• Preheat the oven to 350 degrees. Grease and flour a large bundt pan.  Baking times differ depending on the type or thickness of your pan.
• In a bowl separate from your mixing bowl,  add the flour, cinnamon, salt and baking soda. Whisk at least 30 seconds to blend ingredients.  Set aside.
• To the bowl of you mixer add the  1 ½ cups oil, vanilla, white and brown sugar.  Mix to blend. Add the eggs 1 at a time mixing until the yellow of the yolk disappears.
• Using a spoon, stir the flour mixture into the egg mixture.  The batter will be quite thick.
• Fold in the finely chopped apples and  pecans.  Spoon the batter into the prepared pan.
• Bake for 45 minutes, check on the cake using a long wooden skewer or toothpick inserted into the cake. It is done when the tester comes out clean or with just a few crumbs attached.
• Cool the cake in the pan 10 minutes before turnout out.  If desired, spoon or pipe caramel sauce on the top of the cake.

Caramel Glaze

• In a medium saucepan combine brown sugar, condensed milk, and light corn syrup and heat on medium heat stirring constantly to prevent burning. Try to keep the mixture off the sides of the pan. It can easily burn so watch carefully.
• Once the mixture is about to boil, reduce to low heat and simmer for 5-6 minutes. Stir often. Remove from heat and stir in butter, vanilla extract, and salt.
• After it cools a bit, pour into a a heat proof bowl. Keep in mind that it will thicken more as it cools. You can refrigerate to speed up the cooling process.
• Once the cake and caramel have cooled, you can either spoon the caramel over the cake, or for more control, add to a disposable piping bag with the tip snipped away or to a ziplock bag with a bit of the corner snipped away and drizzle onto the cake.