Preheat oven to 325°F; grease a 12-cup Bundt pan or a 10×4-inch tube pan.Prepare apple-nut filling: Cook all ingredients, except nuts, over medium heat, stirring constantly. Cook until apples are tender. This will take approximately 3 to 4 minutes. Stir in nuts. Set aside.Combine sugar, butter, vanilla and eggs in a large mixing bowl. Beat at medium speed, 2 minutes, scraping bowl occasionally. Alternately add the dry ingredients and the sour cream, beginning and ending with the dry ingredients. Beat until each addition is just incorporated into the batter, don't over beat.Spread 1/3 of the batter (about 2 cups) in the baking pan. Top with 1/3 of the filling. Repeat this pattern 2 more times, until all batter and filling have been used.  Bake at 325°F for 1 hour, until a toothpick inserted near the center comes out clean. Cool in the pan for 20 minutes, then turnout onto a serving plate and cool completely.For the glaze:To prepare glaze: Mix all ingredients until smooth, then drizzle over cooled coffee cake