Prepare the Oven and Bundt Pan: Preheat the oven to 350°F (approximately 175°C). Grease and flour a large Bundt pan, coating it thoroughly to help the cake release easily after baking. Keep in mind that baking times may vary depending on the thickness and type of pan used. Peel and Chop the Apples: Peel the apples and cut them into small pieces until you have 4 cups. The original recipe uses 2 Granny Smith apples and 2 Gala apples. Set the chopped apples aside until needed.
Combine the Dry Ingredients: In a separate mixing bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and salt for about 30 seconds, ensuring the ingredients are evenly distributed. Set the mixture aside.
Mix the Sugar, Oil, and Vanilla: Add the vegetable oil, white sugar, light brown sugar, and vanilla extract to the bowl of a stand mixer or electric mixer. Mix until the ingredients are blended together.
Incorporate the Eggs: Add the eggs one at a time, mixing after each addition until the yolk is fully incorporated into the mixture before adding the next egg.
Combine the Wet and Dry Mixtures: Using a spoon, stir the flour mixture into the egg mixture just until combined. The batter will be quite thick, so avoid mixing beyond what is needed to bring the ingredients together.
Fold in the Apples and Pecans: Gently fold the finely chopped apples and 1 cup of chopped pecans into the thick batter until they are distributed throughout.
Fill the Bundt Pan: Spoon the batter into the prepared Bundt pan, spreading it evenly within the pan.
Bake the Cake: Bake at 350°F for approximately 45 minutes. Because Bundt pans can differ, begin checking the cake with a long wooden skewer or toothpick inserted into the cake. It is ready when the tester comes out clean or with only a few crumbs attached. Cool and Release the Cake: Remove the cake from the oven and let it cool in the pan for 10 minutes. Carefully turn it out of the pan and allow it to cool further before adding the caramel glaze.
Melt the Butter for the Glaze: While the cake cools, place the unsalted butter in a medium saucepan deep enough to accommodate bubbling caramel. Melt the butter over medium heat.
Prepare the Caramel Mixture: Add the light brown sugar, heavy cream, salt, vanilla extract, and light corn syrup to the melted butter. Stir to combine, keeping the mixture from sticking to the sides of the saucepan as much as possible.
Simmer the Caramel Glaze: Heat the mixture over medium-high heat until it begins to boil. Reduce the heat to low and simmer for 6 minutes, checking frequently to ensure it does not boil over. The caramel should continue bubbling gently throughout the simmering time. Cool and Thicken the Glaze: After 6 minutes, remove the saucepan from the heat. Allow the caramel to cool; it will thicken as its temperature drops. To speed up cooling, transfer it to a long glass casserole dish or refrigerate it. The recipe yields approximately 1 cup of caramel sauce. Drizzle the Caramel Over the Cake: Once both the cake and caramel have cooled, spoon the glaze over the top of the cake. For more precise drizzling, transfer the caramel to a disposable piping bag with the tip snipped off or a zip-top bag with a small corner cut away. Finish with Pecans: Sprinkle ¼–½ cup of chopped pecans over the caramel glaze, if desired. Allow the topping to settle before slicing and serving.
Store the Remaining Caramel: If you have leftover caramel sauce, transfer it to an airtight container and refrigerate it for up to 2 weeks.
