1. Preheat the oven to 350°F (180°C). Grease and lightly flour a 9×13-inch baking pan and set aside.

2. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, light brown sugar, baking soda, baking powder, fine sea salt, ground cinnamon, and ground nutmeg until well combined.

3. Make a well in the center of the dry ingredients and add the eggs, neutral oil, buttermilk, and vanilla extract. Stir gently with a spatula or wooden spoon just until the batter is evenly combined; do not over-mix.

4. Fold in the peeled chopped apples and chopped pecans until they are evenly distributed throughout the thick batter.

5. Transfer the batter to the prepared pan and spread it into an even layer, smoothing the top with a spatula.

6. Bake for 40 to 45 minutes, or until the top is deep golden, the edges pull slightly away from the sides of the pan, and a toothpick inserted in the center comes out with just a few moist crumbs attached.

7. During the last 5 to 10 minutes of baking, make the glaze. In a small saucepan over medium heat, melt the unsalted butter. Stir in the light brown sugar, granulated sugar, heavy cream, vanilla extract, and pinch of salt. Cook, stirring often, until the sugar has dissolved and the mixture looks smooth and glossy, about 2 to 3 minutes. Do not boil vigorously.

8. Remove the baked cake from the oven and place the pan on a wire rack. Use a skewer or fork to poke small holes all over the surface of the warm cake.

9. Slowly pour the warm brown sugar glaze evenly over the top of the cake, allowing it to soak into the holes and edges. Let the cake cool until just warm or at room temperature so the glaze can set slightly.

10. Slice into squares and serve plain, or with whipped cream or vanilla ice cream if you’d like an extra-indulgent dessert.