Recipe information
Yield
makes one 10-inch cake
Ingredients
Preparation
Step 1
Preheat the oven to 350°F. Coat a 10-inch angel-food-cake pan with cooking spray; set aside. Make the crumb topping: Stir together 4 tablespoons butter, the dark-brown sugar, oats, 3/4 teaspoon cinnamon, and 1/4 teaspoon salt until smooth. Stir in 1/2 cup pecans; set aside.
Step 2
Make the batter: Sift the flour, baking soda, nutmeg, cloves, and remaining 2 teaspoons cinnamon and 3/4 teaspoon salt; set aside. Put the remaining 8 tablespoons (1 stick) butter, the granulated sugar, and the light-brown sugar in the bowl of an electric mixer fitted with the paddle attachment. Cream on medium speed until smooth, about 3 minutes. Mix in the eggs, 1 at a time. Reduce speed to low; mix in the applesauce and then the flour mixture. Stir in the remaining cup nuts by hand.
Step 3
Pour the batter into the oiled pan; sprinkle the reserved crumb topping over the batter. Lay the apples on top, tucking some into the batter.
Step 4
Bake until a cake tester inserted near the center comes out clean, about 1 hour and 10 minutes. Let cool in the pan on a wire rack. Store at room temperature, covered with plastic wrap, up to 3 days.
