Jen's Applesauce Cake with Caramel Glaze

Cake:
3/4 C unsalted butter, softened
1 1/2 C sugar
2 large eggs
1 1/4 C unsweetened homemade applesauce
1/2 C sour cream
2 tsp cinnamon
1 1/2 tsp baking soda
1 tsp allspice
1/2 tsp cloves
1/2 tsp salt
1 3/4 C all-purpose flour
1/2 C walnut pieces
1/2 C raisins

Glaze:
1/4 C unsalted butter
1/4 C whipping cream
1/2 C packed brown sugar

Heat oven to 350 degrees F. Line the botton of an 8-inch springform pan with parchment paper, then spray pan with cooking spray.

In a large bowl, beat butter and sugar until fluffy. Add eggs one at a time, beating well after each addition. Beat in the applesauce, sour cream, cinnamon, baking soda, allspice, cloves, and salt until blended. Beat in the flour until just blended. Stir in the nuts and raisins.

Spoon batter into pan, smoothing the top. Tap the pan a few times on the counter to remove any air bubbles. Place the pan on a cookie sheet, and bake for 1 hour to 1 hour and 10 minutes, until a toothpick inserted near the center comes out clean. Cool the cake on the cookie sheet on a wire rack for 10 minutes.

Meanwhile, to make the glaze: put the butter, cream, and brown sugar into a small saucepan. Cook over medium heat, stirring often, until melted and smooth. Remove from heat.

Preheat the broiler on high. Spoon the glaze over the top of the cake, allowing the excess to drip down the sides. Broil the cake 6 inches from the heat source until it is bubbly, about 30 seconds. Cool the cake in the pan for 15 minutes, then remove the sides.

Best at room temperature served the next day.