Applesauce Cake with Caramel Sauce

Cake

1/2 cup butter, softened

2 cups sugar

1 egg

1 1/2 cup thick applesauce

2 1/2 cup sifted flour

1 1/2 tsp baking soda

1 1/2 tsp salt

1 Tbsp cinnamon

1 tsp ground cloves

2 tsp allspice

1/2 tsp nutmeg

1/2 cup water

1 cup walnuts, optional


Caramel Sauce


2 cups sugar

1/2 cup water

1-14oz cans sweetned condensed milk

1/2 cup butter, divided

2 tsp vanilla extract


Icing (optional)


2 cups powdered sugar

2 Tbsp milk


For Cake:


Grease and flour a bundt pan.  Preheat oven to 350.  Stir butter and sugar together until fluffy.  Mix in the egg and then applesauce.  In a mixing bowl combine the flour, baking soda, salt and spices.  Sift into the butter mixture and mix until just combined.  Add the water and mix to combine.  Fold in nuts if using.


Pour the batter into the prepared pan and spread to even.  Bake on the middle rack of the oven for about 40-50 minutes or until the cake bounces back or toothpick, when inserted, comes out clean.  


Let cool for 3 minutes on elevated cooling rack.  Using a knife, carefully separate the cake from the edges, and middle of the pan.  Jiggle and bounce the cake pan a little to loosen the cake.  Place a plate on top of the pan and flip the cake over.  Allow the cake to cool.


Icing:


Mix the milk and sugar together and pour over the cake while it is still very warm.


For Caramel Sauce:


Combine the sugar and water in a medium saucepan over medium-high heat, stirring occasionally until it comes to a boil.  Let boil without stirring for 10-14 minutes until the cool is a deep carmel color.  Remove from heat immediately.  Pour in the sweetened condensed milk and stir (do not scrape the sides).  Stir in 1/4 cup butter, 1 Tbsp at a time.  Add in the rest of the butter and the vanilla and stir until smooth.  Serve warm over the cake.


Source: Caramel Sauce- Very Best Baking