1. Preheat oven to 325°F and grease a 10-inch Bundt pan.
2. Peel, core, and chop 3 cups of tart apples like Granny Smith or Honeycrisp.
3. In a large bowl, whisk together flour, baking soda, cinnamon, and nutmeg.
4. In another bowl, mix vegetable oil, eggs, vanilla, brown sugar, and granulated sugar until well combined.
5. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
6. Fold in the chopped apples and, if using, chopped nuts like pecans or walnuts.
7. Pour the batter into the prepared Bundt pan, spreading it evenly.
8. Bake for 55-70 minutes, or until a toothpick inserted in the center comes out clean.
9. Let the cake cool in the pan for 15-20 minutes, then invert onto a wire rack to cool completely.
10. In a saucepan, melt butter over medium heat, then add brown sugar and cream, stirring constantly until smooth.
11. Bring the caramel mixture to a gentle boil, then remove from heat and stir in vanilla.
12. Let the caramel glaze cool slightly, then drizzle over the cooled cake.
13. Serve warm or at room temperature.
14. Store leftovers in an airtight container for several days.
15. For an alternative topping, dust with powdered sugar instead of using caramel glaze.
16. If desired, freeze the cake by wrapping it tightly and storing for up to 3 months.