Pecan Apple Buttermilk Cake

Course: Dessert
Cuisine: Dessert, North American, Thanksgiving
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 16 slices
Calories: 316kcal
Author: Lord Byron's Kitchen
A delectable, rich cake; super moist and delicious.  Great fall flavours with pecans and pumpkin spice, Pecan Apple Buttermilk Cake is the ultimate pumpkin pie alternative!
Print Recipe


  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 teaspoons pumpkin spice
  • 1 3/4 cups brown sugar, lightly packed
  • 1 1/2 cups applesauce, unsweetened
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup buttermilk
  • 1 cup pecans, chopped
  • 1/2 cup chocolate sauce, optional (for serving)
  • 1/2 cup caramel sauce, optional (for serving)
  • 1/2 cup pecans, optional (for serving)


  • Preheat oven to 350 degrees.  Prepare a bundt pan by spraying generously with non-stick cooking spray.  Set aside.
  • In a large mixing bowl, use a hand-held mixer to beat together the brown sugar and applesauce until well combined.
  • Add the eggs and vanilla.  Beat until well incorporated.
  • In another bowl, sift together the flour, baking powder, baking soda, salt, and pumpkin spice.
  • Add half of the flour mixture to the brown sugar and applesauce mixture.  Beat until combined.
  • Add the buttermilk and beat into the batter.
  • Add the remaining flour mixture and beat until just mixed.
  • Stir in the pecans.
  • Transfer the batter to the prepared bundt pan.  Bake for 40-45 minutes or until a toothpick inserted into the center of the cake comes out clean.
  • Remove the cake from the oven and allow the cake to cool for a full 30 minutes before removing the cake from the pan.  This cake is very, very moist and requires the full 30 minutes to cool.
  • To remove from pan, place a wire cooling rack over the bundt pan and flip the pan over, keeping the wire cooling rack firmly pressed against the top of the bundt pan.
  • Remove the pan and allow the cake to finishing cooling.
  • Once completely cooled, the cake can be served as is, or you can drizzle over some chocolate and caramel sauce, as well as more chopped pecans.  Serve with ice cream for a great and impressive dessert.


Calories: 316kcal | Carbohydrates: 52g | Protein: 5g | Fat: 10g | Saturated Fat: 1g | Cholesterol: 48mg | Sodium: 240mg | Potassium: 207mg | Fiber: 2g | Sugar: 30g | Vitamin A: 2.2% | Vitamin C: 0.5% | Calcium: 7.7% | Iron: 9.7%