Instructions
Preheat your oven to 325°F (160°C).
In a large mixing bowl, combine cooking oil, sugar, and eggs. Mix until the mixture is nice and creamy.
In a medium mixing bowl, whisk together flour, baking soda, cinnamon, and salt. Add this mixture to the large bowl and mix well.
Stir in vanilla to the batter and ensure it is well incorporated.
Gently fold in the chopped Granny Smith apples and pecans into the batter.
Pour the cake batter into a generously greased and floured tube pan. Alternatively, you can use two loaf pans if you prefer.
Bake the cake at 325°F for approximately 1 hour. At around the 50-minute mark, use a toothpick to check if the cake is done. If the toothpick comes out clean, your cake is ready. The same applies if using loaf pans.
Making the Caramel Glaze:
In a small pan, melt the butter over low heat.
Stir in the light brown sugar and milk, and continue stirring until the mixture comes to a boil.
Reduce the heat to a simmer and let it boil for 10 minutes, stirring constantly.
Remove the pan from heat and add vanilla. Stir well and let the glaze cool.
Once the caramel glaze has cooled slightly, pour it generously over the top of the cake, allowing it to cascade down the sides.
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