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.
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.
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.
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
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.
More Apple recipes you might like:
- Apple Carrot Caramel Cheesecake
- Pork Tenderloin With Caramelized Apple
- Mint And Pomegranate Apple Sipper
- Apple Crumble Bars
- Apple Lemon Meringue Pie
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Toffee Apple Cake Bars
Toffee Apple Cake Bars
Ingredients
APPLE CAKE:
- ¾ cup Potato Flour (see Notes below for substitute)
- ¾ 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
- ¾ cup Vegetable Oil
WALNUT PRALINE:
- ¾ cup Caster Sugar (Superfine Sugar)
- 2 TB Water
- ½ cup Roasted Walnuts finely chopped
APPLE ICING:
- 2 cups Icing Sugar (Confectioners Sugar)
- ¼ cup Apple Juice approximately
Instructions
- 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
- Sift Potato Flour, Brown Rice Flour, Bicarbonate of Soda and Brown Sugar into a medium mixing bowl
- Stir in the grated Apples, Eggs and Oil - mix well
- 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
- 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
- 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
- By now you can turn the cake out onto a wire rack - top-side up and let cool completely
- Apple Icing : Sift the Icing Sugar into a small mixing bowl - stir in just enough Apple Juice to make the Icing spreadable
- Once the Cake has cooled, spread with the Icing and sprinkle over the Praline
- 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
Sarah
Tuesday 8th of December 2020
Even more delicious the next day !