8 ounces applesauce (homemade or chunky store-bought), plus more for drizzling
7 ounces sweetened condensed milk (for DIY versions, including dairy-free, click here)
2 eggs (120 g out of shell) at room temperature, beaten
1/2 cup (100 g) sugar
2 1/2 teaspoons apple pie spice* (plus more for sprinkling)
8 tablespoons (112 g) unsalted butter, melted and cooled
*To make your own apple pie spice, combine 4 teaspoons ground cinnamon + 1/2 teaspoon ground cardamom + 1/2 teaspoon freshly grated nutmeg + 1/4 teaspoon ground ginger + 1/8 teaspoon ground allspice.
Preheat your oven to 350°F. Grease an 8- or 9-inch square baking pan, line it with crisscrossed sheets of unbleached parchment paper, greasing in between the papers, and set it aside.
In a medium-sized bowl, place the 8 ounces applesauce, condensed milk, eggs, sugar and apple pie spice, and beat until well-combined. Add about ⅓ of the dry cake mix to the mixture, and mix to combine. Pour the mixture into the prepared pan. Sprinkle the rest of the dry cake mix on top, and smooth carefully until the cake mix covers the applesauce layer evenly. Pour the melted butter evenly on top of the cake. Next, sprinkle on a bit more apple pie spice and scatter a few dollops of applesauce on top of the cake. Cover the pan with foil.
Place the cake in the center of the preheated oven, and bake for 20 minutes. Uncover, and bake until the cake has begun to pull away slightly from the side of the pan and is set on top (another 12 minutes for a 9-inch pan, about 15 minutes for an 8-inch pan). Remove the pan from the oven and allow to cool completely before slicing into squares and serving.
Originally published on the blog in 2013. Recipe and method the same, photos all new.
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