Grease 6-inch springform pan and then line with parchment paper. Add about 2 cups (1/2 inch deep) water to slow cooker and place aluminum foil rack in bottom of crock.

In a medium bowl, whisk together flour, baking soda, cinnamon, nutmeg and cloves.

In a large bowl, whisk together sugar, applesauce, egg, vanilla and salt until smooth and lump-free. Slowly whisk in melted butter until well mixed.

Stir flour mixture into moist applesauce mixture, just until incorporated.

Pour batter into prepared springform pan and smooth top with spatula. Lightly tap filled cake pan on counter to eliminate any air pockets.

Set cake pan on aluminum rack in slow cooker, cover and cook on LOW 3 to 4 hours, until a toothpick inserted near center comes out clean.

Remove pan from crock and cool completely on wire rack, about 1 to 2 hours.

Run small knife around edge of cake to loosen from pan, then remove pan from cake. Remove cake pan bottom and toss out parchment paper.

Transfer cake to serving dish and sprinkle with confectioners' sugar, slice and serve.