3 large apples, peeled, cored, and cut into 1-inch chunks (3 1/2 cups)
1 cup chopped pecans, if desired
2 teaspoons vanilla extract
3 tablespoons butter
3 tablespoons granulated sugar
3 tablespoons light brown sugar
3 tablespoons heavy cream
1/2 teaspoon vanilla extract
Place a rack in the center of the oven, and preheat the oven to 325 degrees F. Lightly mist a 10-inch tube pan with the oil spray, and dust it with flour. Shake out the excess flour and set the pan aside.
Place the 1 1/2 cups granulated sugar, 1/2 cup brown sugar, and the oil in a large mixing bowl, and beat with an electric mixer on low speed until the mixture lightens, about 2 minutes. Add the eggs, one at a time, beating well after each addition.
Sift together the flour, cinnamon, baking soda, nutmeg, and salt. Add the dry ingredients to the sugar mixture, stirring to combine. Fold in the apples, pecans, if using, and the vanilla. Transfer the batter to the prepared pan, and place the pan in the oven.
Bake the apple cake until it begins to pull away from the sides of the pan and the top springs back when lightly pressed with a finger, about 1 hour, 15 to 20 minutes. Remove the pan from the oven, and let it rest on a rack for 25 minutes.
Meanwhile, make the glaze. Place the butter, sugars, cream, and vanilla in a small saucepan over medium-high heat, stirring, until the mixture comes to a boil. Reduce the heat slightly, and let the mixture boil for 1 minute, then remove the pan from the heat.
Run a long, sharp knife around the edges of the apple cake, and invert it onto a wire rack once and then again so that the cake is right side up. Poke a few holes in the top of the cake with a bamboo skewer, chopstick, or fork. Spoon the caramel glaze over the top of the cake while it’s warm. Let the cake cool before slicing.