Cranberry Pear Cake

In a small bowl, combine the brown sugar, pecans, cranberries and apple pie spice; set aside. In a large mixing bowl, cream butter and sugar until fluffy. Add eggs, one at a time, beating after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream. Beat just until combined. Fold in pears.

Pour half of the batter into a greased and floured 10-in. fluted tube pan. Sprinkle with half of the pecan mixture; top with remaining batter and pecan mixture.

Bake at 350° for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. In a bowl, whisk the glaze ingredients until smooth; drizzle over cake.