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Preheat the oven to 350°F (175°C)
Grease a mini cheesecake pan or a 13 x 9–inch baking pan with butter
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, allspice, and clove until evenly combined
In a large mixing bowl, break up the brown sugar with your fingers or a spoon to remove any lumps
Add the eggs and vanilla extract and mix until the batter is cohesive and glossy
Add the butter (or vegetable oil), buttermilk, and applesauce and mix until smooth and fully combined
Add half of the dry ingredients to the wet mixture until just combined
Add the remaining dry ingredients and mix until fully incorporated, taking care not to overmix
Pour the batter evenly into the prepared baking pan
Bake for 28 to 32 minutes, or until a toothpick inserted into the center comes out clean and the cake springs back lightly when touched
Allow the cake to cool in the pan for 10 minutes
Once completely cooled, frost with cream cheese frosting and sprinkle with chopped pecans if desired