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1
Preheat oven to 350F.
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2
Spray 12-cup Bundt pan with nonstick spray.
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3
Sift flour, cinnamon, baking soda, and salt into medium bowl.
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4
Transfer 3 tablespoons flour mixture to Bundt pan and tilt to coat.
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5
Set pan aside.
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6
Place apples and 2 tablespoons flour mixture in another medium bowl; toss to coat apples.
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7
Combine 1 cup brown sugar, vegetable oil, 1 cup sugar, eggs, and 3 teaspoons vanilla in large bowl.
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8
Using electric mixer, beat until mixture is thick, about 4 minutes.
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9
Gradually beat in remaining flour mixture.
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10
Fold apple mixture and pecans into batter; transfer to prepared Bundt pan.
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11
Bake cake until tester inserted near center comes out clean, about 1 hour.
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12
Transfer cake in pan to rack.
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13
Let stand while making caramel.
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14
Melt butter in heavy small skillet over medium heat.
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15
Whisk in remaining 1 cup brown sugar, then milk.
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16
Continue to whisk until topping is smooth and blended and comes to boil, about 5 minutes.
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17
Whisk in remaining 1 teaspoon vanilla.
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18
Spoon 1/4 cup hot caramel topping over warm cake in pan.
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19
Let stand until topping is absorbed into cake, about 15 minutes.
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20
Turn cake out onto platter.
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21
Pour remaining warm topping over cake.
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22
Let stand until cool, at least 1 hour.
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23
(Can be made 1 day ahead.
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24
Cover with cake dome.
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25
Let stand at room temperature.)
