A delicious cake that is super moist thanks to a sugar buttermilk sauce that is poured over the warm cake while it is cooling. The inside is moist and the outside has crunchy pound cake-like edges.
Preheat oven to 325 degrees.
Grease and flour a tube pan or spray pan liberally with baking spray. Be sure to grease the center tube area well.
Mix together sugar, eggs and oil in a large mixing bowl or stand mixer. Add orange juice and vanilla.
Sift all dry ingredients together.
Slowly mix dry ingredients into wet ingredients.
Fold in chopped apples and chopped pecans.
Spoon batter into tube pan and bake at 325 degrees for 1 hour to 1 hour 15 minutes. Check cake after an hour by inserting a bamboo skewer or toothpick into cake. If raw batter is on the toothpick, allow the cake to cook another 10-15 minutes.
Melt one stick of butter in a small sauce pan on stove at medium heat. Add sugar, baking soda and buttermilk. Bring sauce to a full boil.
When cake is done, poke holes on top of cake using a toothpick or bamboo skewer. Slowly pour sauce over cake and allow to set for one hour in the tube pan. Turn out cake. To serve, cake is most attractive when top of cake is showing (similar to a pound cake).