Serves: 10 to 12
Ingredients:
- 1 cup (2 sticks) plus 3 tablespoons unsalted butter, save butter paper
- 2 1/4 cups sugar
- 2 1/2 cups applesauce
- 2 3/4 cups plus 3 tablespoons all-purpose flour
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon allspice
- Pinch salt
- 1 3/4 teaspoons baking powder
- 1 cup chopped pecans (about 4 ounces)
- 1 teaspoon pure vanilla extract
- 2 tablespoons Calvados, a French apple brandy (regular brandy can be substituted)
- 1 large apple, peeled and diced (1 cup)
- 1/4 cup dark-brown sugar
1. Pre-heat oven to 325 degrees. Rub a 10-inch spring-form pan with the paper from the butter. Coat the entire pan with 1/4 cup sugar, lightly tap out excess sugar, and set pan aside.
2. Combine 1 cup butter and remaining 2 cups sugar in bowl of a food processor. Pulse on high, scraping down the sides with a rubber spatula, until mixture is light and fluffy, about 5 minutes. Carefully fold mixture in the applesauce. Do not overmix.
3. Sift together 2 3/4 cups flour, 1 teaspoon cinnamon, 1/4 teaspoon allspice, salt, and baking powder. Fold the dry ingredients and pecans into the applesauce mixture. Add the vanilla, brandy, and apple slices, and mix until just combined.
4. Transfer the batter to the prepared spring-form pan. Combine the remaining 3 tablespoons butter, 3 tablespoons flour, 1/2 teaspoon cinnamon, 1/4 teaspoon allspice, brown sugar, and ginger in a small mixing bowl. Mix with fingers until just combined and crumbly, and sprinkle lightly over the batter.
5. Place cake in oven, and bake until a toothpick inserted into the center of the cake comes out clean, about 1 hour and 50 minutes. Completely cool before removing sides of pan.
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