Preheat your oven to 350°F (175°C). Grease your 9x13 inch baking pan thoroughly with butter or non-stick spray, then dust it lightly with flour to prevent sticking.

In your large mixing bowl, whisk together the applesauce, vegetable oil, sugar, eggs, and vanilla extract until smooth and well combined. Beat for about 30 seconds to make sure the sugar starts dissolving and the eggs are fully incorporated.

In a separate bowl or directly into a sifter, combine the flour, baking soda, salt, cinnamon, nutmeg, and cloves. Whisk them together or sift them to break up any lumps and distribute the spices evenly.

Add the dry ingredients to the wet ingredients all at once. Use a rubber spatula or wooden spoon to fold them together gently, stirring just until no flour streaks remain. Do not overmix.

If using raisins or walnuts, fold them into the batter now with just a few strokes, distributing them as evenly as possible without overworking the batter.

Pour the batter into your prepared pan and spread it evenly with your spatula, reaching into the corners. If using the cinnamon-sugar topping, mix those two ingredients together in a small bowl and sprinkle evenly over the batter.

Place the pan on the center rack of your preheated oven and bake for 38 to 42 minutes. The cake is done when the top springs back lightly when touched and a toothpick inserted in the center comes out clean or with just a few moist crumbs.

Remove the pan from the oven and place it on a cooling rack for at least 20 minutes before cutting. You can serve it warm or at room temperature.