Tracy's Fresh Apple Cake

This cake has a fresh delicious taste. The addition of honey to the glaze makes it a little extra special. I made this for dessert a week ago and everyone raved about it but the best part is that it was even more amazing the next day at breakfast. Yes cake is totally acceptable for breakfast when it contains apples.

Ingredients: for the honey glaze:
2 cup confectioners sugar
4 tablespoons honey
3-4 tablespoons milk

for the apple cake:
3 cups diced granny smith apples
1 cup lightly toasted chopped walnuts
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups sugar
1-1/4 cups vegetable oil
3 eggs

Directions:
1. Prepare the honey glaze. In a bowl stir all of the ingredients together until smooth. Cover with plastic wrap and set aside.
2. Preheat the oven to 325 degrees F. Lightly grease or spray a bundt or coffee cake pan.
3. In a bowl, mix together the diced apples, toasted chopped walnuts, vanilla, and cinnamon. In a separate bowl, sift together the flour, baking soda, and salt.
4. 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.
5. Scrape the batter into the prepared pan. The batter is going to be thick. If you are using a coffee cake pan, as I did, place the pan on center rack and cook for 60 minutes, or until a tester inserted into the middle of the cake comes out clean.
6. Allow the cake to fully cool in the pan, about 1 hour, and then turn it out onto a plate.
7. Drizzle the apple cake with the honey glaze! The cake can be wrapped tightly and stored in refrigerator for 3 to 5 days.