• Preheat oven to 350 degrees. Spray bundt pan well with non-stick spray – I like to use one with flour in it. If you don’t, then lightly dust with flour and shake out excess after spraying.
• In a medium bowl whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, allspice and cloves and set aside.
• Pour brown sugar into the bowl of an electric stand mixer fitted with the paddle attachment. Make sure there are no clumps in the sugar.
• Add applesauce and mix until well combined, scraping down the sides as needed.
• Add eggs and coffee and mix until combined.
• Add in 1/2 of the flour mixture and mix on low speed until combined, then blend in buttermilk, then add remaining 1/2 of the flour mixture and mix until well combined.
• Pour into the prepared bundt cake pan and cook for 45-50 minutes, or until a toothpick inserted in the middle comes out with moist crumbs.
• Let cool in the bundt pan for 10 minutes and then invert the bundt pan onto a cooling rack or serving plate to let the cake cool completely before frosting.

While the cake is cooling, prepare the frosting:

• Combine butter, brown sugar, heavy cream, and salt in a small saucepan over medium-high heat.
• Bring the mixture to a boil and once boiling turn heat to low and let simmer for 3 minutes, without stirring. Remove from heat, pour into your mixing bowl (reserve a 1/4 cup or so if you want drizzle the cake with it after the frosting) and allow it to cool for about 10 minutes.
• Add the vanilla and powdered sugar in with the caramel and mix on medium-low speed until combined. If it is too thick or crumbly, add more heavy cream, 1 tablespoon at a time, until the desired consistency is reached. I wanted my frosting thinner, so I added a few more tablespoons.
• Pour frosting over the cooled cake (or you can use a frosting bag to pipe it on, if you prefer). Top with reserved caramel sauce and cinnamon pecans, if desired.