Caramel Apple Pound Cake with Cream Cheese Icing

Preheat oven to 350°. Spray a 12-cup fluted pan with baking spray with flour.

In a large bowl, beat melted butter, granulated sugar, and 1 cup brown sugar with a mixer at medium speed until combined. Add eggs, one at a time, beating well after each addition. Beat in vanilla.

In a medium bowl, whisk together flour, baking powder, apple pie spice, and salt. Gradually add flour mixture to butter mixture, beating until combined.

In another medium bowl, combine apples, cinnamon, and remaining ¼ cup brown sugar. Spoon one-third of batter into prepared pan; top with half of apples; repeat layers once. Top with remaining one-third of batter.

Bake until a wooden pick inserted in center comes out clean, 50 minutes to 1 hour. Let cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack. Top with Cream Cheese Icing. Garnish with walnuts and caramel topping, if desired.

In a medium bowl, beat cream cheese and confectioners’ sugar with a mixer at medium-low speed until smooth. Beat in milk and hot caramel topping until combined.