Prep the Oven & Pan
Preheat to 325°F. Grease a bundt pan or 9x13" dish thoroughly.
Mix Wet Ingredients
In a large bowl, whisk together sugar, oil, eggs, and vanilla until smooth.
Add Dry Ingredients
In a separate bowl, mix flour, baking soda, salt, and cinnamon. Gradually add to wet mixture and stir until just combined. Batter will be thick.
Fold in Apples & Pecans
Gently mix in apples and pecans—don’t worry, it will loosen up a bit.
Bake the Cake
Pour into prepared pan. Bake 55–65 minutes or until toothpick comes out clean.
Let cool in pan 10–15 minutes, then remove and cool completely on a rack.
Make the Caramel Glaze
In a saucepan, melt butter over medium heat. Stir in brown sugar and milk. Bring to a gentle boil and simmer 2–3 minutes, stirring constantly. Remove from heat and stir in vanilla.
Tip: Too thick? Add a splash of milk. Too thin? Simmer a little longer.
Glaze & Serve
Drizzle glaze over mostly cooled cake. Serve warm or room temp—with ice cream or whipped cream for bonus points!
