Applesauce Cake with Caramel Sauce

For the cake:
Grease and flour a bundt pan. Preheat oven to 350 F.

In a large bowl stir together the butter and sugar until fluffy. Mix in the egg and then the applesauce. Set aside.

In a mixing bowl combine the flour, baking soda, salt and spices. Sift this 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 the top. Bake on the middle rack of the oven for about 40-50 minutes or until the cake bounces back or a toothpick, when inserted, comes out clean. Remove pan from oven.

Let cake cool in the pan for 3 minutes, set on an 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.

For the icing:
In a small bowl mix together the milk and sugar and pour over the cake while it is still very warm.

For the caramel sauce:
Combine the sugar and water in a medium saucepan over medium-high heat, stirring occasionally until it comes to a boil. Then let it boil without stirring for 10-14 minutes or until the color is a deep caramel 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 tablespoon at a time. Add in the rest of the butter and the vanilla and stir until smooth. Serve warm over the cake.

Caramel sauce recipe adapted from Very Best Baking.