In a small bowl, combine the cinnamon and sugar and set aside.
Use a vegetable peeler to peel the apples, and a corer to core the apples. Then, dice them into small ½ inch cubes.Tip - It's best to cut the apples small so you can cut the cake into neat slices. Or you will have rough edges like mine. 😜
Place the apple in a bowl, add the salt, cinnamon powder, ground ginger, and nutmeg - Combine well. Cover with plastic wrap to prevent oxidization and set aside.
Preheat the oven at 340 F / 170 C.
In a bowl, combine the flour, baking powder, baking soda, cinnamon powder, ground ginger, nutmeg, and salt.
In a bowl of a stand mixer (or use a hand mixer and mixing bowl like me), whip the eggs for a minute.
Then, gradually add both the brown and white sugar. Whip until sugar is almost dissolved.
Next, gradually add the oil and continue to whip for a minute more.
Then, add the vanilla extract, apple puree, and combine well.
Next, add the flour in three batches and combine well.
Finally, add the chopped apples and nuts (pecans or walnuts).
Pour the batter in the prepared baking pan.
Generously sprinkle the cinnamon sugar all over.
Bake for 35 to 40 minutes until a skewer inserted in the center comes out clean.
Remove from the oven and pour the melted butter a little at at time trying to cover the top surface.Tip - The melted butter help the cinnamon sugar stick to the cake.
Cool for at least 20 minutes before you slice into this cake. If you let the cake cool completely, it will cut into pretty slices without breaking apart.
This cake is delicious warm, cold, or room temperature.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you