Preheat the oven to 350°F. Spray a 10-cup bundt pan with nonstick baking spray.

In a large mixing bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt.

In another large mixing bowl, whisk together the granulated sugar, vegetable oil, eggs, and vanilla until well combined. Pour into the flour mixture and stir together just until no streaks of flour remain. (The batter will be very thick, but don’t worry! The cake will come out delicious and tender). Fold in the apples and walnuts.

Scoop the batter into the prepared Bundt pan and smooth out the top with a spatula. Place a folded kitchen towel on the counter or a cutting board and lightly tap the bundt pan on the towel 5 to 10 times to help settle the batter into the pan.

Bake for about 60 minutes or until a wooden pick inserted near the center comes out with a few moist crumbs. Let cool in the pan for 15 minutes. Carefully invert onto a wire rack and cool completely.

In a small saucepan, combine the butter, brown sugar, and heavy cream. Bring to a simmer over medium heat, whisking occasionally.

Once simmering, whisk constantly for about 30 seconds to dissolve the sugar. Remove from the heat and whisk in the vanilla.

Let the glaze cool for about 10 minutes to thicken, whisking occasionally. (When whisking, “valleys” should open up that show the bottom of the pan, indicating it is cool enough. Test a section of the cake- drizzle a spoonful on the top of the cake and let it run down the sides. If it’s moving down slowly, the glaze is ready. If not, give it another minute to cool whisk again). Drizzle the glaze over the cake and let cool until set, about 20 minutes.