Spiced Medallion Cakelets with Salted Caramel Sauce

• Cake:
• 1½ cups all-purpose flour
• 1 tsp baking powder
• 1½ tsp ground cinnamon
• 1½ tsp ground cloves
• 1 tsp ground allspice
• 1 tsp ground nutmeg
• ½ tsp salt
• 1½ cups granulated sugar
• ½ cup vegetable oil
• 2 large eggs
• ½ cup applesauce
• Salted Caramel Sauce:
• 3 Tbsp unsalted butter, cut into
• 6 pieces
• ½ cup packed dark brown sugar
• ½ cup heavy cream
• 1 Tbsp light corn syrup
• ¼ tsp fine sea salt

Preheat oven to 325°F. Grease and flour pan; set aside. In a medium bowl, whisk together flour, baking powder, cinnamon, cloves, allspice, nutmeg and salt. Set aside. In a large mixing bowl, beat sugar and oil on medium speed until sugar is incorporated, about 1 minute. Add eggs 1 at a time, beating well after each addition and scraping down the bowl often. Reduce speed to low, add applesauce, and beat until just combined. Add flour mixture in thirds and beat until incorporated. Divide half of the batter between cavities, filling each cavity no more than ¾ full. Bake 20-25 minutes or until a toothpick inserted into the center comes out clean. Cool in pan 10 minutes on a wire rack. Invert cakes onto rack and cool completely. Wash pan and repeat with remaining batter. While cakes are cooling, prepare caramel sauce. In a saucepan over medium-high heat, combine butter, sugar, cream and corn syrup. Stir until the mixture is smooth and bring to a boil. Continue to boil, stirring occasionally, until slightly thickened, about 3 minutes more. Remove from heat, stir in the salt and set aside to cool slightly. Pour warm sauce over each cakelet and serve immediately. Makes 12 cakelets.