Apple and Almond Bars
This recipe makes 24 pieces servings
This easy apple bar is just right for snacking or lunch boxes. Make the Brown Sugar Icing or simply sprinkle icing sugar over these spicy bars.
Ingredients
- Bars
- 2/3 cup raisins 2/3 cup raisins
- 2/3 cup water 2/3 cup water
- 1/3 cup butter 1/3 cup butter
- 1 cup firmly packed dark brown sugar 1 cup firmly packed dark brown sugar
- 1 tsp vanilla 1 tsp vanilla
- 1 egg 1 egg
- 1-1/2 cups all-purpose flour 1-1/2 cups all-purpose flour
- 1/2 tsp baking powder 1/2 tsp baking powder
- 1/2 tsp baking soda 1/2 tsp baking soda
- 1/2 tsp cinnamon 1/2 tsp cinnamon
- 1/4 tsp nutmeg 1/4 tsp nutmeg
- 1/4 tsp salt 1/4 tsp salt
- 1-1/4 cups peeled, cored and finely chopped apples 1-1/4 cups peeled, cored and finely chopped apples
- 1/2 cup chopped unblanched almonds 1/2 cup chopped unblanched almonds
- Brown Sugar Icing
- 1/4 cup firmly packed dark brown sugar 1/4 cup firmly packed dark brown sugar
- 3 tbsp butter 3 tbsp butter
- 2 tbsp milk 2 tbsp milk
- 1/2 tsp vanilla 1/2 tsp vanilla
- 1-1/2 cups icing sugar 1-1/2 cups icing sugar
Preparation
Grease a 13- x 9-inch (3.5 L) cake pan and dust with flour.
Bars: In small saucepan, combine raisins and water and bring to boil, uncovered. Remove from heat and, stirring periodically, let cool while preparing batter.
Cream butter with brown sugar until well blended; beat in vanilla and egg.
Sift together flour, baking powder, soda, spices and salt. Mix into creamed batter alternately with raisins and water, making 3 additions of dry and 2 of liquid. Stir in apples and nuts (batter will be thick). Spread evenly into pan.
Bake in 350°F (180°C) oven for 25 minutes or until firm to touch.
Brown Sugar Icing: In small heavy saucepan, bring brown sugar, butter and milk to boil; remove from heat and beat in vanilla and icing sugar, adding about 1/2 cup (125 mL) at a time. Let cool slightly and spread over cooled cake.
Alternatively, sieve 1/4 cup (50 mL) icing sugar over cake.
Store in airtight container.
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