Butter a 10 inch (20 cm.) springform pan and coat with ¼ cup of sugar. Discard excess of sugar. Set aside.Place 1 cup butter, and remaining sugar in the mixer. Beat at medium speed for 5 minutes approximately. scraping down the sides with a rubber spatula, Add eggs, one by one, beating 1 minute after each addition. Remove bowl from mixer and fold in applesauce.
Sift together 2¾ cup flour, 1 teaspoon cinnamon, ¼ teaspoon nutmeg, clove, salt and baking powder. Fold into applesauce mixture. Add pecans, vanilla, brandy (if using) and apple slices. Mix carefully until just combined. Transfer batter to prepared pan.In a small bowl, combine remaining flour, cinnamon, nutmeg, brown sugar and ginger.Mix with fingers until just combined and sprinkle over batter in pan.
Bake in preheated moderate oven 350°F (180°C) for 1 hour and 50 minutes or until tester comes out almost clean. Transfer to a wire rack and cool completely.Unmold before serving.
5 lb 8 oz (2 ½ k) apples, peeled and coredSugar to taste2 cinnamon sticks.
Place apples with water and 1 cinnamon stick in a medium size saucepan. Bring to a boil until apples are very soft. Drain liquid and force apples through a strainer. Return apples to saucepan and add sugar to taste. Add 1 cinnamon stick and cook stirring until the desired consistency. Remove cinnamon stick and cool before using.