Preheat oven to 350 degrees F. Combine brown sugar, pecans, cinnamon and nutmeg; set aside. Cream butter with electric mixer until smooth. Gradually beat in granulated sugar. Beat in eggs and vanilla. Combine flour, baking powder, baking soda and salt. Alternate adding sour cream and dry ingredients to butter mixture, beating well after each addition.

Spoon 1/2 of the batter into well-buttered and floured 12-cup bundt pan or 10-inch tube pan. Arrange apple slices on batter. Spoon 1/2 of the brown sugar mixture over 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 toothpick 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.

Directions for Toasted Butter Brown Sugar Glaze:
In small saucepan, heat butter over medium heat until it starts to turn brown. Remove from heat. Stir in sugar, milk and vanilla. Stir until smooth Drizzle on cake

Photo and Recipe Courtesy of The American Butter Institute (Butter Is Best).