For the Cake:
Ingredients:
3 and 1/4 cups all purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon nutmeg
1 teaspoon allspice
1.5 cups sugar
1/4 cup unsalted butter, softened
2 large eggs
1/2 cup unsweetened apple sauce
2 tsp pure vanilla extract
1 and 1/4 cups whole milk
2 cups peeled, diced apple

Preheat over to 350 degrees. Using non-stick cooking spray, spray a 10-inch Bundt pan, and dust lightly with flour. Invert the pan and pat over the sink or trashcan lightly to remove any excess flour. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, nutmeg and allspice. Using the whisk attachment, or an electric mixer, cream together the butter and sugar until fluffy. Beat in the eggs, one at a time, followed by the applesauce and vanilla extract. With the mixer set on low, and working in three additions, alternately and carefully, add the flour mixture and milk to the sugar mixture. Mix only until just combined, and then using a spatula, gently fold in the diced apples. Pour into the prepared pan and bake for an hour, or until a wooden skewer comes out clean and the cake springs back when gently pressed. Let the cake cool in pan for 15 minutes, and then turn out onto a cookie rack to cool.

For the Compote:
Ingredients:
3 apples, cored and thinly sliced
1 tablespoon unsalted butter
1 tablespoon cloves
1 stick cinnamon
1/3 cup Calvados, optional

In a medium sauté pan over medium high heat, add the butter and allow to brown slightly. Immediately add the sliced apples and toss to coat. Sauté until nicely colored, approximately seven minutes. Next, lower the heat, add the spices, and deglaze with the Calvados, being careful because the Calvados will most likely ignite (flambé), tilt the pan, and allow the alcohol to burn off. Cook until syrupy, then remove from the heat to cool. Set aside until service.