Caramel Coffee Cake

This is my new favorite cake.  I made it with decaf so I could eat it at night, but now I'm thinking I should have made it with regular coffee so I'd have an excuse to eat it for breakfast. (Note: the cake looks sunken in the photo because it's on a concave platter; it actually rose perfectly.)

The Ingredients:
Cake:
1 c sugar
1/2 c strongly brewed coffee
1/2 c almond milk
1/3 c oil
1 t vanilla
1 2/3 c flour
2 T cornstarch
3/4 t baking powder
1/2 t baking soda
1/2 t salt
1 T instant coffee granules

Caramel Sauce:
1/3 c margarine
2/3 c brown sugar
1/4 c almond milk
2 t cornstarch
1/2 t vanilla
pinch salt

The Process:

1. Preheat oven to 350.
2. Whisk together sugar, coffee, milk, oil, and vanilla.
3. In a separate bowl, combine remaining cake ingredients.  
4. Whisk dry ingredients into wet until just combined.
5. Pour into an oiled 9-inch round cake pan, and bake for about 35 minutes.
6. Cool on a baking rack for a few minutes before removing from pan.  When cake is cool, make caramel sauce:
7. Whisk cornstarch into almond milk.
8. In a small saucepan over medium heat, whisk together margarine, brown sugar, vanilla, and salt.  Bring to a boil, then add almond milk/cornstarch mixture and continue to cook at a low boil for 3 minutes.  Let cool for a couple minutes before drizzling sauce over cake.  Any leftover sauce can be stored in the fridge and reheated in the microwave to use as ice cream topping.