Preheat the oven to 350°F (177°C) and grease a 9x13-inch baking pan.

In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and allspice; then set the mixture aside.

In a separate medium bowl, whisk together the oil, granulated sugar, brown sugar, applesauce, eggs, vanilla extract, and orange juice.

Pour the wet ingredients into the dry ingredients and whisk until just combined, then gently fold in the chopped apples.

Spread the batter evenly into the prepared pan and bake for 45–50 minutes, loosely tenting with aluminum foil around the 30-minute mark to prevent over-browning, until a toothpick inserted in the center comes out clean.

Remove the cake from the oven and place the pan on a wire rack, allowing it to cool for at least 30 minutes before topping or serving.

Right before serving, you can either dust the slightly warm cake with 2 Tablespoons (15g) confectioners sugar or prepare the brown sugar glaze.

To make the glaze, combine the butter, brown sugar, heavy cream, and a small pinch of salt in a medium saucepan over medium heat; stir constantly until the butter has melted, then let it come to a rapid boil for 1 minute without stirring.

Reduce the heat to low, stir briefly, and let simmer for 1 minute; then remove from heat and whisk in the sifted confectioners’ sugar.

Allow the glaze to cool and slightly thicken for at least 20 minutes before spooning it over the cake right before serving; if the glaze thickens too much, warm it in the microwave for 15 seconds and stir until smooth.

The cake can be served warm or at room temperature; cover leftovers and store at room temperature for 2 days or in the refrigerator for up to 5 days, noting that confectioners sugar dusting will disappear after a few hours.