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*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.
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For the cake:
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Preheat oven to 350 degrees F. Grease and flour two 9-inch round cake pans.
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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.
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Sift together the flour, baking powder, baking soda, salt, and apple pie spice in a separate bowl.
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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.
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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.
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To make the frosting, combine the confectioners' sugar and apple pie spice in a medium bowl and whisk together until well combined. Set aside.
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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.
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Frost cake as desired and sprinkle top with chopped nuts.
