Preheat the oven to 325°F.

Butter a 9-by-13-inch baking dish.

In a large bowl, beat the sugars and oil until very well blended. Add the eggs and beat until combined. In another bowl, combine the flour, baking soda, cinnamon, cardamom, nutmeg, and salt, and gradually add to the sugar and eggs, mixing just until well blended. Stir in the vanilla. Then incorporate the apples and pecans. The batter will be thick and mostly apples.

Scrape the batter into the buttered baking pan.

Bake the cake until a toothpick inserted in the center of the cake comes out clean, for 55-65 minutes. Remove the cake from the oven and let it cool in the pan while you prepare the caramel glaze.

Melt the butter in a saucepan and add both the sugars and the salt. Whisk until blended and cook over medium-low heat for 2 minutes. Pour in the heavy cream, whisk and boil for 2 minutes, whisking constantly. Remove from heat. The sauce will thicken up!

Use a skewer or toothpick to poke holes all over the top of the apple cake and pour the warm caramel glaze over the surface. Slice and serve warm or at room temperature.