Preheat your oven to 350°F (175°C). Generously grease and flour a 10-12 cup bundt pan using either shortening, butter, or a baking spray with flour, ensuring all the grooves are well covered to prevent sticking.

In a medium bowl, combine the all-purpose flour, baking soda, apple pie spice or ground cinnamon, and table salt. Stir until the dry ingredients are evenly distributed. Add the chopped pecans to the flour mixture, tossing to coat the nuts well—this helps them stay suspended in the batter instead of sinking to the bottom of the cake.

In a large mixing bowl, whisk the eggs until they become light and foamy. Add the vegetable oil and continue whisking until just combined. Next, add the packed light brown sugar and vanilla extract, mixing just until everything is blended smoothly.

Shred or finely chop the tart apples until you have 2 1/2 cups. There's no need to peel them, as the skin adds texture and flavor. Gently stir the shredded apples into the wet mixture from Step 3 until evenly distributed. I like to use a stand cheese grater or the shredding blade of a food processor to make this part quick and easy.

Add the flour and pecan dry mixture from Step 2 to the wet mixture with apples from Step 4. Stir gently until all ingredients are just combined, being careful not to overmix so your cake stays tender.

Pour the batter into the prepared bundt pan, smoothing the top if needed. Bake on the center rack of your preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center comes out mostly clean (a few moist crumbs are okay, but there should not be any wet batter).

Allow the cake to cool in the pan for 10 minutes; I always set a timer so I don’t forget. After 10 minutes, invert the bundt cake onto a serving plate and carefully remove the pan. If desired, drizzle the cake with your favorite caramel glaze or dust it with powdered sugar. While the glaze is still soft, decorate with pecan halves and pieces for an attractive finish. Serve warm or at room temperature. For an extra special touch, I sometimes add a bit of extra cinnamon to the glaze for a warm, spiced aroma.