until completely combined. Fold in the apple mixture.
Scrape the batter into the prepared pan and bake for 1 hour and 30 minutes or until a tester inserted into the middle of the cake comes out clean.
Allow the cake to fully cool in the pan, about 1 hour, and then turn it out onto a plate.
Drizzle the apple cake with some of the honey glaze, serve and enjoy!
The cake can be wrapped tightly and stored in the refrigerator for 3 to 5 days.
Great autumn recipe, but missing more detailed directions for which ingredients to use for the glaze. Novice bakers might not catch this until they realize they've mistakenly added the confectioners sugar along with the white sugar.
To make the glaze, mix the first three ingredients listed (confectioners sugar, honey, and milk) in the small bowl. Stir with a fork or small whisk until smooth. Don't delay too long using after the cake has cooled as the glaze will eventually set up and become firm.
Add a heavy dash or two of nutmeg & cinnamon along with 2 teaspoons of melted butter into the glaze puts the harvest flavors over the top, and substituting a cup of dark brown sugar for one cup of white sugar adds to the flavor profile without changing the texture.
this cake is amazing!