Spiced sugar :In a small bowl, mix brown sugar with spices. Set aside.Apple cake :Preheat oven to 350°F and place rack in center. Thoroughly grease a 10-cup (2.5 L) bundt pan (you want the cake to turn out easily!).In a bowl, combine almond powder, flour, oats, baking powder, cinnamon, five-spice powder and salt. Set aside.In a large bowl, using an electric mixer, beat eggs and brown sugar for 3 minutes, until mixture thickens and turns white (it is important to beat for as long as possible to incorporate as much air as possible into the mixture).Add applesauce, sour cream, olive oil and vanilla. Mix well.Mix in dry ingredients, again with electric mixer.Pour half of the mixture into the pan. Arrange slices of 2 apples in a circular pattern on top of the mixture. Sprinkle with 3 tbsp (45 mL) spiced sugar. Add remaining mixture and lightly press sliced apple halves into mixture. Sprinkle top of cake with remaining spiced sugar.Bake for 55 to 60 minutes or until the tip of a knife inserted in the center of the cake comes out clean.Let cool before unmolding (see unmolding tip).Rum caramel :In a small saucepan over medium-high heat, heat all ingredients until they begin to boil, stirring often. Simmer over low heat for 5 minutes, until dates soften.Pour mixture into a blender and reduce until very smooth. Add a little water if necessary if the caramel is too thick.Unmoulding tip: When the cake is warm, run the blade of a paring knife around the cake to loosen the sugar stuck to the edge of the cake. Place parchment paper on a large cutting board and quickly invert the cake onto the board. Invert the cake a second time onto a serving plate or pedestal. You want to work quickly so you don't overcrowd the apples on top of the cake. Sprinkle the cake with powdered sugar if desired.Source : Apple cake with hot rum caramel

Spiced sugar : 1/2 cup (125 mL) firmly packed brown sugar 1 1/2 teaspoon (7,5 mL) cinnamon 1 teaspoon (5 mL) Chinese 5 spices mix Apple Cake : 1 1/2 cups (375 mL) almond flour or almond powder 1 1/2 cups (375 mL) gluten-free or regular flour 1 cup (250 mL) gluten-free quick cooking oats 1 tablespoon (15 mL) baking powder 1 teaspoon (5 mL) cinnamon 1 teaspoon (5 mL) Chinese 5 spices mix 1/2 teaspoon (2,5 mL) salt 4 large eggs 1 cup (250 mL) firmly packed brown sugar 1/2 cup (125 mL) applesauce 1/2 cup (125 mL) Dairy free sour cream 1 cup (250 mL) olive oil 1 tablespoon (15 mL) vanilla 5 apples, peeled and cut in half, cored and thinly sliced Rum caramel : 3/4 cup (180 mL) dates pitted and coarsely chopped 1/3 cup (80 mL) brown sugar 1 cup (250 mL) coconut milk, well stirred 1/2 cup (125 mL) water 1 tablespoon (15 mL) dairy-free margarine 1 teaspoon (5 mL) vanilla 1/2 teaspoon (2,5 mL) salt 1 tablespoon (15 mL) dark rum