Heat the three tablespoons of brown sugar in a skillet. Add the chestnuts and toss and cook to caramelize. Remove from heat and let cool

Peel and core the apple. cut the flesh into small pieces.

Toss the apple pieces with the caramelized chestnuts.

Preheat the oven to 350 degrees f.

Grease and flour a bundt pan.

In a separate bowl whisk together the flour,  salt, and baking powder.

Cream together the cup of brown sugar and the butter. Beat for 3 minutes.

Add the eggs one at a time making sure each is incorporated fully into the batter before adding the next.

Beat in the vanilla extract.

Add the dry ingredients to the butter and beat until just combined.

Mix in the caramelized chestnuts and apple pieces.

Transfer the batter to the prepared bundt pan.

Place the pan in the oven and bake for 45 minutes or until a knife inserted into the cake comes out clean.

Remove from oven. Let the bundt cool in the pan for 15 minutes.

Remove the cake from the pan and transfer it to a wire rack fitted over a baking sheet lined with baking paper.

Let the cake cool completely.

Add the apple brandy to the powdered sugar one tablespoon at a time, whisking to combine. Stop adding the brandy when the mixture reaches a pourable glaze.

Drizzle the glaze over the cake.

Let the glaze harden completely before slicing and serving.