Apple cake with caramelized sauce

Directions

1. Preheat the oven to 180ºC (350ºF). Grease a bundt cake pan (24 x 8 centimeters (9 1/2-inch diameter with 3 1/4-inch-high sides)) with margarine and sprinkle with flour.
2. For the cake:
   Peel and wash the apples. Cut them into pieces and put in a saucepan together with water and cinnamon. Bring to a boil over high heat. When starts boiling, reduce to low heat and cook about five minutes, stirring occasionally. Turn off the heat, place the apple in a blender and blend until puree; set aside.
3. In an electric mixer, beat on medium speed the brown sugar and the softened butter until obtain a creamy mixture. Then, add the eggs one by one and beat for 3 to 4 minutes. Add the apple puree and the vanilla powder and stir for 2 to 3 minutes until incorporate. Reduce the mixer speed to low, add the flour mixed with the baking powder and beat until a homogeneous and creamy mixture.
4. Pour the mixture into the prepared pan and bake until a toothpick inserted in the center comes out clean, about 30 to 35 minutes (the time depends on the oven).
5. When the cake is cooked, remove from oven, unmold onto a plate and let cool.
6. For the sauce:
   While the cake is baking in the oven, place the sugar in a saucepan and bring to a low heat until caramelize the sugar (until stay with a brownish color).
7. Meanwhile, in another saucepan, pour the cream and the coffee and mix well with a spoon. Bring to a low heat and when starts boiling, turn off the heat. Stir occasionally.
8. When the sugar is completely caramelized, add the cream mixture and stir for one minute. Turn off the heat and dissolve the butter into the sauce with a spoon.
9. Pour the sauce over the cake and serve.