Family Tested & Approved
butter, unsalted, cut into 1 inch cubes, at room temperature
Butter 3-8 inch round cake pans, line the bottoms with parchment paper and butter the parchment. Dust the parchment with flour and knock out the excess flour.
Sift the flour, baking soda, baking powder, salt, cinnamon, allspice and cloves together into a large bowl. Set aside.
In the bowl of a standing mixer fitted with the paddle attachment, beat the butter until creamy, about 4 minutes.
Add the sugar and beat until light and fluffy, about 3 minutes. Add the egg and beat until combined.
Add the flour mixture to the mixing bowl in three parts, alternating with the applesauce, beginning and ending with the flour mixture.
Scrape down the bowl, then mix on low speed for a few more seconds.
Divide the batter among the prepared pans and smooth the tops.
Bake for 40-45 minutes, rotating the pans halfway through the baking time, until a toothpick in the center of the cake comes out clean.
Transfer the pans to a wire rack and cool for 20 minutes. Turn the cakes out onto the rack, remove the parchment and let cool completely.