Peel, core and chop apples into chunks. Toss with pecans, cinnamon, and ¼ cup of the sugar and set aside.

Stir together flour, remaining sugar, baking powder and salt in a large mixing bowl. In a separate bowl, whisk together oil, orange juice, eggs and vanilla. Mix half to two thirds of the wet ingredients into the dry ones and mix on high speed until well combined and light and fluffy. Add remaining liquid mixture and mix just until all ingredients are incorporated.

Add about a third of the apples to the bottom of the bundt pan. Pour half of batter into prepared pan over the apples. Spoon half of the remaining apples onto the batter. Pour the remaining batter over the apples and arrange the remaining apples on top.

Bake for about 1½ hours, or until a tester comes out clean. Cool in pan on rack 15 minutes, then invert onto rack to cool completely in the pan, about 1 hour, and then transfer onto a plate.

While the cake cools, add all the glaze ingredients to a small bowl and whisk together until smooth. Drizzle glaze over the top of cake, slice, add ice cream or whipped cream, and serve.

*Adapted from Deb Perelman's smittenkitchen.com