Instructions:
Step 1
Preheat your oven to 325 degrees Fahrenheit (165 degrees Celsius). Grease and flour a tube pan or two loaf pans.
Step 2
In a large bowl, cream together the oil, sugar, and eggs until well combined.
Step 3
In a separate medium-sized bowl, whisk together the flour, baking soda, cinnamon, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined.
Step 4
Stir in the vanilla extract.
Step 5
Fold in the diced apples and chopped pecans until evenly distributed throughout the batter.
Step 6
Pour the batter into the prepared pan(s) and smooth the top with a spatula.
Step 7
Bake in the preheated oven for approximately 60-70 minutes for a tube pan or 50-60 minutes for loaf pans. Check for doneness by inserting a toothpick into the center of the cake—if it comes out clean or with a few moist crumbs, it’s ready.
Step 8
While the cake is baking, prepare the caramel glaze. In a small saucepan over low heat, melt the butter.
Step 9
Stir in the brown sugar and milk, and bring the mixture to a gentle boil. Reduce the heat and simmer for 10 minutes, stirring constantly, until slightly thickened.
Step 10
Remove the caramel glaze from the heat and stir in the vanilla extract. Allow it to cool slightly.
Step 11
Once the cake has cooled for a few minutes, pour the warm caramel glaze over the top, allowing it to drip down the sides.
Let the cake cool completely before slicing and serving. Enjoy the irresistible flavors of autumn in every bite!