Apple Nutty Cinnamon Cake (contains wheat flour)

Courtesy of Beatrice Peltre, La Tartine Gourmande at http://www.latartinegourmande.com

3.5 oz. Dowd and Rogers Italian chestnut flour
3.5 oz. all purpose flour
3 large eggs
5 ¼ oz. sugar
½ cup minus 1 tablespoon buttermilk
1 stick (8 tablespoons) salted butter, melted
2 Pink Lady apples
2 oz. pecans
1 teaspoon ground cinnamon
1 ½ teaspoons baking powder

Preheat your oven at 350 F. Mix and sift the two flours together in a large bowl. Add the baking powder and cinnamon. Melt the butter. Place the eggs with the sugar in the bowl of your stand mixer and beat until white. Remove and add the flours with a wooden spoon. Mix well, then add the melted butter. Mix until absorbed before adding the buttermilk. Add the apples (diced and keep a few slices for the top) and the pecans (coarsely chopped). Grease a rectangular cake mold and add flour to coat it. Pour the batter in the mold. Place a few apple slices on top. Place in oven for 50 minutes to 1 hour, or until the blade of a knife comes out clean when inserted in the middle of the cake.