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Toffee Apple Cake Bars

Toffee Apple Cake Bars are so easy to make (sheet pan recipe). Moist, slightly chewy apple cake with a walnut praline and apple icing topping.

Toffee Apple Cake Bars

If you are an apple dessert lover as I am, you will love these Toffee Apple Cake Bars ! And believe me, one bar just would not cut it.

Looking at the recipe it might look a little too much work. But the cake is mixed and baked, the Praline takes minutes to make (and set) and the Icing is done in a minute or two.

Toffee Apple Cake Bars

Sheet pan cakes are also one of my favorites and is perfect as a potluck dessert. You can either slice the cake beforehand, or when at the venue – easy peasy !

Slightly chewy, moist cake with Apple Icing and Walnut Praline is just heavenly and I am sure you and your family would love the cake as much as we do.

Toffee Apple Cake Bars

Here is a quick glance of the ingredients you will need (full printable recipe below in card):

APPLE CAKE : 

  • Potato Flour, (see below for substitute)
  • Brown Rice Flour, (see below for substitutes)
  • Bicarbonate of Soda
  • Light Brown Sugar
  • Apples, raw
  • Eggs
  • Vegetable Oil

WALNUT PRALINE:

  • Caster Sugar, (Superfine Sugar)
  • Water
  • Roasted Walnuts

APPLE ICING:

  • Icing Sugar, (Confectioners Sugar)
  • Apple Juice

Substitute for Potato Flour:

  • Cornflour (Cornstarch)

Substitutes for Brown Rice Flour:

  • Sorghum Flour
  • Coconut Flour
  • Tapioca Flour

Toffee Apple Cake Bars

If you do not want to use substitutes for the Flours, both are available at health stores, some supermarkets, baking supply stores.

A few pieces of cake I had left kept well in a sealed container for 3 days, however the Walnut Praline did go soft.

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Toffee Apple Cake Bars

Yield: 30 Servings

Toffee Apple Cake Bars

Toffee Apple Cake Bars

These Toffee Apple Cake Bars are so easy to make (sheet pan recipe). Moist, slightly chewy apple cake with a walnut praline and apple icing topping

Prep Time 10 minutes
Cook Time 10 minutes
Bake Time 30 minutes
Total Time 50 minutes

Ingredients

APPLE CAKE:

  • 3/4 cup Potato Flour, (see Notes below for substitute)
  • 3/4 cup Brown Rice Flour, (see Notes below for substitutes)
  • 1 t Bicarbonate of Soda
  • 1 cup Light Brown Sugar, firmly packed
  • 3 medium Apples, peeled, cored and grated coarsely
  • 3 extra-large Eggs
  • 3/4 cup Vegetable Oil

WALNUT PRALINE:

  • 3/4 cup Caster Sugar, (Superfine Sugar)
  • 2 TB Water
  • 1/2 cup Roasted Walnuts, finely chopped

APPLE ICING:

  • 2 cups Icing Sugar, (Confectioners Sugar)
  • 1/4 cup Apple Juice, approximately

Instructions

  1. Pre-heat the oven to 180 deg C ( 350 deg F ) - Line a sheet pan, 24cm x 32cm ( 9 inch x 13 inch ) with baking paper (let the paper extend over the sides
  2. Sift Potato Flour, Brown Rice Flour, Bicarbonate of Soda and Brown Sugar into a medium mixing bowl
  3. Stir in the grated Apples, Eggs and Oil - mix well
  4. Pour batter into the lined sheet pan and bake 25 - 30 minutes or until a tester comes out clean - remove cake from the oven and let stand in the pan for 10 minutes
  5. Meanwhile make the Walnut Praline - Combine the Caster Sugar and Water in a small saucepan over low heat until the Sugar dissolves - bring to the boil uncovered without stirring - boil 5 - 10 minutes until the toffee is a caramel color - remove from heat - let bubbles subside
  6. Sprinkle the Nuts in a single layer on baking paper on a baking sheet - pour toffee mixture over the Nuts - let stand at room temperature until hardened - chop praline finely
  7. By now you can turn the cake out onto a wire rack - top-side up and let cool completely
  8. Apple Icing : Sift the Icing Sugar into a small mixing bowl - stir in just enough Apple Juice to make the Icing spreadable
  9. Once the Cake has cooled, spread with the Icing and sprinkle over the Praline
  10. Slice into bars and serve

Notes

  • I had a few bars left and it kept well at room temperature for 3 days (although the Praline had gone soft, more syrup like)
  • Substitute for Potato Flour - Cornflour (Cornstarch)
  • Substitute for Brown Rice Flour - Sorghum Flour / Coconut Flour / Tapioca Flour

Nutrition Information

Yield

30 Servings

Serving Size

1 Bar

Amount Per Serving Calories 166Total Fat 6gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 5gCholesterol 19mgSodium 12mgCarbohydrates 27gFiber 1gSugar 20gProtein 1g

Nutrition value is not always accurate

Did you make this recipe?

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Sarah

Tuesday 8th of December 2020

Even more delicious the next day !

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