BUTTERY POUND CAKE
1/2 c. plus 1/3 c. brown sugar, packed and divided
1/2 c. chopped pecans, toasted
1 t. cinnamon
1 t. ground nutmeg
3/4 c. plus 2 T. butter, softened and divided
1 1/2 c. sugar
3 c. all purpose flour
1 1/2 t. baking powder
1 1/2 t. baking soda
1/2 t. salt
1 1/2 c. sour cream
2 t. vanilla extract, divided
1 1/2 c. apple, peeled, cored and thinly sliced
2 T. milk
Combine 1/3 cup brown sugar, pecans, cinnamon and nutmeg in a small bowl; set aside.
Beat 3/4 cup butter at medium speed with an electric mixer until creamy. Gradually add 1 1/2 cups sugar, beating 5 to 7 minutes. Add eggs, one at a time, beating just until yellow disappears.
Combine flour, baking powder, baking soda and salt in another bowl. Add sour cream and flour mixture; beat at a low speed after each addition just until mixture is blended. Stir in one teaspoon vanilla.
Spoon half of batter into a greased and floured 12-cup Bundt pan. Arrange apple slices over batter, then spoon half of brown sugar mixture over apples; gently press into batter.
Top with remaining batter, then sprinkle with remainning brown sugar mixture. Bake at 350 degrees for one hour or until a toothpick inserted in center comes out clean. Cool in pan on a wire rack for 15 minutes; remove from pan and cool completely on wire rack.
Heat 2 tablespoons butter in a small saucepan over medium heat until butter starts to brown. Remove from heat and stir in remaining 1/2 cup brown sugar, milk and one teaspoon vanilla. Stir until smooth; drizzle glaze evenly over cake. Serves 16.