In a medium saucepan combine apples, granulated sugar, cinnamon, cornstarch and cider. Heat over medium heat for5-6 minutes until apples soften and a liquid thickens. Set aside to cool.

Mix dark brown sugar and cinnamon in a small bowl and set aside.

Preheat oven to 350° Degrees F. Grease a 9x13 baking pan and set aside.

In the mixing bowl of a stand mixer fitted with the paddle attachment beat butter and sugar, about 3 minutes until fluffy. Add applesauce, vanilla and eggs and mix on medium until combined.

Add the dry mixture and the sour cream in alternating parts, starting and ending with the dry.

Mix until just combined.

Spread ½ the cake batter in the bottom of the prepared pan. Top with the apple mixture, spreading carefully to cover the batter. (I placed dollops of the apple mixture in rows and then spread them out) Then top with 1/2 of the brown sugar, sprinkling all over the apple mixture.

Cover with the remaining batter and sprinkle the remaining 1/2 of the brown sugar all over the top.

Bake 35-40 minutes, or until the center of the cake is set.

While the cake is baking prepare the glaze by mixing the powdered sugar, milk and vanilla in a medium bowl.

When cake is done, immediately poke holes in the cake using a knife or dowel, about 30 pokes.

Pour the glaze over the top of the cake spreading to cover it completely.

Let the glaze set up for about 20 minutes before serving.