This recipe is the Shenandoah Apple Cake with Maple Glaze from The Red Truck Bakery Cookbook by Brian Noyes (unintentionally becoming a cook through the book series - see other posts here).
I will start out by saying that quite by accident, I obtained the very same apples from the very same orchard visited by Brian Noyes himself, which was specifically mentioned in the recipe preface. It chose this recipe thinking it would be a good one to use up all my leftover apples from apple picking, and was pleasantly surprised upon reading the preface.
First, prepare the apples, which will be time consuming.
Next, the dry ingredients must be mixed, then the wet. This recipe also requires doing the five step mixing process Noyes uses in a lot of the recipes in the cookbook, whereby the flour mixture is added three times, alternated with the wet mixture.
This is also a recipe where I really recommend actually placing the Bundt pan over the baking sheet, as it has overflowed in my oven previously. This one also sometimes takes longer than the specified time in the oven. I'd recommend either using a convection oven, or plan for it to take a little longer by about ten to twenty minutes.
After it comes out of the oven, the syrup should be made, then brushed over the top and sides. Place something underneath to catch the extra syrup.