Apple cake is my personal favorite dessert, but baking this classic dessert as bars is really much simpler!
Happy fourth of This summer weekend! It’s formally been twelve months since i have published my preferred dessert in the world. Basically had each and every dessert on my small blog up for grabs before me (are you able to imagine. gluttony.) and may only pick one&... this dessert would win. With a landslide.
Apple cake is my personal favorite dessert it’s also a united states classic. And also to celebrate our country’s independence, I vow to create an apple cake recipe around the fourth of This summer each year. A brand new tradition to celebrate this loyal holiday. And my excuse to consume apple cake things.
I've got a confession. I made and shot these salted caramel apple cake bars 2 days ago and also have built them into 3 more occasions since. They're So good. Make a slice of apple cake, but better. A buttery shortbread crust. A brown sugary oat streusel. Gooey cinnamon apples. And smooth smooth salted caramel.
Incidentally, I didn’t eat the 3 batches. Though after running 7 miles eventually, I certainly desired to. One batch would be a hit in a book signing, another batch visited Kevin’s buddies, and that i froze the next batch for any party tomorrow.
(I'm so excited to dig in to these.)
These apple cake bars really are a cinch to create. A couple of steps and also you’ll be ready for success. First, create a simple shortbread crust. Nothing fancy here! Butter, flour, sugar, vanilla, salt. Anything, nothing less. Simplicity is essential when you're making shortbread.
The buttery shortbread crust is like my personal favorite cake crust recipe, only simpler. And excellent because the first layer for your favorite bar desserts. I personally use this shortbread crust inside a couple of of my cook book recipes I’ve heard only great feedback. Plus, it’s easy.
Next, add some apples. Boat loads and a lot of ’em. Make use of your favorite variety. I love to use two different types for additional depth of flavor. Think&... a tart Granny Cruz along with a sweet Pink Lady. You’ll need two apples for that filling.
S T R E U S E L. Yes, I'm a streusel cheerleader. I’m additionally a huge nerd just for typing streusel this way, but whatever. It’s a vacation, forgive my silliness. Brown sugar cinnamon oat streusel may be the third layer on the top from the apple cake bars. It’s huge layer.
I’ve stated it once and that i’ll express it again: the greater streusel, the greater.
Salted caramel is my love language. Additionally, it takes these incredible apple cake bars to some whole other level. Maybe you have made salted caramel before? You have to.
Make my recipe for straightforward salted caramel sauce and you'll be monster inside your family’s eyes. Seriously. These things are liquid gold. Dangerously good.
Be cautioned: all your family members will need to pry the spoon out of your hands. My close friend Megan managed to get about 5 occasions throughout the holidays this past year. She gave it to buddies and family as gifts. Wouldn’t You love to get a jar of these things?
Pour it generously within the apple cake bars and prepare to dig in.
There's a lot happening during these salty ‘n sweet caramel apple cake bars, that you may have return for seconds. But who’s complaining. Happy fourth, everybody.
*Don’t be at a loss for the component list. Many of the ingredients are repeated in every layer.
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Salted Caramel Apple Cake Bars
Dana &- published November 8, 2015 at 1:13 pm
I made these yesterday like a &"test batch&" for in a few days’s office holiday bakeoff. I’m TOTALLY likely to win. These were an enormous hit with my buddies. I adopted the recipe for the bars and also the caramel almost exactly. I made use of 2 fuji apples simply because they were the freshest in the market, however when I make my &"official&" batch in a few days,I’ll follow among the tips to do 1 sweet + 1 tart apple (like granny cruz).
chris &- published November 10, 2015 at 3:54 pm
These bars are perfect! I bending the recipe plus they switched out great. The drizzle of salted caramel really place them outrageous. Perfect fall dessert
To be the typical baking university student I'm, my spice cabinet is rather limited. I've apple cake spice instead of nutmeg. What amount of the apple cake spice must i use instead of the cinnamon and nutmeg?
These look amazing! I simply told my hubby I’m making these for Thanksgiving rather of apple cake.
Sandi &- published November 15, 2015 at 3:33 pm
I made these for any family gathering. My buddy stated in my experience, &"You are aware how you won't ever do what I say to you to complete? Well you shouldn't make these again.&" My nephew added, &"No, NEVER. And should you choose, you need to provide them with in my experience in order to eliminate them.&"
I’m not really an enormous fan of apple cake which are actually certainly one of my personal favorite desserts. The salted caramel is ridiculously simple to make. Just recipes!
Sarah T &- published November 17, 2015 at 7:11 pm
Hi! I’d like to make these to have an approaching gathering, however i know you will see someone coming with Coeliac Disease. Do you consider a gluten-free flour blend works?
Danielle &- published November 21, 2015 at 1:54 pm
They are absolutely incredible. I made these last thanksgiving and also the whole tray disappeared within several minutes of these being introduced out. I’ve made the decision to ensure they are for thanksgiving again this season ever since they were an enormous hit this past year a complete keeper!
Natalie &- published November 23, 2015 at 4:27 pm
Hi Sally, I’m intending to make these for Thanksgiving now! One question can one skip the parchment paper and merely serve them from the pan? Just recipe!
Sally &- responded on November 23rd, 2015 at 5:00 pm
They’re challenging cut nicely away from the pan. Better to use parchment to lift the whole pan of bars out altogether after which simply slice into bars.
Natalie &- responded on November 25th, 2015 at 10:06 pm
My goodness! I made these tonight (coupled with to check a large part to make certain they're okay for everyone tomorrow) and they're wonderful! Thanks again for that recipe, I’ll certainly be saving these and also the salted caramel sauce to create again later
Michelle &- published November 24, 2015 at 10:46 am
The length of the pan you use? I've an 18吉 sheet pan.