Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan or 8x8-inch square pan and lightly dust with flour.

In a large bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves until evenly combined.

Add softened butter and granulated sugar to the bowl. Beat with a whisk or electric mixer on medium speed for 2–3 minutes until light and fluffy.

Beat in the eggs one at a time, mixing for 30 seconds after each addition until fully incorporated.

In a separate small bowl, stir together the applesauce, sour cream, and vanilla extract until smooth.

Add half of the dry mixture to the butter mixture and stir just until combined. Pour in the applesauce mixture and mix gently, then add the remaining dry ingredients and fold until no flour streaks remain.

Fold in the chopped walnuts or pecans, if using, until evenly distributed.

Pour the batter into the prepared pan, smooth the top, and bake for 35–40 minutes at 350°F (175°C) until a toothpick inserted in the center comes out clean or with a few moist crumbs.

Cool the cake in the pan for 15 minutes, then invert onto a cooling rack and let cool completely before slicing and serving.