Applesauce Cake with Caramel Glaze

INGREDIENTS

Cake

• Unsalted butter, for the pan
• 2 cups all-purpose flour, plus more for the pan
• 2 teaspoons ground cinnamon
• 1 1/2 teaspoons baking soda
• 1 teaspoon ground ginger
• 1 teaspoon kosher salt
• 1/4 teaspoon finely ground black pepper
• 1/4 teaspoon ground allspice
• 2 large eggs
• 1 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1 1/2 cups unsweetened applesauce
• 2/3 cup vegetable oil
• 1 teaspoon pure vanilla extract

Caramel Glaze

• 1/2 cup packed light brown sugar
• 1/3 cup heavy cream, plus more as needed
• 4 tablespoons unsalted butter, cut into chunks
• 1/4 teaspoon kosher salt
• 3/4 cup sifted powdered sugar, plus more as needed

DIRECTIONS

1. Make the cake: Heat the oven to 350°F. Butter and flour a 12-cup Bundt pan. In a medium bowl, sift together the flour, cinnamon, baking soda, ginger, salt, black pepper, and allspice. In a large bowl or the bowl of a stand mixer, beat the eggs, granulated sugar, and brown sugar until light and airy. Mix in the applesauce, oil, and vanilla until smooth.
2. Using a spatula, fold in the dry ingredients, being careful not to overmix. Pour the batter into the prepared pan and bake for about 45 minutes, until a tester inserted into the center of the cake comes out clean. Let cool for 10 minutes in the pan set on a wire rack before turning it out and letting it cool completely on the rack—make sure the cake isn't at all warm before you make the glaze.
3. Make the glaze: If desired, place a piece of foil or parchment under the wire rack to catch any drips before you start the glaze. In a medium saucepan, combine the brown sugar, cream, butter, and salt and set over medium heat. Bring to a full rolling boil, stirring constantly, and boil for 1 minute exactly. Remove from the heat.
4. Let cool for a couple of minutes, then gradually whisk in the powdered sugar until you have a thick but pourable consistency (you may not need all of the sugar). If the mixture seems too thick, add a splash of cream to thin it out a little. Immediately pour the glaze over the cake, moving slowly and evenly to cover as much surface area as possible. Let the glaze set before serving.