An easy applesauce cake baked in a loaf pan and drizzled with caramel icing.
To make the applesauce I chopped up a pound of apples (about 2 large), put them in a pot with 2 tablespoons of water and a little lemon juice, then simmered uncovered for about 25 minutes or until soft. The apples were so soft that all I needed to mash them was a spoon. I left the skins on since a lot of people like skin-on applesauce, but for this recipe it's best to take them off before making the sauce unless you want apple skins in your bread. Also, if the applesauce seems to watery or runny, just let it sit in the pot until the water steams off. Blot it with a paper towel.