Instructions

• Preheat the oven to 350°F (177°C) and grease a 9×13-inch baking pan.
• Whisk the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and allspice together in a large bowl. Set aside.
• Whisk the oil, granulated sugar, brown sugar, applesauce, eggs, vanilla extract, and orange juice together in a medium bowl. Pour the wet ingredients into the dry ingredients and whisk until combined. Fold in the chopped apples until combined.
• Pour and spread batter evenly into the prepared pan. Bake for 45–50 minutes. The cake is done when a toothpick inserted in the center comes out clean.
• Remove the cake from the oven and set the pan on a wire rack. Allow to cool for at least 30 minutes before topping or serving.
• Right before serving, you can top the slightly warm cake with a dusting of confectioners’ sugar or make the brown sugar glaze in the next step.
• As the cake cools, prepare the brown sugar glaze. Combine the butter, brown sugar, heavy cream, and pinch of salt in a medium saucepan over medium heat. Stir constantly until the butter has melted and then let the mixture come to a rapid boil. Boil for 1 minute.
• Turn the heat down to low, give it a quick stir, and let simmer for 1 minute. Remove from heat and whisk in the sifted confectioners’ sugar. Allow glaze to cool and slightly thicken for at least 20 minutes. Spoon glaze over the cake right before serving.
• The cake (glazed, dusted, or plain) can be served warm or at room temperature. Cover leftovers and store at room temperature for 2 days or in the refrigerator for up to 5 days.