3 cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
2 cups sugar
1 1/3 cups vegetable oil
3 large eggs, at room temperature
2 teaspoons vanilla extract
2 granny smith apples, peeled, cored, and cut into 1/4-inch pieces
1 cup walnuts, toasted and chopped
Brown Sugar Glaze
1/2 cup packed light brown sugar
4 tablespoons unsalted butter, cut into 4 pieces
2 tablespoons milk
Position oven rack in middle position; preheat oven to 350 degrees; grease a 16 cup tube pan.
For The Cake:
Whisk the flour, cinnamon, baking powder, baking soda, and salt together in a bowl.
In a big bowl, beat the sugar, oil, eggs and vanilla together using an electric mixer on medium speed until thick and glossy, about 2 minutes.
Decrease mixer speed to low and slowly beat in the flour mixture, in 3 additions, until just incorporated. Stir in apples and nuts.
Scrape batter into prepared pan; smooth the top. Wipe any drops of batter off the sides of the pan and gently tap the pan on the counter to settle the batter.
Bake for 50-60 minutes, until a wooden pick comes out with a few moist crumbs attached, rotating the pan halfway through baking.
Let the cake cool in the pan for 10 minutes; run a small knife around the edge of the cake to loosen, then flip it out onto a wire rack. Turn the cake right side up and let it cool completely, about 2 hours.
For The Glaze:
Boil all the glaze ingredients together in a small saucepan over medium-high heat until thick and syrupy, about 1-2 minutes. Drizzle the thick glaze over the top and sides of the cake, let the glaze set, about 25 minutes before serving.
Source: The America's Test Kitchen - Family Baking Book