• Preheat the oven to 350 degrees F and line your cake pan with parchment paper leaving enough overhang to be able to remove the cake.
• In a large bowl whisk together the sourdough starter, applesauce, oil, sour cream or Greek yogurt, white sugar, brown sugar, egg, and vanilla extract until smooth.
• In a separate bowl whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg. ginger, cloves, and cardamom.
• Fold dry mixture into wet mixture until just combined. Stir in nuts if using. Be careful not to over-mix here.
• Pour the batter into the cake pan and spread evenly bake for 35-40 minutes or until a toothpick inserted into the center comes out clean. A few moist crumbs are okay.
• Allow sourdough applesauce to cool for 10-15 minutes in the pan before transferring to a wire rack to cool completely.

How to make the frosting

• Beat cream cheese and butter until smooth. Add the powdered sugar and vanilla and beat until light and fluffy. Spread the frosting evenly over the cake.
• Caramel drizzle: In a small saucepan, melt the butter and brown sugar together. Stir in the heavy cream and simmer 1-2 minutes until smooth. Remove from heat and stir in the pinch of salt. Let cool sightly to thicken.
• If the glaze thickens too much add a splash of milk to thin it out.
• Drizzle the caramel glaze over top of the cake and gently swirl it around with a spoon for a marbled effect. Slice, serve, and enjoy!
• Sourdough applesauce cake lasts for 4-5 days in the fridge in an airtight container.