Applesauce Cake with Caramel Glaze

1. Heat oven to 350°F. Butter and flour a 12-cup bundt pan.
2. In a large bowl, whisk together the flours, baking soda, salt, pepper, and spices. Set aside.
3. Using a stand mixer, beat the eggs with both sugars on medium-high speed until light, 3-5 minutes. Add the applesauce, oil, and vanilla. Mix until well-combined and smooth.
4. Remove the bowl from the stand mixer. Using a spatula, fold the dry ingredients into the wet ingredients being careful to not over-mix. A gentle hand is key here. The batter will not be completely smooth – you should see little lumps of flour.
5. Pour the batter into the prepared pan and bake for 40-45 minutes, until a toothpick inserted in the center of the cake comes out clean. Cool the cake for 10 minutes in the pan on a rack before turning it out and cooling completely on a serving platter.
6. While the cake is cooling, make the glaze. Put the butter in a medium saucepan with the brown sugar, cream, and salt. Set over medium heat and bring to a full rolling boil, stirring constantly. Boil for one minute exactly, and then pull it off the heat.
7. Leave the pan to cool for a couple of minutes, and then gradually whisk in the powdered sugar until it becomes fairly thick but still pourable. If the mixture seems too thick, just add a splash of cream to thin it out a little. Conversely, if it seems too thin, add more powdered sugar, one tablespoon at a time.
8. Once the cake has cooled to just barely warm, pour the glaze over the cake, moving slowly and evenly to cover as much surface area as possible. Let the glaze set slightly, about 10 minutes, before serving.