This is a lovely dense, moist, cake bar that has an incredibly, thick caramel glaze. It differs from other apple cake recipes, in that, it seems to have just enough cake batter to hold together the deliciously baked apples. In that way, it reminds me more, of an old fashioned European dessert. I love the play of the tart Granny Smith apples with the sweet caramel glaze. It’s perfect with an afternoon cup of tea or really any time you want something just a bit sweet.
This cake significantly improves with refrigeration. When it’s served cold it has a great moist texture. If you serve it at room temperature, because it has so much apple to batter ratio, it just kinda crumbles. So, I serve it straight out of the fridge. Also, because of it’s fragility, it’s better eaten on a plate with a fork than it is eaten out of hand.
If you want a less sweet cake, switch the Granny Smiths for a sweeter apple and skip the caramel glaze. I think this would be sad, because I love this glaze soooo much, and remember, the cake isn’t altogether that sweet on it’s own.
Source: Adapted From Martha Stewart
Apple Cake Bars with Caramel Glaze
- Apple Cake Bars:
- Unsalted Butter, Melted and Cooled - 1/2 Cup
- All Purpose Flour - 1 Cup
- Dried Ground Cinnamon - 1 Teaspoon
- Baking Powder - 1/2 Teaspoon
- Salt - 1/2 Teaspoon
- Baking Soda - 1/4 Teaspoon
- Sugar - 1 Cup
- Large Egg - 1
- Walnuts, Chopped - 1/2 Cup
- Granny Smith Apples, Peeled, Cored and Chopped - 2
- Butter - 4 Tablespoons
- Brown Sugar, Firmly Packed - 1/2 Cup
- Powdered Sugar - 2 Cups
- Whole Milk - 2-4 Tablespoons
- Vanilla Extract - 1 Teaspoon
1. Preheat oven to 350 degrees. Generously butter a 7x11 in baking pan.
2. In a small bowl whisk together flour, baking powder, salt and baking soda.
3. In a separate medium bowl, with an electric hand mixer, beat the butter, sugar and egg for about 2 minutes on medium speed. Add walnuts and apple and mix in until well distributed.
4. Add flour mixture and stir until just combined.
5. Pour batter into prepared pan. Bake about 40 minutes until golden brown and a toothpick inserted into the center of cakes comes out clean. Allow to cool completely.
6. When cake is cool make glaze by melting the butter in a saucepan over medium-low heat.
7. Add the brown sugar and bring to a boil, stirring constantly, continuing to boil for 2-3 minutes.
8. Remove from the heat and add the powdered sugar, 2-3 tablespoons of milk and vanilla and stir until smooth. If you prefer a thinner glaze add more milk.
9. Using a large spoon, drizzle over the cake.
10. Refrigerate bars.