- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
David Guas, co-author of the cookbook DamGoodSweet, tops his apple Bundt cake with a nicely salty streusel of pecans and toasted rolled oats. He bakes the streusel on its own to make it extraordinarily crisp, then pats it over the warm cake right out of the oven.
Ingredient:
- 1/4 cup pecan halves
- 2 tablespoons rolled oats
- 1/2 cup plus 1 tablespoon all-purpose flour
- 2 tablespoons packed light brown sugar
- 2 tablespoons granulated sugar
- 3/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon cinnamon
- 4 tablespoons unsalted butter, melted
- 2 1/4 cups granulated sugar
- 1 1/2 teaspoons cornstarch
- 1/2 teaspoon freshly grated nutmeg
- 1/2 teaspoon cinnamon
- 1/4 teaspoon allspice
- 4 Granny Smith apples (2 pounds)—peeled, cored and cut into 1/2-inch dice
- 2 sticks plus 3 tablespoons unsalted butter, at room temperature
- 3 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 cup buttermilk
- 1/4 cup Calvados
- 1/2 teaspoon pure vanilla extract
- 2 teaspoons finely grated orange zest
- 3 large eggs
