Ingredients
- 1/4 cup pecan pieces (or halves)
- 2 tablespoon rolled oats
- 9 tablespoon unbleached all-purpose flour
- 2 tablespoon light brown sugar
- 2 tablespoon granulated sugar
- 1/8 teaspoon ground cinnamon
- 3/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 4 tablespoon unsalted butter, melted and cooled to room temperature
- 1/4 cup pecan pieces (or halves)
- 2 tablespoon rolled oats
- 9 tablespoon unbleached all-purpose flour
- 2 tablespoon light brown sugar
- 2 tablespoon granulated sugar
- 1/8 teaspoon ground cinnamon
- 3/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 4 tablespoon unsalted butter, melted and cooled to room temperature
- 6 each apples, peeled, cored and cut into medium dice (about 6 cups of diced apples)
- 1/4 cup granulated sugar
- 1 1/2 teaspoon cornstarch
- 2 teaspoon freshly grated nutmeg
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- 3 tablespoon unsalted butter
- 1/4 cup pecan pieces (or halves)
- 2 tablespoon rolled oats
- 9 tablespoon unbleached all-purpose flour
- 2 tablespoon light brown sugar
- 2 tablespoon granulated sugar
- 1/8 teaspoon ground cinnamon
- 3/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 4 tablespoon unsalted butter, melted and cooled to room temperature
- 6 each apples, peeled, cored and cut into medium dice (about 6 cups of diced apples)
- 1/4 cup granulated sugar
- 1 1/2 teaspoon cornstarch
- 2 teaspoon freshly grated nutmeg
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- 3 tablespoon unsalted butter
- 2 cup granulated sugar
- 1 cup each orange
- 3 cup each eggs (grade a large)
- 1/2 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 cup 1 percent buttermilk
- 1/4 cup calvados (apple brandy)
- 8 ounce (+ 3 tablespoons to coat the pan) unsalted butter, at room temperature
- 3 cup (+ 3 tablespoons to coat the pan) all-purpose flour
- 1/2 teaspoon vanilla extract
Preparation
Baking Directions:
To make the streusel topping:Preheat oven to 325 degrees Fahrenheit.
Place the pecans on a parchment-lined baking sheet.
Bake in preheated oven for 15 minutes.
Carefully transfer the nuts from the hot pan to a plate and refrigerate for 15 minutes, or until cool.
In a sauté pan over medium-low heat, toast the oats, cooking about 6-8 minutes, continually moving the pan back and forth.
Transfer the oats to a plate and refrigerate for 15 minutes, or until cool.
Into the bowl of a food processor, add flour and cooled nuts.
Blend for 10-15 seconds.
Transfer the mixture to a mixing bowl.
Add the sugars, oats, cinnamon, salt and pepper and combine.
Slowly pour in the cooled, melted butter, using your hands or a fork to blend it into the dry mixture.
(If the butter is warm, the mixture will clump and the pieces of crumble will have a doughy finished texture.)
Sprinkle the crumb onto a parchment-lined baking sheet and bake in preheated oven (325 degrees Fahrenheit) for 20-30 minutes, or until golden brown.
Remove from oven and reserve.
To prepare the apples:Place the diced apples into a mixing bowl.
In a small bowl, thoroughly mix together the sugar, cornstarch, nutmeg, cinnamon and allspice.
Sprinkle on top of the apples and toss together.
In a 12-inch sauté pan over medium heat, melt the butter.
Once the butter has melted, add the apple mixture and cook, stirring every minute or two, until apples are slightly tender and soft just on the outside, about 5-6 minutes.
Remove from heat, transfer to a bowl, and immediately refrigerate.
To make the bundt cake:Preheat oven to 350 degrees Fahrenheit.
Brush 3 tablespoons softened butter into the bundt pan, taking care to get the butter into all of the pan's creases.
Sprinkle 3 tablespoons all-purpose flour into the pan and swirl the pan (over your kitchen sink) until all of the butter is coated in flour.
Into the bowl of an electric mixer, add remaining butter and granulated sugar.
Zest the orange into the bowl.
(Note: Always zest directly into the bowl to capture the essential oils.)
Using the paddle attachment, beat on medium-high speed for 2 minutes.
Lower the speed and add the eggs one at a time, incorporating each before adding the next.
Stop the mixer and use a rubber spatula to scrape down the sides of the bowl.
Sift together remaining flour and baking soda.
Add the salt to the dry ingredients.
Add brandy and vanilla to the measured buttermilk.
Alternate adding dry and wet ingredients to the batter in three intervals, starting and ending with the dry ingredients.
Add cooled apple mixture to the bottom of the prepared man, making sure it is distributed in an even layer.
Add the cake batter on top of the apples.
Bake in preheated oven on center rack for 1 hour, or until a wooden skewer comes out clean and dry when inserted into the center of the cake.
Remove the cake from the oven and immediately invert it onto a cooling rack with a baking sheet underneath.
Slowly lift the pan off of the cake.
If any apples stick to the pan, remove them using a rubber spatula and immediately transfer them to the top of the cake.
While the apples are hot and moist, sprinkle the baked streusel topping to cover the top of the cake.
Let cool completely, about 1 hour.
