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- 1 cup white whole wheat flour
- 1 cup light brown sugar, firmly packed
- ½ t ground allspice
- ½ t ground ginger
- ¼ t ground nutmeg
- 5 t Vietnamese cinnamon
- ½ cup butter, cold, cubed (1 stick)
- 1 cup pecans, chopped
- For the cake:
- ⅔ cup butter (152 g), softened
- 2 cups sugar
- ⅔ cup sour cream
- 4 eggs
- 1 T vanilla
- 2 cups flour
- ¼ t baking soda
- ½ t fine sea salt
- 1 t ground ginger
- 1½ cups apple chunks (1½ large apples) (I used locally grown Gingergold)
- For the glaze:
- 3 T well shaken buttermilk
- 1-1½ cups powdered sugar (more sugar will result in a more opaque glaze, but it will also be much sweeter)
View Full Recipe at The Spiced Life
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