Spiced Upside-Down Apple Bundt Cake
"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...."
INGREDIENTS
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1/4 cup(s) pecan halves
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2 tablespoon(s) rolled oats
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1/2 cup(s) plus 1 tablespoon all-purpose flour
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2 tablespoon(s) packed light brown sugar
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2 tablespoon(s) granulated sugar
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3/4 teaspoon(s) kosher salt
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1/4 teaspoon(s) freshly ground black pepper
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1/8 teaspoon(s) cinnamon
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4 tablespoon(s) unsalted butter, melted
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2 1/4 cup(s) granulated sugar
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1 1/2 teaspoon(s) cornstarch
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1/2 teaspoon(s) freshly grated nutmeg
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1/2 teaspoon(s) cinnamon
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1/4 teaspoon(s) allspice
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4 Granny Smith apples, peeled cored and cut into 1/2-inch dice (2 pounds)
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2 stick(s) plus 3 tablespoons unsalted butter, at room temperature
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3 cup(s) all-purpose flour
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1/2 teaspoon(s) baking soda
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1 teaspoon(s) kosher salt
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1 cup(s) buttermilk
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1/4 cup(s) Calvados
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1/2 teaspoon(s) pure vanilla extract
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2 teaspoon(s) finely grated orange zest
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3 large eggs
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