APPLE CAKE
1cup chopped pecans
1 cup plus 3 tablespoons unsalted butter, at room temperature
2-1/4 cups superfine sugar
2 large eggs
2-1/2 cups applesauce
2-3/4 cups plus 3 tablespoons flour
1-1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
Pinch of ground cloves
Pinch of salt
1 3/4 teaspoons baking powder
2 teaspoons pure almond extract
2 medium apples, peeled and very thinly sliced (about 1 cup)
1/4 cup light brown sugar
1/4 teaspoon ground ginger
Preheat oven to 325 degrees. Brush a 10-inch spring form pan with butter. Coat with 1/4 cup sugar, lightly tapping out any excess. Set the prepared pan aside. In medium bowl, combine, 1-cup butter and remaining 2 cups superfine sugar. Beat on medium speed, until mixture is light and fluffy, about 5 minutes. Add eggs, one at a time, beating 1 full minute after each addition. Fold in the applesauce, being careful not to over mix. In a separate large bowl, sift together 2-3/4 cups flour, 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, the cloves, salt and baking powder. Fold the flour mixture and chopped nuts into the applesauce mixture. Add vanilla and apple slices, and mix until just combined. Transfer into prepared pan. In a small mixing bowl, combine the remaining 3 tablespoons butter, 3 tablespoons flour, 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, brown sugar and ginger. Mix with fingers until just combined; sprinkle lightly over the batter. Place pan in oven; bake until a cake tester inserted into the center comes out clean, about 1 hour 50 minutes. Transfer to a wire rack to cool completely. Unmold before serving.
