Moist Apple Spice Bundt Cake with Sour Cream

Cake
2 Preheat the oven to 325 degrees F.
3 Grease and flour a 12-cup bundt pan.
4 In the bowl of an electric mixer fitted with the paddle attachment, beat together the brown sugar and butter on medium-high speed for 5 minutes or until light and fluffy.
5 Beat in the eggs, 1 at a time, until well mixed.
6 In another bowl, whisk together the flour with the baking powder, baking soda, cinnamon, chipotle, cloves, salt and nutmeg.
7 In another bowl, whisk together the sour cream, whiskey, and vanilla until smooth.
8 Stir in the lemon zest.
9 With the mixer on medium speed, add the dry mixture and sour cream mixture to the butter mixture in three additions, starting and ending with the flour mixture.
10 Fold in the diced apples, grated apples, and pecans.
11 Spoon the batter into the prepared bundt pan.
12 Bake until the cake is golden brown and a skewer inserted into the cake comes out dry - about 60 minutes - start checking at 50 minutes. It will register about 200℉ on an instant-read thermometer when it's done. Don't over-bake or it will be dry.
13 Cool in the pan 10 minutes, then run a paring knife around the sides of the pan to release the cake.
Glaze
16 Combine 1/2 cup sugar and 1/2 cup whiskey in a saucepan on low heat.
17 Stir until the sugar dissolves and the mixture begins to simmer.
18 Let simmer 2 minutes.
19 Add lemon juice and stir.
20 Cool slightly and brush on all surfaces of the warm cake.