butter, unsalted, cut into 1 inch cubes, at room temperature
2Butter 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.
3Sift the flour, baking soda, baking powder, salt, cinnamon, allspice and cloves together into a large bowl. Set aside.
4In the bowl of a standing mixer fitted with the paddle attachment, beat the butter until creamy, about 4 minutes.
5Add the sugar and beat until light and fluffy, about 3 minutes. Add the egg and beat until combined.
6Add the flour mixture to the mixing bowl in three parts, alternating with the applesauce, beginning and ending with the flour mixture.
7Scrape down the bowl, then mix on low speed for a few more seconds.
8Divide the batter among the prepared pans and smooth the tops.
9Bake for 40-45 minutes, rotating the pans halfway through the baking time, until a toothpick in the center of the cake comes out clean.
10Transfer 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.