Spice Apple Bars
When I saw this recipe in Katie’s blog in the fall, I knew I’d have to make it. And boy are we glad I did. These might be one of my favorite things I’ve ever baked. Definitely in the top 10. One of hubby’s coworkers said he would do any amount of manual labor we asked of him if I made a batch of these for him.
Apple Spice bars – from Katie
2 c. plus 2 Tbsp all purpose flour
2 tsp baking powder
1/4 tsp salt
2 tsp ground cinnamon
1/8 tsp nutmeg
1/8 tsp allspice
small pinch ground cloves
1/2 c. butter, melted
1 c. packed brown sugar
1 c. white sugar
2 eggs
1 Tbsp vanilla extract
2 apples, cored and diced (a little less than 2 c.) – I used Macintosh apples
cinnamon sugar for sprinkling
Preheat oven to 350 degrees and line 9×13 pan with foil and baking spray (I doubled the recipe and used one 9×13 and one 8×8 pan because I wanted them to be thicker).
In medium bowl, combine flour, baking powder, salt, cinnamon, nutmeg, allspice, and cloves. Whisk to combine well and set aside.
In bowl of stand mixer, combine sugars and butter and beat on medium high until light and fluffy, about 1 minute. Add eggs, one at a time, beating well to combine. Add vanilla extract and beat to combine.
Turn mixer on slow and fold in flour mixture a little at a time until just combined. Fold in apples.
Spread mixture evenly into prepared pan and sprinkle top generously with cinnamon sugar.
Place in oven and bake until cooked through, when top slightly bounces back to the touch, about 30 minutes.
Remove from oven and let cool completely before removing from pan, cutting and serving. Bars will be very soft.
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
Loving the look of this recipe. Is it tart enough so that I could can it using using the water bath method, or do you think I should employ pressure? I’m about to come into a dozen pints of blueberries, and I’m trying to be creative. 🙂
Ohmygodness! I made it and I’m in love! 🙂
Greetings from Poland!
beantownbaker — July 14th, 2013 @ 4:19 pm
So glad you enjoyed this! Glad to have a friend in Poland 🙂
I made your curd as part of my newest recipe (Eeyore’s Birthday Cake–angel food cake with blueberry curd filling), and I just wanted to say that it turned out fantastic! The curd was really easy to make and super delicious. 🙂
beantownbaker — September 2nd, 2014 @ 7:16 pm
So glad you enjoyed this curd recipe!
how much would I need to fill a 3 layer cake.. its for my wedding and I am looking for an easy recipe.
beantownbaker — September 2nd, 2014 @ 7:18 pm
Hope this worked well for you. I used one batch for a triple layer cake.
I was thinking about making this for a shower cake do you know if it would blueberry curd freezes well?
So I’m not sure what I did wrong, but I just made this recipe and it seems something went awry. It didn’t come out very purple, more like a bluish gray, and it doesn’t really taste like blueberries. I used 1 cup of frozen blueberries. Did I use the wrong kind of blueberries maybe?
Hello is it possible to can this recipe?