• Prepare bundt pan by greasing the sides and centre with butter, and flouring the sides and centre.
• Shake the pan with the flour in it to coat all sides of the pan.
• Dump out excess flour.  Set aside.
• Preheat oven to 375°F.
• In a bowl, cream together butter and sugar until light and fluffy.
• Add in eggs, one at a time and beat after each addition.
• Add vanilla and buttermilk and mix to combine.
• Beat for 1 minute till the mixture is light and the butter is completely mixed with the buttermilk.
• Prepare the apples by peeling, coring, and chopping into small cubes.
• Stir into the egg-buttermilk mixture.
• In a separate bowl combine flour, baking powder, cinnamon, cardamom, and salt.
• Add to the batter.
• Mix until just combined. Don’t over beat.

 Streusel topping:

• In a small prep bowl, combine cinnamon, maple sugar, and butter to make a paste.
• Prepare the apples by peeling, coring, and chopping into small cubes.
• Add the apples to the cinnamon-sugar paste, along with the pecans.
• Mix to combine.
• The apples and pecans will be chunky in the butter-maple sugar paste.  This is expected.

To assemble the bundt cake:

• Sprinkle 1/3^rd of the streusel topping into the bottom of the prepared bundt pan.
• Spread ½ of the batter on top of the streusel topping in the bundt pan.
• Sprinkle 1/3 rd of the streusel topping on top of the batter, spreading it evenly.
• Pour the remaining batter into the bundt pan.
• Top with the remaining streusel mixture.
• Knock the bundt pan firmly on the counter to dislodge any holes in the batter.
• Place the bundt pan on the middle rack of the oven.
• Bake for 30 to 45 minutes at 375°F.
• Cake is done when it pulls away from the sides of the pan and when a toothpick inserted into the center of the cake comes out clean.
• Remove the cake pan from the oven and place on a rack.
• Cool for 10 minutes in the cake pan.
• Loosen the sides and center of the pan using a silicone spatula.
• Invert the pan over a plate.
• Place the plate on the cooling rack with the cake inside.  Finish cooling.
• Remove the pan when the cake drops onto the plate of its own accord. This often happens immediately upon the pan being inverted, but it can take a few minutes with very intricate designs.