Peel and dice your apples. I prefer to use Honeycrisp apples because I love the flavor. Any apple would work here, even tart apples. Place diced apples in a bowl and squeeze 1 TBS of fresh lemon juice on top and toss until all are coated. Set the apples aside.
In a medium sized mixing bowl, combine all of your wet ingredients and combine with a whisk.
With a mixing spoon, fold in your flour, cinnamon, soda, and salt until all flour is incorporated. The batter will be thick.
Stir in your apples and pecans and then pour into a greased and flour bundt pan.
Bake at 300 degrees for 75-80 minutes. The cake should not jiggle but should bounce back slightly.
When it comes out of the oven, begin making the brown sugar sauce. In a small saucepan combine the brown sugar, butter, and milk and boil for 2 1/2 minutes. Remove cake onto whatever serving platter or cake plate you are using. Then pour the sauce over the warm cake.