• Preheat oven to 325ºF. Spray a non-stick bundt cake pan liberally with cooking spray and set aside.
• In a large bowl beat together sugar, brown sugar, vegetable oil, eggs, molasses, applesauce, and vanilla.
  1 cup granulated sugar, 1 cup packed light brown sugar, 1 ½ cups oil, 3 large eggs, ½ cup unsweetened applesauce, 2 tablespoons molasses, 1 tablespoon vanilla extract
• Add in the flour, baking soda, cinnamon, ground ginger, allspice, nutmeg, ground cloves, and salt. Beat well until no flour streaks remain.
  3 cups all-purpose flour, 1 teaspoon baking soda, 2 teaspoons ground cinnamon, ½ teaspoon ground ginger, ½ teaspoon ground allspice, ½ teaspoon nutmeg, ⅛ teaspoon ground cloves, ½ teaspoon salt
• Stir in fresh apples and 1 cup walnuts, if desired. Reserve remaining walnuts for topping. Pour into prepared pan and bake for 70-80 minutes, or until cake tester inserted in cake comes out clean.
  3 cups peeled, cored, and chopped sweet apples, 1 ¼ cups chopped walnuts
I recommend using a longer cake tester or skewer to make sure it comes out clean when inserted deep into the cake. If it needs longer, but the top is becoming over browned, loosely tent a piece of foil on top and move to the lower oven rack.
• Cool cake in pan for 15-20 minutes. Use a knife to gently go around edges. Turn cake onto wire rack to remove from pan. Cool completely before transferring to a cake platter and frosting.

Brown Sugar Praline Glaze

• In a small saucepan add softened butter, brown sugar, milk, and salt. Bring to a boil over medium heat, stirring constantly. Boil 1 minute. Remove from heat.
  ½ cup packed light brown sugar, ¼ cup butter, 3 tablespoons milk, heavy cream, or half and half, ¼ teaspoon salt
• Add vanilla and powdered sugar. Stir vigorously until powdered sugar is smooth and incorporated. Continue to stir gently for 3-5 minutes until frosting thickens slightly, but is still pourable. Pour over cooled cake and immediately sprinkle on walnuts, if desired.
  1 teaspoon vanilla extract, 1 cup powdered sugar