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1
Preheat oven to 350 degrees F. Generously butter and flour the bundt pan.
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2
Whisk the flour, 1 1/3 cup of the sugar, 1 teaspoon of the pie spice, the baking powder, baking soda, and salt together in a large bowl.
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3
Toss the apples with the remaining 1/4 cup sugar and 1/2 teaspoon pie spice and set aside.
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4
Whisk the eggs and oil together in another bowl.
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5
Whisk in the sour cream, orange zest and juice, and vanilla.
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6
Pour the egg mixture into the dry ingredients and stir with a wooden spoon just until combined but still a bit lumpy.
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7
Using a slotted spoon, scatter about 1/2 cup of the apples in the bottom of the bundt pan.
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8
Put about 1/3 of the batter on top.
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9
Repeat, alternating with the remaining apples and batter, ending with the batter.
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10
Bake the cake until it pulls away for the sides of the pan and a skewer inserted into the center of the cake comes out clean, about 1 hour and 15 minutes.
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11
Cool 10 minutes and invert onto a rack placed over a baking sheet.
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12
Cool.
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13
(The cake can be prepared to this point a day ahead.)
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14
To make the caramel: Stir the sugar, corn syrup, and 2 tablespoons water in a small saucepan.
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15
Bring to a boil over medium heat and cook, swirling the pan but not stirring, until the sugar is dark amber-colored caramel, about 15 minutes.
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16
Pull pan from the heat and carefully pour in the cream (take care it will splatter).
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17
Stir in the pecans, vanilla, and salt.
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18
Cool until caramel becomes thick and syrupy, then evenly pour over the cake and cool until set.
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19
Cook's Note: We like to bake this cake the day before we serve it so the flavors and texture ripen.
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20
If you bake it a day ahead glaze with the caramel the day you plan to serve it.
