Buttery Apple Pound Cake

1/3 cup light brown sugar
1/3 cup chopped toasted pecans
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
3/4 cup (1 1/2 sticks) butter, softened
1 1/2 cups granulated sugar
3 large eggs
1/2 teaspoon vanilla extract
3 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 1/2 cups sour cream
1 1/2 cups peeled, thinly sliced apples

Glaze
2 tablespoons butter
1/2 cup light brown sugar
2 tablespoons milk
1/2 teaspoon vanilla extract

Preheat oven to 350 degrees F. Grease and flour a 10-inch tube pan; set aside.

Combine brown sugar, pecans, cinnamon and nutmeg; set aside.

Cream butter with electric mixer until smooth. Gradually beat in sugar. Beat in eggs and vanilla extract.

Combine flour, baking powder, baking soda, and salt. Alternately add sour cream and dry ingredients to butter mixture, beating well after each addition. Spoon half the batter into prepared pan. Arrange apple slices on batter. Spoon half the brown sugar mixture over the apples and press lightly into batter. Spoon remaining batter over apple mixture. Sprinkle top with remaining brown sugar mixture. Bake 60 to 70 minutes or until a wooden pick inserted in the center comes out clean. Remove from oven.

Cool on wire rack 15 minutes. Gently loosen cake from pan with sharp knife. Invert onto cooling rack. Serve slightly warm, if desired.

For glaze: In small saucepan heat butter over medium heat until it starts to brown. Remove from heat. Stir in sugar, milk, and vanilla. Stir until smooth. Drizzle over cake.