• Cook with Love and Kosher Salt

     

apple cake bars

This simple cake is tasty, moist, apple-y and plain old good.  While it bakes, a sugary layer forms on the top that is crispy, delicious and just begging to be picked at.  Sylvie and I couldn’t keep our hands off of it!  We actually made this for Danika’s birthday.  I was short on time (which is not new…when will I stop writing that?) and Danika and her brother Leo both enjoyed.  Or maybe Leo didn’t eat it.  He usually goes for a Dove chocolate.  Anyway, as I said, this is a sweet and heavier apple cake – almost like an apple bar and is very different from Teddy’s Apple Cake (which is more of a quick bread.)  This is great for a brunch treat, but you can also dress up for dessert with some barely sweetened whipped cream and ice cream.  Think apple bar sundae’s with a caramel sauce.  I can’t seem to locate where I found this recipe.  It is from a magazine and is titled (on the bottom) One Pan Dishes.  The calories and nutrition info are there so I’m thinking it must be a healthier food magazine, although there is a lot of sugar here – but no butter…hmmm…  Would love to give credit as we all really enjoyed it!

apple cake bars:

3 cups all purpose flour
2 cups sugar
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
2 eggs, lightly beaten
1 1/4 cups canola oil
2 teaspoons vanilla extract
3 medium granny smith apples, peeled and chopped (about 3 cups)
3/4’s cup chopped pecans or walnuts (toasted please)

lightly sweetened whipped cream – hit link from post above.

Toast the nuts.  Set aside to cool and chop.  Prep apples.

Preheat the oven to 350 degrees and butter or spray a 13×9 inch baking pan.

In a large bowl, whisk together the flour, sugar, baking soda, salt and cinnamon.  In a medium bowl, mix together the eggs, oil and vanilla.  Stir in the nuts and chopped apples.

Combine the wet with the dry and fold together and fold until the batter is just moistened.  It will be very thick and oddly chunky.

Spread and smush into prepared pan.

Bake for 47-52 minutes.  Tooth pick should come out just clean.

Cool in pan for about an hour.  Serve slightly warm or at room temp.  Enjoy-

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3 Comments

  1. Happy Neighbor

    6 years ago

    This cake has a fantastic density that encourages you to enjoy each bite. Thank you, Lisi!

    Reply
  2. Sylvie

    6 years ago

    Yummy!!!!!!! so good! I’m so happy that you made it again. and yes, I can’t keep my hands off it!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

    Reply

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