I had a bunch of Maple frosting left over from the Pumpkin Cupcakes, I knew I wanted to make something I would eat as I don’t like pumpkin. I saw these apple bars on a few blogs and decided to pull out my cookbook and make them.
I loved these bars, they have so much flavor and I really like the frosting with them, the recipe calls for a carmel glaze but I did the maple frosting.
Applesauce Spice Bars (From: Baking From Your Home To Mine, B: Dorie Greenspan)
- 1-1/4 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1 tsp ground cinnamon
- 1/4 tsp ground allspice
- 1/4 tsp salt
- 1 stick (8 tbsp) unsalted butter
- 1 cup (packed) light brown sugar
- 2 large eggs
- 1/2 cup unsweetened applesauce
- 1 tsp pure vanilla extract
- 1 tbsp applejack, brandy, or dark rum (optional)
- 1 baking apple, such as Rome or Cortland, peeled, cored and finely diced or chopped
- 1/2 cup plump, moist raisins (dark or golden) (I omitted)
- 1/2 cup chopped pecans (I omitted)
Center a rack in the oven and preheat the oven to 350F. Butter a 9×13-inch baking pan, line the bottom with parchment paper, butter the paper and dust the inside of the pan with flour. Tap out the excess flour and put the pan on a baking sheet.
Whisk together the flour, baking powder, baking soda, spices and salt.
In a medium heavy-bottomed saucepan, melt the butter over low heat. Add the brown sugar and stir with a whisk until it is melted and the mixture is smooth, about 1 minute. Remove the pan from the heat.
Still working in the saucepan, whisk in the eggs one at a time, mixing until they are well blended. Add the applesauce, vanilla and applejack, if you’re using it, and whisk until the ingredients are incorporated and the mixture is once again smooth. Switch to a rubber spatula and gently stir in the dry ingredients, mixing only until they disappear, then mix in the apple, raisins and nuts. Scrape the batter into the prepared pan and smooth the top with a rubber spatula.
Bake for 23 to 25 minutes, or until the bars just start to pull away from the sides of the pan and a knife inserted into the center comes out clean. Transfer the baking pan to a rack and let the cake cool while you make the glaze.
Maple Frosting (From: Culinary Concoctions by Peabody)
- 4 tbsp butter, softened
- 8 oz cream cheese, softened
- 1/4 cup maple syrup
- 3 cups powdered sugar
© 2008, Carrie. All rights reserved.