Preheat oven to 350°F (175°C). Grease and flour a bundt pan.

In a medium bowl, whisk together flour, baking soda, cinnamon, and salt.

In a large bowl, mix oil, sugar, eggs, and vanilla until well combined.

Gradually add dry ingredients, stirring until just incorporated.

Fold in chopped apples and pecans.

Pour the batter into the prepared bundt pan and bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.

While the cake is baking, make the caramel glaze: In a small saucepan over medium heat, melt butter, add brown sugar and milk, and bring to a gentle boil for 2-3 minutes, stirring continuously. Remove from heat.

Let the cake cool for 10 minutes before inverting it onto a serving plate.

Drizzle warm caramel glaze over the cake before serving.