Apple Spice Cake with Spiced Vanilla Brandy Frosting

*For best flavor results for the frosting, combine the seeds of the scraped out vanilla bean with the brandy in a small ramekin the night before so the flavors really soak in.

For the cake:
Preheat oven to 350 degrees F. Grease and flour two 9-inch round cake pans.

In a standing mixing bowl, beat butter with the brown sugar until light and fluffy. Add eggs, one at a time, beating well after each. Stir in the vanilla. Set aside.

Sift together the flour, baking powder, baking soda, salt, and apple pie spice in a separate bowl.

Add the flour mixture, 1/3 of it at a time, to the butter mixture, alternating with the apple sauce and sour cream. Stir just enough to blend after each addition. Don’t overbeat.

Measure out even amounts of batter into both pans. Bake at 350F for approximately 30 minutes or until a knife inserted all the way in comes out clean. Allow to cool in the pan for 20 minutes, then invert onto a plate to cool fully.

To make the frosting, combine the confectioners’ sugar and apple pie spice in a medium bowl and whisk together until well combined. Set aside.

Beat together cream cheese and butter in a standing mixer on medium speed until fluffy. Add in brandy and vanilla. Slowly add confectioners sugar and spice mixture and beat until light and smooth.

Frost cake as desired and sprinkle top with chopped nuts.