• Preheat oven to 325 degrees F. Grease a 9x13 metal cake pan and set aside.

Cake

• In the bowl of a stand mixer fitted with the paddle attachment, cream together the wet ingredients - oil, eggs, sugars and vanilla. Beat on high for a couple of minutes until the mixture is pale and fluffy.
• In a large bowl, whisk together the dry ingredients - flour, cinnamon, baking soda and salt.
• Slowly add the flour mixture to the oil mixture. Mix on low. Scrape down the sides of the bowl with a spatula and mix again on medium speed until well combined.
• Add the fresh apples and pecans to the cake batter. Beat on medium-low speed until the batter is well combined.
• Spread the cake batter evenly into the prepared cake pan. Bake on the center rack of the oven for 50 - 60 minutes, or until the cake is puffed up in the center and the top is browned.

Glaze

• During the last few minutes of baking, melt the stick of butter in a small sauce pan over medium-high heat. Swirl the butter continuously for a couple of minutes until the butter is starting to brown.
• Reduce the heat to medium Add the flour and whisk, cooking for about 1 minute.
• Add the milk, sugars and vanilla. Keep whisking and cooking the glaze mixture until it is bubbling and thickened. Remove from heat.
• Pour the hot glaze evenly over the top of the hot cake. Use an offset spatula to spread it evenly, like a frosting.
• Allow the uncovered cake to cool to room temperature before serving.