I still seem to be in the throes of cooking with apples so bear with me for one more week. This recipe is from the same issue of Southern Living magazine as the Apple Cream Cheese Bundt Cake from last week, so it’s not my fault. The recipes in that issue were just too good to pass up! Here is the link to the original recipe on the MyRecipes website.
The only thing I changed was the type of apple used. I used Jonathan because that is what I had and the recipe called for Granny Smith. The Jonathans worked great and retained their crunchiness just as well.
1 cup chopped pecans, toasted
2 cups firmly packed dark brown sugar
1 cup butter, melted
2 large eggs, lightly beaten
2 tsp. vanilla extract
2 cups all purpose flour
2 tsp. baking powder
1/2 tsp. salt
3 cups peeled and diced apples
Preheat oven to 350 degrees. Prepare a 13×9” baking dish. Stir together the brown sugar, butter, eggs, and vanilla.
Sift in the flour, baking powder and salt. I just put a fine strainer right over the bowl with the butter mixture and sifted all of my dry ingredients directly in.
Stir in the apples and pecans. Pour the batter into the prepared baking dish and spread in an even layer.
Bake for 35-45 minutes or until a wooden pick inserted in center comes out clean. Cool completely (1 hour or more) before cutting into bars.
Please join me and other great cooks over at Miz Helen’s Country Cottage for Full Plate Thursday. I am so honored to have been spotlighted this week for the apple cream cheese bundt cake. Thanks, Miz Helen!