Caramel Applesauce Cake

By Recipe Lady 
Ingredients: 
Applesauce Cake
Nonstick cooking spray, for the pan
3 cups whole spelt flour or regular all-purpose flour 
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
2 teaspoons ground ginger
1⁄ 2 teaspoon freshly grated nutmeg
1⁄ 2 teaspoon fine sea salt
4 large eggs, at room temperature, beaten
11⁄4 cups granulated sugar
11⁄ 2 cups unsweetened applesauce
3⁄4 cup canola oil
1 cup raisins Caramel
 Topping :
11⁄4 cups coarsely chopped walnuts
1 cup light or dark brown sugar, packed
8 tablespoons (1 stick) unsalted butter, cut up
1⁄4 cup whole milk

Directions:

1. Position a rack in the upper third of the oven and preheat to 350°F.
2. Lightly spray a 9 by 13-inch baking pan with the cooking spray. 
3. To make the cake, sift together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. 
4. In another bowl, whisk together the eggs and sugar, then add the applesauce and oil, and whisk well. Make a well in the center of the dry ingredients and pour in the applesauce mixture. 
5. Stir just until combined. Fold in the raisins. 
6. Spread the batter in the pan. Bake until the cake springs back when pressed gently, 45 to 50 minutes.  
7. Set on a wire cake rack and let cool slightly. 
8. Meanwhile, make the caramel topping. Bring the walnuts, brown sugar, butter, and milk to boil in a medium-size saucepan over medium heat, stirring often to help dissolve the sugar. 
9. Boil, stirring constantly, until the topping is bubbling and thickened, about 21⁄2 minutes. 
10. Poke the warm cake all over with a fork. Pour the hot caramel topping evenly over the cake. 
11.  Let cool until the cake is warm or cool completely. Cut into twelve pieces and serve.