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Preheat the oven to 325°F. Lightly spray a 9-inch bundt pan with cooking spray. Set aside.
In a large bowl using a hand mixer on medium speed, beat the sugar, oil, vanilla, and eggs until combined.
In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt.
Add the dry ingredients to the wet ingredients and blend until just combined.
Gently fold in the diced apples by hand until just combined.
Pour the cake batter into the prepared bundt pan.
Bake for 55-70 minutes or until an inserted toothpick comes out clean.
Allow to cool for about 15-20 minutes in the pan and then invert it onto a wire rack. While the cake is cooling, prepare the caramel glaze.
In a small saucepan over medium heat, bring the butter, heavy cream, and brown sugar to a gentle boil, stirring occassionall until the sugar is dissolved.
Remove the pan from heat, and add vanilla. Stir to combine.
Allow the caramel glaze to sit for 5-10 minutes to thicken.
Drizzle over the warm cake and serve.