Set your oven to 350°F (175°C). Grease and flour a 9x13-inch baking dish to prevent sticking.

In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. Set aside.

In a large bowl, beat the butter, granulated sugar, and brown sugar together until light and fluffy. This step helps create a tender, airy texture in the cake.

Beat in the eggs one at a time, ensuring each is fully mixed before adding the next. Stir in the vanilla extract.

Mix in the sour cream until well combined. Slowly add the dry ingredient mixture, blending until just combined to avoid overmixing.

Gently fold in the chopped apples and pecans, distributing them evenly throughout the batter.

Pour the batter into the prepared baking dish, spreading it out evenly. Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.

In a small saucepan, melt the butter over medium heat. Add the brown sugar and heavy cream, stirring constantly until it comes to a boil. Let it boil for 1 minute, then remove from heat and stir in the vanilla extract.

While the cake is still warm, use a skewer or fork to poke holes all over the top. Pour the caramel glaze over the cake, allowing it to seep into the holes.

Let the cake cool completely before slicing. Serve as is, or with a scoop of vanilla ice cream.