Preheat the oven to 325°F.

Make the streusel: in a medium bowl whisk together the flour, brown sugar and spices. Using your fingers (my preference) or a pastry cutter, rub or cut the cold cubed butter into the flour mixture. When it resembles coarse crumbs, mix in the chopped pecans. Set aside.

Grease and flour a bundt pan. I used 1 mini loaf pan and a 10 cup bundt pan. Be sure to choose a bundt pan with a relatively flat top for the streusel to spread out in. Set the prepared pan aside.

Whisk together the flour, baking soda, salt and ground ginger. Set aside.

Using an electric mixer, beat the butter until creamy. Scrape down the sides and bottom of the bowl. Add the sugar in 3 installments, while beating and scraping as needed. Then beat on medium high speed until light and fluffy.

Beat in the eggs one at a time, beating to incorporate each one. Scrape the sides and bottom of the bowl as needed. Beat in the vanilla.

With the mixer on the lowest speed, add the flour mixture and sour cream, in 3 and 2 additions respectively, alternating, and beginning and ending with the flour mixture. When there are just a few streaks of flour remaining, add the apple chunks and gently fold until all flour is incorporated.

Sprinkle half of the streusel mixture into the bottom of the pan (or pans if you are also using mini pans). Scrape half of the cake batter over the streusel and spread it out evenly. Sprinkle the remaining streusel over this batter, and then scrape the rest of the batter over that streusel.

Bake for about 50 minutes for a smaller bundt pan and 65 minutes for a larger. Either way, you will know when the cake is done because it will brown, pull away from the sides of the pan, and a cake tester inserted into the center will come out clean.

Let cool for 10-15 minutes in the pan, before inverting onto a cooling rack.

While the cake is cooling, whisk the buttermilk and powdered sugar together. When the cake is cool, drizzle the glaze over the cake. Let set and then slice.