1-Getting started: Getting started with this applesauce cake is as fun as it is simple think of it like chatting with friend over a cup of tea while you bake. First off, preheat your oven to 350°F and butter and flour a 12-cup Bundt pan to keep everything from sticking. Gather all your ingredients so you can mixing without any interruptions, making the process smooth and enjoyable.

2-Next, in a medium bowl, sift together the 2 cups all-purpose flour, 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, and 1/4 teaspoon ground allspice this step helps the dry ingredients blend evenly. In a large bowl, beat the 2 large eggs with 1 cup granulated sugar and 1/2 cup packed light brown sugar until they’re light and airy, which adds a nice lift to your cake. Then, mix in the 1 1/2 cups unsweetened applesauce, 2/3 cup vegetable oil, and 1 teaspoon pure vanilla extract until smooth and combined.

3-Now, gently fold the dry ingredients into the wet mixture, being careful not to overmix so your cake stays tender. Pour the batter into your prepared pan and bake for 45 50 minutes, or until a tester like a toothpick comes out clean. Let the cake cool in the pan for about 10 minutes on a wire rack before turning it out to cool completely that’s your cue to move on to the caramel glaze.

4-For the glaze, set up some foil or parchment under your cooling rack to catch drips and keep things neat. In a saucepan, combine 1/2 cup packed light brown sugar, 1/3 cup heavy cream, 4 tablespoons unsalted butter cut into chunks, and 1/4 teaspoon kosher salt. Bring it to a full rolling boil over medium heat, stirring constantly, and boil for exactly 1 minute. Remove from heat, let it cool for a few minutes, then whisk in 3/4 cup sifted powdered sugar until it’s thick but pourable if it’s too thick, add a little extra cream. Pour the glaze right over the cooled cake and let it set before serving. This whole process, from prep to plate, takes about 30 minutes of prep and 45 50 minutes of baking, so it’s ready before you know it.