Cranberry-Apple Cake with Salted Caramel Glaze

Preheat the oven to 350 degrees F (175 degrees C). Grease a tube pan.

Place flour, white sugar, oil, eggs, vanilla extract, baking soda, and salt in a mixing bowl. Beat using an electric mixer until smooth. Stir in apple, pecans, and cranberries until well blended. Pour batter into the prepared pan.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Remove from the oven and set aside.

Combine brown sugar, butter, and milk in a small saucepan. Bring mixture to a rolling boil over high heat; continue to boil, stirring occasionally, for 5 minutes. Remove from heat. Stir in vanilla extract and salt.

Pour glaze over the hot cake. Let cake sit in the pan to cool and for glaze to set, about 2 hours.

Remove cake from the pan. Place onto a plate, top-up; the glaze may puddle around the bottom edge of the cake. Serve when completely cool.