1.Preheat oven to 350°F. Adjust oven rack to middle of oven. Lightly spray with baking spray 12 cup fluted bundt pan, use a pastry brush to brush out any puddles of spray. Place bundt pan on baking sheet. Set aside.

2.In large bowl, beat together sugar and brown sugar with melted butter  and vegetable oil, at medium speed with stand mixer paddle attachment until combined. Add eggs one at a time, beat well after each addition. Add vanilla and applesauce, blend to combine.

3.In medium bowl, combine flour, baking soda, baking powder, ground cinnamon, ground ginger, ground nutmeg and salt. Whisk to combine. Toss apples in flour spice mixture until coated.  Add pecans.

4. Spoon batter into prepared bundt pan, use spatula to smooth top. Place bundt pan on baking sheet and bake in oven for 55 -60 minutes, or until wooden pick inserted in center comes out clean. Let cool in pan 10 minutes. Gently slide sharp knife around edges and sides of pan to loosen the bundt cake. It should be ok and release on its own.

5.Invert the cake onto a parchment lined cooling rack, then carefully remove the pan. Allow to cool while you make the brown sugar glaze.  You can either pour the brown sugar glaze over the cooled cake or serve it on the side. I like to serve it on the side so guests can get the amount they want. Pipe the cinnamon cream cheese dollops right before serving. I do not recommend spreading the entire cake with cream cheese frosting, it will make the cake way too sweet!

Make Brown Sugar Glaze

In medium saucepan over medium low heat, combine butter, heavy whipping cream, light or dark brown sugar and vanilla extract. As you continue to stir, bring mixture to a boil to make sure brown sugar has dissolved completely.  Sauce will look like caramel in color and somewhat thick.Allow sauce to sit for 10-15 minutes to thicken.  Pour into 8 ounce pitcher or drizzle directly over the cake.

Note: If you are serving the cake later, store the sauce covered at room temperature, it will set up, so place in microwave for a 10 seconds to melt again stir and serve.

Cinnamon Cream Cheese Frosting

In medium mixing bowl, add softened cream cheese, butter, cinnamon confectioner’s sugar. Whip on medium speed until smooth and creamy. Do not add any cream or other liquid, as the frosting will whip up beautifully for piping. Fit a disposable piping bag with tip # 1M or other shell design piping tip. Fill bag with frosting, and pipe dollops or desired design on top of the cake potential slices. Place a toasted pecan on top as a garnish.

Note: Store cake gently covered with plastic wrap in refrigerator due to cream cheese frosting dollops.

Recipe inspired by: Beyond the Butter, Southern lady Magazine, and Sugar and Sparrow.