Preheat oven to 350. Grease and flour a 10" bundt cake pan and set aside.

In a large bowl (like the bowl of your stand mixer), combine the butter and sugar and beat with an electric mixer on high speed until light and fluffy (about 90 seconds). Add eggs, one at a time, mixing completely after each addition. Add the vanilla and mix to combine.

In a medium bowl, combine flour, baking powder, baking soda, and salt. Add 1/3 of the flour mixture, beating until completely combined. Add 1/2 of the sour cream, mix completely, then add another 1/3 of the flour, mix completely. Add the last of the sour cream, mix completely, then add the final 1/3 of the flour mixture. Mix until combined and set aside.

Place the chopped apples in a small mixing bowl. Sprinkle with flour, brown sugar, and spices and toss to coat evenly. Set aside (but not too far aside--you'll need them in just a second.)

Pour enough batter into the bottom of the pan to cover about 1" of the bottom of the pan. Cover this layer with about 1/2 of the apples. Spread enough batter over the apples to completely cover them, then spread the remaining apples over the batter layer. Spread the last of the batter over the apples. Bake in the preheated oven for 45-55 minutes or until golden and a pick inserted into the center of the cake comes out clean. Remove the cake from the oven and allow to cool completely.

Invert the cake onto a serving plate. If desired, whisk together the glaze ingredients and drizzle over the cake. Makes 16 servings.