Bake up a giant version of a classic sweet treat. Shaped like a country-fair caramel apple, this fun dessert recipe is sure to inspire oohing and ahhing at any fall gathering.
Heat the oven to 350 degrees.
Grease and flour two 1 1/2-quart oven-safe bowls.
Combine 3 1/3 cups all-purpose flour, 2 teaspoons cinnamon, 1 teaspoon ground cloves, 1/2 teaspoon allspice, 2 teaspoons baking soda and 1 teaspoon salt.
In a separate bowl, beat together 2 eggs, 1 1/2 cups brown sugar, 2 cups unsweetened applesauce, 1 cup vegetable oil and 2 teaspoons vanilla extract. Add this mixture to the dry ingredients and beat until well mixed.
Pour the batter into the prepared bowls and bake for 60 to 70 minutes or until a knife inserted in the center comes out clean.
Allow the cakes to cool in the bowls for 10 minutes, then remove them from the bowls and set them inverted on wire racks to cool completely. Once the cakes have cooled, turn them over and use a long knife to even out their flat tops.
Topping: Place 60 caramel candies and 2 tablespoons of water in a medium bowl and microwave on high power for 1 minute. Stir, then heat 30 to 45 seconds more until the mixture is smooth and forms a slow, thick ribbon when dropped from a spoon.
Layer the cakes (flat sides together) using a few spoonfuls of the caramel to help hold them in place.
Pour the remaining sauce over the cake. The caramel will run down the sides of the cake to cover it completely, or you can spread it with a knife while it's still warm.
Let the caramel set for about 20 minutes before pressing the walnuts onto the bottom half of the cake.
Cover one half of the craft stick with waxed paper and insert the covered end into the top of the cake.