Preheat oven to 350°F. Spread pecans in a single layer on a baking sheet. Toast for 6-8 minutes until fragrant then set aside to cool. Lower oven temperature to 325°F.
Using an electric mixer, cream together butter, granulated sugar, brown sugar and vanilla. Beat for 2 minutes or until fully combined.
Add eggs one at a time beating well after each addition.
In a separate medium size mixing bowl, use a whisk to sift together flour, cinnamon, baking soda, baking powder, salt, cloves and nutmeg.
Lower the speed of the mixer and add dry ingredients alternately with applesauce beginning and ending with flour. Mix until fully combined. Add 1 cup pecans, mixing in by hand.
Butter and flour a 10 inch Tube pan (Angel food cake pan) with baking spray.
Spread batter evenly in pan. Bake in center of oven for 1hr 20 minutes - 1hr 30 minutes. Check at 45 minutes and lay foil on top to prevent over browning. Continue to bake until a toothpick inserted into the center shows moist crumbs.
Remove from oven and cool in pan for 20 minutes, then remove to a cooling rack to cool completely.
Brown Butter Glaze: Melt butter over medium-low heat in a heavy bottomed saucepan. simmer for 5-10 minutes until amber in color. Remove from heat, and pour into a mixing bowl leaving as much of browned sediment behind as possible. (You can also strain through a fine mesh sieve) Add powdered sugar and vanilla to the mixing bowl, whisking or beating with an electric mixer until combined. Add half and half 1 Tbsp at a time until drizzle consistency.
Drizzle glaze over cooled cake and garnish with reserved ¼ cup pecans. Store chilled in an airtight container.