1/2 cup plus 1 1/2 tablespoons eggs (about 3 large eggs)
1 cup walnut halves
2 1/2 cups (lightly spooned into the cup and leveled off) bleached all-purpose flour
1 teaspoon baking soda
1 teaspoon fine sea salt
2 teaspoons ground cinnamon
4 large tart apples, 4 cups diced
1 1/4 cups canola or safflower oil
1 cup granulated sugar
3/4 cup light brown sugar
2 teaspoons pure vanilla extract
Caramel Sauce and Glaze

Baking Equipment
The pan must be a minimum 12 cup capacity, such as a Nordic Ware Anniversary Bundt Pan with 10 to 15 cup capacity, or a 12 cup Bundt pan, coated with baking spray with flour; or a 16 cup two-piece angel food pan, bottom lined with parchment, then coated with baking spray with flour

Preheat the oven at 350F/175C.
Thirty minutes to 1 hour ahead, set the eggs on the counter at room temperature (65 to 75F/19 to 24C).
TOAST AND CHOP THE WALNUTS: Spread the walnuts evenly on a cookie sheet and bake for 5 minutes. Turn the walnuts onto a clean dish town and roll and rub them around to loosen the skins. Discard any loose skins and let the nuts cool completely. Chop medium coarse.
In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon.
Peel, core, and cut the apples into 1/8 to 1/4 inch dice.
Make the batter:
Into the bowl of a stand mixer, weigh or measure the eggs. Add the oil, granulated and brown sugars, and the vanilla. Attach the flat beater and beat on medium speed for 1 minute, until blended.
Add the flour mixture and beat on low speed for 20 seconds, just until incorporated. Scrape down the sides of the bowl.
Detach the bowl from the stand and with a large spoon stir in the apples and walnuts. Spoon the batter into the prepared pan.
Bake for 50 to 60 minutes, or until a wire cake tester inserted near the center comes out clean and the cake springs back when pressed lightly in the center.
Let the cake cool in the pan on a wire rack for 30 minutes. If using a straight sided pan, run a metal spatula between the sides of the pan and the cake. Invert the cake onto a wire rack that has been lightly coated with nonstick cooking spray and cool completely for about 1 1/2 hours.
Drizzle Caramel Sauce and Glaze over the cake after unmolding.

Caramel Sauce and Glaze

2 tablespoons unsalted butter
1/4 cup plus 2 tablespoons heavy cream
1 cup sugar, preferably superfine
2 tablespoons corn syrup
3/8 teaspoon cream of tartar (optional)
1/4 cup water
2 teaspoons pure vanilla extract

About 30 minutes ahead, cut the butter into a few pieces and set it on the counter at room temperature 65 to 75.
Into a 1 cup glass measure with a spout, weigh or measure the cream. Heat in the microwave until hot, then cover it.
Have ready a 2 cup glass measure with a spout, lightly coated with nonstick cooking spray, near the cooktop.
In a heavy 6 cup saucepan, preferably nonstick, stir together the sugar, corn syrup, cream of tartar, if using, and water until all the sugar is moistened.
Heat, stirring constantly with a silicone spatula, until the sugar dissolves and the syrup is bubbling. Stop stirring and let it boil undisturbed until it turns a deep amber and the temperature reaches 370 or a few degrees below, as the temperature will continue to rise. Remove it from the heat as soon as it reaches temperature.
Slowly and carefully pour the hot cream into the caramel. It will bubble up furiously.
Use a silicone spatula or wooden spoon to stir the mixture gently, scraping the thicker part that settles on the bottom. Return it to a very low heat, continuing to stir gently for 1 minute, until the mixture is uniform in color and the caramel is fully dissolved.
Remove the caramel from the heat and gently stir in the butter until incorporated. The mixture will be a little streaky but will become uniform once cooled and stirred.
Pour the caramel into the prepared glass measure and let it cool for 3 minutes. Gently stir in the vanilla and let it to cool until room temperature and thickened, stirring it gently once or twice.