Preheat oven to 350 degrees.

Butter & flour 9x5-inch loaf pan.

In a small bowl, mix 1/2 cup brown sugar, cinnamon & nutmeg. Set aside.

In a medium bowl, toss apples with 1 tblsp brown sugar, 1 tblsp sugar, apple pie spice & walnuts. Set aside.

In a larger bowl, cream butter then add 2/3 cup sugar. Beat until light & fluffy, about one minute.

Add one egg at a time & mix. Scrape down bowl & mix for one minute until slightly pale in color.

Add vanilla & mix until combined.

In a small bowl, mix flour with baking powder & baking soda.

Alternate adding flour mixture & sour cream into the batter. Mix just to combine but do not over mix batter.

Pour half of the batter into the prepared pan & spread to sides.

Add half of the apple mixture but poke the apples down into the batter.

Sprinkle with half the sugar mixture.

Repeat with the rest of the batter, apples & sugar mixture, patting down the apples into the batter before topping with the last of the sugar mixture.

Bake for 50 to 60 minutes or until toothpick comes out clean.

While cake is baking, prepare glaze.

Combine brown sugar, butter, caramel & milk in a small sauce pan.

Heat to a boil & simmer on medium low for 2 minutes with out stirring.

Remove from heat & sift in the powder sugar while you whip. If it lumps, just pass through a small sieve.

Let it sit about 10 minutes.

Once cake is out of the oven, cool in the pan on a rack for 15 minutes.

Loosen sides & flip out of pan & onto a cooling rack, then place the rack over a sheet pan.

Drizzle the glaze over the top & let it melt into the warm cake.

Serve warm or cool completely.