Preheat your oven to 325°F (165°C) and grease a 9x13 inch baking dish.

In a medium mixing bowl, combine all-purpose flour, baking soda, salt, ground cinnamon, ground nutmeg, and ground cloves, whisk until blended.

Cream together the softened unsalted butter and granulated sugar until light and fluffy, about 3-5 minutes.

Add the eggs one at a time, mixing well after each addition until fully incorporated.

Stir in the tablespoon of vanilla extract and mix on low speed until combined.

Gradually add the dry ingredient mixture to the creamed mixture, mixing until just incorporated.

Fold in the chopped apples and pecans with a spatula until evenly distributed.

Pour the batter into the prepared baking dish, smoothing the top with a spatula.

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

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

Melt the ½ cup of unsalted butter in a small saucepan over medium heat.

Add packed light brown sugar and heavy cream to the melted butter, stirring constantly and bringing to a gentle boil for about 1-2 minutes.

Remove from heat and stir in the teaspoon of vanilla extract, let cool slightly until pourable.

Pour the warm caramel glaze evenly over the cooled cake.

Allow the glaze to set for about 10 minutes before slicing into your cake.