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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!

Can I tell you a secret, Dear Reader?  I’m obsessed with pumpkin spice flavours.  I know you’re probably sick of hearing this, but I felt the need to confess.  Let me explain why!  Pumpkin spice is synonymous with fall and if you’ve been reading my blog for any length of time, you’ll know that I’m obsessed with fall too.

When I was deciding on a name for this particular cake, I wanted to avoid including these two lovely words in the title – pumpkin, and spice.  And with good reason too!  I’ve been publishing so many recipes lately that are pumpkin spice based.  The last thing I want is for you to think, “Not another pumpkin spice recipe!”

So, even though I omitted the words pumpkin and spice from the name of this recipe and the title of this post, there is still pumpkin spice in the recipe.  See, Dear Reader, I’m not trying to trick you after all!  Upfront and honest is how we roll here!

But, in addition to pumpkin spice, Pecan Apple Buttermilk Cake has a lot going for it.  I mean, look at those photographs – have you ever seen such a moist cake?  And not only that, it’s really, really delicious too!

I like to think of this cake as a healthy cake.  Wait; hear me out before you place judgement!  Take away the chocolate sauce and the caramel drizzle; and push aside that scoop of delicious vanilla ice cream.  So now you’re focusing only on the cake, right?

Pecan Apple Buttermilk Cake proudly brags about the fact that it is made without butter or oil, which is a rare occurrence for any cake recipe here at Lord Byron’s Kitchen.  I have substituted the butter and oil with buttermilk and applesauce.  I know buttermilk is not the best in terms of healthy eating, but it’s way better for you than butter!

The applesauce and the buttermilk is what keeps this cake so moist.  And the applesauce is so evident in the taste of the cake.  That’s why I had to include the word apple in the name.  Oh, and of course, who could forget the pecans.  There’s a whole cup of chopped pecans in this cake!  And I even sprinkled some on top for garnish.

When all is said and done, Pecan Apple Buttermilk Cake is a delicious dessert option for this time of year.  I was just about to say that this cake would be a great substitute for anyone who does not like the taste of pumpkin pie, but I’m not sure there are such people out there – are there?

I shouldn’t judge, I guess.  I don’t like water.  Well, it’s not that I don’t like water, it’s just that water hurts my throat when I drink it.  It’s true!  Oh, but don’t ask John.e or McKenna if it’s true; they think I made it up so that I could drink Diet Coke instead of water.  Doubters gonna doubt!

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Pecan Apple Buttermilk Cake

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!
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


  • 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: 110IU | Vitamin C: 0.4mg | Calcium: 77mg | Iron: 1.7mg

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