Sauté apples (medium heat) in a large saucepan with 2 T. butter until apples begin to soften.
Add cinnamon, ginger, nutmeg, and cloves. Stir in Aged Apple Balsamic Vinegar and reduce heat to low.
Cook for 8-10 minutes or until the vinegar begins to thicken and then remove from heat.
Preheat oven to 325 degrees.
Generously oil a Bundt cake pan and sprinkle with sugar and cinnamon to completely cover the bottom and sides of the pan. Set aside.
Combine eggs, sugar, Tuscan EVOO, and vanilla in a large mixing bowl. Beat for 2-3 minutes. Slowly add flour, remaining spices, salt, baking soda, and baking powder.
Stir in chopped nuts and cooked apples. Mix until combined.
Pour into prepared Bundt cake pan. Place in preheated oven and bake for 50-55 minutes (or until cake tested inserted into the center comes out clean).
Transfer the pan to a wire rack and let the cake cool upright for 15 minutes. Then tap the pan firmly a few times and shake it gently to help loosen the cake. Place a serving platter on top of the cake pan and carefully flip over (inverting cake onto platter).
Drizzle with glaze. Let cake cool before slicing.
Glaze
Combine butter, brown sugar, and Aged Apple Balsamic Vinegar in a small saucepan.
Cook over medium-low heat until sugar is dissolved (stirring constantly).
Drizzle over warm cake.
