For the cake:
2 1/2  cups all-purpose flour 
1  tablespoon ground cinnamon    
2  teaspoons baking powder    
1  teaspoon salt    
1/2  teaspoon baking soda    
1  cup (2 sticks) unsalted butter, melted    
1 1/2  cups packed light-brown sugar    
4  large eggs    
6  Granny Smith apples, peeled, cored, and sliced 1/4 inch thick 
 
 For the Glaze:
1  cup confectioners’ sugar    
1 to 2  tablespoons water 

Directions   
  1.   Preheat oven to 350*F. Make the cake: In a medium bowl, whisk together flour, cinnamon, baking powder, salt, and baking soda.
    
  2.   In a large bowl, combine butter, brown sugar, and eggs. Whisk until smooth. Gradually whisk in dry ingredients just until combined (do not overmix). Using a rubber spatula, fold in apples. Spoon batter into a 12-cup nonstick Bundt pan, and smooth top. Bake until a tester inserted in cake comes out clean, 50 to 60 minutes. Cool in pan on rack 15 minutes; invert onto rack to cool completely. 
 
  3.   Make the Glaze: Whisk together confectioners’ sugar and enough water to form a thick yet pourable glaze. Set rack with cake over a piece of wax paper (for easy cleanup); drizzle cake with glaze, and let set before serving.  Serves 10.   


Source:  www.marthasstewart.com