Preheat your oven to 350°F (175°C). Prepare a 9-inch round cake pan by greasing and flouring it.

In a mixing bowl, whisk together all-purpose flour, baking powder, baking soda, salt, and ground cinnamon. Set aside.

In another bowl, combine granulated sugar, eggs, vegetable oil, sour cream, and vanilla extract. Blend until smooth.

Fold in shredded apples and chopped pecans into the wet mixture.

Gradually add the dry mixture into the wet batter, stirring gently until just combined.

Pour the batter into the prepared pan and smooth the surface.

Bake for 30-35 minutes. Check with a toothpick for doneness.

Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

In a saucepan, combine brown sugar, unsalted butter, and heavy cream. Stir until the mixture simmers and thickens slightly.

Drizzle the warm caramel glaze over the cooled cake and serve.