I originally got a similar recipe from All Spice.com I played around with it and it always turns out wonderful. I have a nut allergy so I don't put nuts in mine, but if you are a nut lover, black walnuts along with a little black walnut flavoring make a wonderful addition to this cake!
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9 inch Bundt pan.
In a large bowl, beat the sugar, oil, vanilla and eggs with an electric mixer until light and fluffy. Combine the flour, baking soda, cinnamon and salt; stir into the batter just until blended. Fold in the peeled, cored and chopped apples(and 1 cup walnuts if desired)using a spoon. Pour into the prepared pan.
Bake for 1 hour and 20 minutes in the preheated oven, until a toothpick inserted into the crown or the cake comes out clean. Allow to cool for about 20 minutes then invert on to a wire rack.
Make the glaze by heating the butter, half and half, sea salt, 1/2 tsp of vanilla extract and brown sugar in a small saucepan over medium heat. Bring to a boil, stirring to dissolve the sugar, then remove from the heat. Drizzle over the warm cake. The key to this is making sure that the cake has cooled to warm and the caramel glaze is cooled to desired consistency. If you put this glaze on while the cake and glaze are too hot, the glaze will absorb and disappear into the cake. It will still be good but not as pretty! Enjoy!