Here is a great apple cake/ bar recipe that is perfect for this time of year. I found the recipe in the September 2010 issue of Family Circle magazine. I get so many magazines that it is ridiculous already. Some of them I don't even read....I just go straight to the recipe pages! These were really good and also a little time consuming since you have to make the crust, slice the apples and then get together the topping but still really simple. I love that these had almond extract in the crust and these were also not too sweet. You might want to go a little heavier on the pumpkin pie spice or a little extra cinnamon.....I think I might have preferred that but that's just me.
I recently had a little disaster baking a favorite cake of mine. A banana cake. It wouldn't rise and wouldn't rise and took soooo long to bake. Well, I guess that is what happens when you forget to add baking soda. Oh was I ticked! I absolutely HATE when I waste time and ingredients to have something just end up in the trash. So frustrating. But I guess it happens to all of us from time to time.
My son has his first school dance this Thursday afternoon from 3 to 5pm. Can't wait to hear about it.....Oh, and we went and rented a clarinet today. He has joined band and this was the instrument he picked. I hope he likes it. I remember when my middle son picked trombone. Oh me, oh my.........I think the instrument saw the light of day only on several occassions. Let's just say all did not go well! Hope things are better this time around with my youngest and his clarient!!!!
3/4 cup (1 1/2 sticks) unsalted butter, softenend
1 cup sugar
3/4 tsp almond extract
1 1/2 cups all purpose flour
1/8 tsp salt
6 Granny Smith apples, cored, peeled, halved and thinly sliced
1/4 cup apricot preserves, melted
2 cups all purpose flour
1 cup light brown sugar
1 1/4 tsps pumpkin pie spice
1/4 tsp salt
3/4 cup (1 1/2 sticks) unsalted butter, melted
2 tablespoons confectioners' sugar
Heat oven to 350 degrees F. Coat a 15 x 10 x 1 inch pan with cooking spray.
Beat together the butter and sugar until smooth, about 2 minutes. Add eggs, one at a time, beating well after each. Beat in almond extract. On low speed, beat in flour and salt until just blended. Spread evenly into prepared pan.
Fan apple slices over top, then brush with preserves. Bake at 350 degrees F for 25 minutes.
Crumb topping: Whisk together the flour, brown sugar, pumpkin pie spice and salt. Stir in the butter until mixture is moisented and clumps together. Sprinkle evenly over cake. Bake for an additional 35 minutes. Remove pan to wire rack; cool completlely.
Dust with confectioners' sugar and cut into 24 squares.