Preheat oven to 350 degrees. Grease a 9” cake pan with butter.
In a medium bowl whisk together flours, cinnamon, baking powder, salt, and baking soda. In an electric mixer beat together butter, maple syrup and egg until light and creamy, about 2 minutes. Add chopped pecans and apples, and stir by hand until combined. Add flour mixture, and stir until combined.
Spread batter in pan. Drizzle caramel over batter, top with whole pecans and bake until golden, about 35 to 40 minutes.
Cool on a wire rack for 30 minutes. If you like an extra caramel flavor for topping, drizzle additional melted caramel sauce over the top of the cooled cake and allow to set before cutting.
Store cake in refrigerator if not eating right away.