Instructions
1. **Preheat & Prepare:** Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan, or spray with a non-stick baking spray.
2. **Whisk Dry Ingredients:** In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves (if using), and salt. Set aside.
3. **Cream Butter & Sugars:** In a large bowl, using an electric mixer, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
4. **Add Honey & Eggs:** Beat in the honey until well combined. Then, add the eggs one at a time, beating well after each addition until fully incorporated.
5. **Incorporate Wet Ingredients:** Stir in the applesauce and vanilla extract until just combined. Don’t overmix.
6. **Combine Wet & Dry:** Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the batter. Overmixing can lead to a tough cake.
7. **Fold in Nuts (Optional):** If using, gently fold in the chopped walnuts or pecans.
8. **Bake:** Pour the batter evenly into the prepared baking pan. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
9. **Cool & Serve:** Let the cake cool in the pan on a wire rack for at least 15-20 minutes before slicing. Once cooled, you can dust with powdered sugar if desired. Serve warm or at room temperature.
Short Tips
* **Don’t overmix!** Overmixing the batter develops the gluten in the flour too much, leading to a dry and tough cake. Mix until just combined.
* **Use unsweetened applesauce** to control the overall sweetness of the cake. If you only have sweetened, you might want to slightly reduce the amount of granulated sugar.
* **Toasting the nuts** before adding them to the batter can enhance their flavor. Simply spread them on a baking sheet and toast in the oven for 5-7 minutes until fragrant.
* **Store leftovers** in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. This cake also freezes beautifully!
