I was recently sent some of the best vanilla extract I have ever had before. It is seriously great! Madagascar Bourbon Pure Vanilla Extract from Nielsen-Massey, is made from premium, hand-selected beans cultivated on the Bourbon Island of Madagascar, this extract boasts a sweet, creamy flavor that is perfect for cooking and baking both sweet and savory dishes. I could absolutely tell the difference in quality when baking with this new vanilla against my regular vanilla. It smells heavenly and made these apple cake bars taste amazing. Make sure you check out their website and give this amazing vanilla extract a try! Thank you again for the sample!!
I made these apple cake bars for my kids’ treat in their lunch boxes for the week. There is something so comforting about smelling apples and cinnamon baking together. They truly smelled amazing while they baked in the oven. These apple cake bars turned out moist and delicious. I’m glad the frosting is lightly drizzled on top of the bars instead of thickly frosted because they don’t get soggy and they pack well for school lunches. My kids LOVED this cake and so did my husband.
Preheat oven to 350 degrees. Coat an 8×8 glass baking dish with coconut oil cooking spray.
Peel and finely dice the apple. Melt 1 teaspoon of butter over medium heat in a small skillet. Add the apple and cook for one minute, tossing to coat evenly with the butter. Sprinkle with ½ tablespoon brown sugar, 1 teaspoon cinnamon, 1 teaspoon of apple cider vinegar, and 1 teaspoon flour then cook for another 2 minutes, stirring occasionally. Set aside to cool.
In a medium saucepan, melt 6 tablespoons of butter over medium heat. Cook until the butter turns golden brown in color and starts smelling of nuts. Whisk in 3/4 cup brown sugar and set aside to cool for 5 minutes.
Gently mix the flour together with the whole wheat flour, baking powder, cinnamon, and salt, until well combined.
Once the butter/sugar mixture has cooled to room temperature, whisk in the oil, vanilla extract, and the eggs, one at a time. Slowly add the flour mixture to the egg mixture until just combined. Fold in the finely diced apples.
Pour the cake batter into the prepared baking dish then sprinkle the top with chopped pecans.
Place into the oven and bake at for 25-30 minutes or until and wooden skewer inserted into the center comes out clean.
Cool in the pan for 5 minutes before slicing and placing the pieces on a wire cooling rack.
Make the glaze by sifting the powdered sugar into a small bowl. Gradually stir in the apple juice, one teaspoon at a time, until it reaches the consistency of a thick glaze. It should be pourable, but not liquid.
Drizzle over the cooled cake bars at an angle. Serve and enjoy.