1 cup light-brown sugar,packed
1 cup granulated sugar
1 1/2 cups vegetable oil
3 large eggs
3 cups unbleached all-purpose flour
1 teaspoon baking soda
2 teaspoons ground Ceylon cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon salt
5 fresh apples, peeled and diced
1 1/4 cups chopped pecans
2 1/4 teaspoon vanilla extract
1/2 stick unsalted butter
1/4 cup granulated sugar
1/4 cup light brown sugar
Pinch of salt
1/2 cup heavy cream
Make the cake. Preheat oven to 325 degrees. Put the sugars and vegetable oil in a mixing bowl, and beat until very well blended. Add the eggs one at a time, beating well after each addition. Sift together the flour, baking soda, cinnamon, nutmeg, and salt, and gradually add to the sugar and eggs, mixing just until well blended.
Stir in apples, pecans, and vanilla and pour into a buttered 9x13 pan.
Bake in preheated oven until a skewer or toothpick inserted into the center of the cake comes out clean, about 1 1/4 hours (begin checking after 50 minutes). Remove from oven and allow to cool in the pan while you prepare the caramel glaze.
Make the Glaze:
Melt the butter in a saucepan, and add both the sugars and the salt. Stir until blended, and cook over medium-low heat for 2 minutes. Stir in heavy cream, and boil for 2 minutes, stirring constantly. Remove from heat.
Use a skewer or toothpick to poke holes all over the top of the cake, and pour the warm glaze over the surface. Serve.