Peel and dice enough apples to make 3 cups. (About 3-4 medium apples) Sprinkle with teh juice of 1 lemon and stir. Set aside for later.
Preheat oven to 325°.
In a large mixing bowl, mix oil and sugar together, and beat well. Add eggs - one at a time, beating well after each one. Add vanilla and mix.
Add flour, salt, baking soda, nutmeg, and cinnamon. Stir well. Add apples and walnuts, and stir. Mixture will be very thick.
Grease and flour a bundt cake pan. To flour: spray with non-stick spray, and add ¼ cup of flour, turn and tip pan till all sides are covered with flour. Turn pan upside down over wastebasket, and tap bottom of pan to discard any extra flour.
Spoon cake batter into pan and bake at 325° for 60-75 minutes. To test for doneness: Stick a toothpick into cake and if it is clean when you remove it, the cake is done. Alternately, you may touch the top of the cake gently with your finger and if the cake springs back it is done, if it stays indented, it needs a few more minutes.
While cake is baking, make the caramel sauce: Place 3 Tablespoons butter, 3 Tablespoons brown sugar, and 2 Tablespoons milk into a small saucepan and bring to a boil. Boil for 2 minutes, then remove from heat, add vanilla and stir. Let cool for a few minutes.
When cake is finished baking, remove from oven and turn upside down onto a plate or cake stnd to cool. While cake is still hot, drizzle with caramel sauce. Slice and serve!
I like to use wrinkly or soft apples for this recipe. If you have slightly more or less than three cups of apples, that is ok! Any type of apple works.