Brown Butter Apple Bundt Cake with Bourbon Butterscotch Sauce

For the Apple Cake:
Preheat the oven to 325 degrees (F). 
In a large bowl, whisk the eggs until well combined. Add in both sugars, vanilla, oil, browned butter, and sour cream, and whisk until well combined. Set aside until needed. 
In a medium bowl, whisk together the flour, baking powder, baking soda, spices, and salt until well combined.
Using a rubber spatula, fold the dry ingredients into the wet ingredients, mixing just until combined. Fold in the apples, mixing just until combined. Set aside. 
Using nonstick baking spray, generously spray every nook and cranny of a 10-cup Bundt Cake pan. 
Scrape the batter into the pan and smooth the top. Bake in the preheated oven for 60 to 65 minutes, or until a toothpick inserted in the center comes out clean. 
Cool cake, in the bundt pan, placed on a wire cooling rack, for 12 minutes. Then invert the cake onto the rack and cool completely, about 2 hours. 
For the Bourbon Butterscotch Sauce:
Whisk together the brown sugar and water in a medium-sized saucepan with tall sides.
Cook, stirring frequently, over medium-low heat until the sugar is completely dissolved, about 5 minutes, but maybe a little longer depending on your stove.
Add in the butter and bring the mixture to slow boil over medium-heat. Continue cooking for 8 to 10 minutes, or until dark amber brown. Do not stir during this process!
Remove from heat and immediately whisk in the heavy cream. Be very careful during this step – the caramel will hiss and bubble up aggressively!
Stir in the bourbon and sea salt. Whisk in the confectioners’ sugar until smooth. 
Pour into a large measuring cup and cool for 1 hour, stirring occasionally, or until thick to drizzle on the cake.
Drizzle the glaze on top of the cake and top with pecans, if using. Slice and serve.