Apple-Caramel Pound Cake

To prepare cake: Preheat oven to 325°F. Coat a 9-by-5-inch loaf pan with baking spray. Beat 8 tablespoons butter with an electric mixer on medium speed until creamy, about 1 minute. Gradually add 1 1/4 cups brown sugar, beating until light and fluffy, about 5 minutes. Add eggs, 1 at a time, beating just until incorporated, about 1 minute.

Whisk flour, baking powder, cinnamon, salt and baking soda together in a medium bowl. Add the flour mixture to the butter mixture alternately with sour cream, beginning and ending with the flour mixture. Beat the batter at low speed just until blended after each addition, about 2 minutes total. Beat in vanilla. Gently stir in chopped apple just until incorporated. Spoon the batter into the prepared pan.

Bake until a wooden pick inserted in the center comes out clean, 55 to 60 minutes, tenting with foil during the last 15 to 20 minutes to prevent overbrowning, if needed. Cool the cake in the pan on a wire rack for 10 minutes. Run a butter knife or offset spatula around the edges of the cake; remove from the pan and let cool completely on the rack, about 1 hour.

To prepare caramel glaze: Bring brown sugar, butter and cream to a boil in a small saucepan over medium heat, whisking constantly. Boil, stirring constantly, for 1 minute. Remove from heat; whisk in vanilla. Whisk in confectioners' sugar. Let cool, whisking occasionally, until thickened, about 5 minutes. Spoon over the cooled cake. Let stand for 15 minutes to set.