Prepared pan: A 10-inch spring-form pan sprayed with vegetable oil spray
Preheat the oven to 350°F., and prepare the pan.
In a food processor fitted with the metal blade, chop the apples with a few quick pulses into 1/4 to 1/2 inch pieces. Remove the apple from the food processor and set aside. Add the oil, brown sugar, honey, eggs, and vanilla to the food processor and pulse 3-4 times until mixed. Put the flour, soda, salt, and cinnamon into a sifter or strainer and add half of this directly to the food processor. Pulse a few times until no flour remains unmixed. Add the remaining flour mixture, and again pulse a few times until the flour is incorporated. Do not over-mix. Add the apples back to the food processor and pulse a few times until the apples are incorporated.
Pour the batter into the prepared pan and bake in the upper third of the preheated oven for 45 minutes or until a toothpick inserted in the center comes out clean.
While the cake is baking, prepare the glaze. Stir the maple syrup and confectioner's sugar over low heat in a small saucepan or 6-inch frying pan. Stir constantly until the sugar is dissolved. Increase the temperature and boil for 30 seconds. Turn off the heat, and set aside until the cake is done.
Let the cake cool only 5 minutes after removing from the oven. Then carefully loosen from the spring-form side, remove the spring-form side, and with a very large spatula, carefully move the cake to a large serving platter. Bring the glaze to a boil again, and immediately pour over the top of the cake, spreading a bit to make it even.
Let the cake cool completely, cover with plastic wrap or foil if not serving immediately. Store for 2-3 days at room temperature; don't refrigerate.