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1.
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Preheat oven to 350F.
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Generously butter and flour a 10-cup Bundt pan.
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2.
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For cake: Whisk flour, 1 1/3 cups sugar, 1 teaspoon pie spice, baking powder, baking soda, and salt together in a large bowl.
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3.
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Toss apples with remaining 1/4 cup sugar and 1/2 teaspoon pie spice and set aside.
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4.
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Whisk eggs and oil together in a large bowl.
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Whisk in sour cream, orange zest and juice, and vanilla.
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Pour egg mixture into dry ingredients and stir with a wooden spoon just until combined but slightly lumpy.
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5.
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Using a slotted spoon, scatter about 1/2 cup apples in bottom Bundt pan.
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Place about 1/3 batter on top.
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Repeat, alternating remaining apples and batter, ending with batter.
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6.
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Bake cake until a skewer inserted into center cake comes out clean, about 1 hour and 15 minutes.
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Cool 10 minutes; invert onto a rack placed over a baking sheet.
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Cool.
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7.
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For caramel: Stir sugar, corn syrup, and 2 tablespoons water in a small saucepan.
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Bring to a boil over medium heat and cook, swirling pan but not stirring, until sugar is a dark amber-colored caramel, about 15 minutes.
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Remove from heat; carefully pour in cream.
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Stir in pecans, vanilla, and salt.
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Cool until caramel becomes thick and syrupy; pour over cake; cool until set.
