Preheat your oven to 350°F (175°C). Grease and flour your cake pans or line them with parchment paper.

In a large mixing bowl, combine the cooking oil and granulated sugar, whisking thoroughly. Then add the eggs one at a time, mixing well after each addition.

In another bowl, sift together the flour, baking soda, cinnamon, and salt.

Gradually add the dry mixture to the wet mixture, alternating with the vanilla extract. Mix until just combined.

Gently fold in the chopped apples and pecans.

Divide the batter evenly between the prepared pans and smooth the tops.

Bake for approximately 45-50 minutes or until a toothpick inserted in the center comes out clean.

Once baked, cool in the pans for 10-15 minutes, then transfer to a wire rack to cool completely.

In a saucepan, melt the unsalted butter. Add brown sugar and milk, stirring until combined. Bring to a gentle boil and simmer for 3-5 minutes until it thickens slightly. Stir in vanilla extract.

Once the cakes are cooled, pour half the glaze over the first layer, then add the second layer and pour the remaining glaze over the cake.