Preheat and Prepare the Pan: Preheat your oven to 325°F (160°C). Grease and flour a 9x13-inch baking pan or a bundt pan. Set aside.

Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt. Set aside.

Combine Wet Ingredients: In a large mixing bowl, beat the eggs, granulated sugar, and brown sugar until well combined. Add the oil and vanilla extract, mixing until smooth.

Incorporate the Apples and Pecans: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the diced apples and chopped pecans until evenly distributed.

Bake the Cake: Pour the batter into the prepared pan and smooth the top. Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 15 minutes before transferring it to a wire rack.

Prepare the Caramel Glaze: In a saucepan over medium heat, melt the butter. Stir in the brown sugar and milk, bringing the mixture to a gentle boil. Cook for 2–3 minutes, stirring constantly, until the sugar dissolves and the glaze thickens slightly. Remove from heat and stir in the vanilla extract.

Glaze the Cake : While the cake is still warm, pour the caramel glaze evenly over the top, allowing it to drip down the sides.

Serve and Enjoy: Let the glaze set for 10–15 minutes before slicing. Serve warm or at room temperature.