Preheat oven to 375 degrees F. Lightly coat Bundt cake pan with butter and dust with flour.

In large bowl, whisk to combine flour, baking powder, baking soda, cinnamon, nutmeg, allspice and salt. Set aside.

In another bowl, use hand mixer on high-speed to beat butter, brown sugar and cane sugar until pale and fluffy – about 2-3 minutes.

One at a time, add eggs. Then add vanilla extract, apple butter and oil. Mix until combined. While hand mixer is on low-speed, add dry ingredients to sugar mixture. Then add almond milk and continue mixing until batter is combined and smooth, about 3-4 minutes. )Note: The batter should be thick, yet easy to stir.) Fold in diced apples until incorporated.

Scoop out batter evenly into Bundt cake pan and bake for 40-45 minutes, or until a toothpick or butter knife comes out clean when tested all around the cake.

Remove cake from oven and let it cool completely in the pan before removing. Once cool, gently transfer it to cake stand or dish. Tip: Let cake cool for at least 1-2 hours in a cool place.

In bowl, whisk powdered sugar, vanilla extract and almond milk until glaze is smooth and thick.

Once the cake has cooled completely and is on cake stand or dish, generously drizzle vanilla glaze on top and sprinkle with toasted nuts, if desired.