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For the toasted pecans:
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(Note: You'll need 1 1/2 cups of chopped pecans. I toasted some extra to make sure that I had a full 1 1/2 cups for the recipe).
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1. Preheat oven to 200 F.
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2. Lay pecans out on a cookie sheet.
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3. Bake in the oven for 10 minutes.
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4. Remove them from the oven, let them cool then chop them up.
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For the applesauce:
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1. Put the chopped up apples in a large pot.
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2. Add cinnamon stick, cinnamon, ground ginger, water, sugar and lemon juice. Bring to a boil over medium heat.
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3. Once at a boil, reduce temperature to medium low.
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4. Cook for about 20 minutes until all the apples are tender and mushy. Remove from heat and set aside. You can mash the apples down more if you like, but I prefer to leave yummy apple chunks.
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For the crumb topping:
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1. Stir together butter, dark brown sugar, oats, cinnamon and salt until crumbly.
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2. Stir in 1/2 cup of the chopped toasted pecans. Set aside.
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For the cake:
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1. Preheat oven to 350 F.
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2. Coat a 10-inch angel food cake pan with butter or cooking spray; set aside.
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3. Sift flour, baking soda, nutmeg, cloves, ground ginger, cinnamon and salt into a medium sized bowl; set aside.
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5. Put butter, granulated sugar, and light brown sugar in a bowl and mix until smooth. Mix in the eggs, one at a time. Mix in 2 heaping cups of the applesauce and then mix in the flour mixture. Stir in the remaining 1 cup of chopped toasted pecans.
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6. Pour batter into the oiled pan and then sprinkle reserved crumb topping over the top of the batter. Lay the apple slices on top, tucking some into the batter.
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7. Bake until a cake tester inserted near center comes out clean, about 1 hour and 10 minutes. Let cool in pan on a wire rack.
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Adapted from Martha Stewart.
