Step 1

The brown sugar icing will harden shortly after the confectioners' sugar is stirred in, so work quickly to spread it on the cake and sprinkle on the nuts before it sets. Toast the pecans on a rimmed baking sheet in a 350-degree oven until fragrant, about 5 minutes. This recipe can be made with store-bought or homemade applesauce .

Step 2

FOR THE CAKE: Adjust oven rack to middle position and heat oven to 350 degrees. Spray 13 by 9-inch baking pan with vegetable oil spray.

Step 3

Whisk flour, baking powder, baking soda, cinnamon, salt, ginger, nutmeg, and cloves together in medium bowl. Whisk applesauce, melted butter, sugar, eggs, and vanilla together in large bowl. Add flour mixture to applesauce mixture and whisk until just combined.

Step 4

Transfer batter to prepared pan and smooth top with rubber spatula. Bake until toothpick inserted in center of cake comes out clean, 30 to 35 minutes, rotating pan halfway through baking. Transfer pan to wire rack and let cool completely, about 2 hours.

Step 5

FOR THE TOPPING: Combine brown sugar, butter, cream, and salt in medium saucepan. Cook over medium-high heat, whisking often, until mixture is thickened and large bubbles burst on surface, 3 to 4 minutes. Remove from heat and let cool for 10 minutes. Whisk in confectioners' sugar and vanilla until smooth, about 1 minute. Working quickly, spread icing evenly over cooled cake. Sprinkle pecans over icing. Serve. (Iced cake can be covered with plastic wrap and stored at room temperature for up to 3 days.)