Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.

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

In a large mixing bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy.

Add in the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.

Gradually add the dry ingredients to the wet mixture, mixing just until combined.

Fold in the chopped apples and pecans until evenly distributed in the batter.

Pour the batter into the prepared cake pan and smooth the top with a spatula.

Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack.

While the cake cools, prepare the caramel glaze. In a small saucepan over medium heat, combine brown sugar, butter, and heavy cream. Bring to a gentle boil, stirring frequently.

Once boiling, let it simmer for about 3-4 minutes, then remove from heat. Add the vanilla extract and a pinch of salt, stirring until smooth.

Once the cake has cooled, drizzle the warm caramel glaze over the top, allowing it to drip down the sides.