Toffee Apple Cake Bars are easy sheet-pan treats: a moist, slightly chewy apple cake topped with a walnut praline and apple icing.
If you love apple desserts, these Toffee Apple Cake Bars will be a hit. They are simple to make: the cake batter mixes quickly, the walnut praline sets in minutes, and the apple icing takes only a minute to prepare.
Sheet-pan cakes are ideal for potlucks or casual gatherings. You can pre-slice them at home or bring the whole pan and slice at the venue. The result is a slightly chewy, moist apple cake finished with apple icing and a crunchy walnut praline—delicious and crowd-pleasing.
Here’s a quick overview of the ingredients. The full recipe follows.
Apple Cake:
- Potato flour (see notes for substitutes)
- Brown rice flour (see notes for substitutes)
- Bicarbonate of soda
- Light brown sugar
- Apples, raw
- Eggs
- Vegetable oil
Walnut Praline:
- Caster (superfine) sugar
- Water
- Roasted walnuts
Apple Icing:
- Icing (confectioners’) sugar
- Apple juice
Substitutes
- Potato flour: cornflour (cornstarch)
- Brown rice flour: sorghum flour, coconut flour, or tapioca flour
If you prefer not to use substitutes, both flours are typically available at health food stores, some supermarkets, and baking supply shops. Baked bars will keep in a sealed container at room temperature for about three days; note the walnut praline may soften over time.
Toffee Apple Cake Bars
Toffee Apple Cake Bars
Linda Nortje
Ingredients
APPLE CAKE:
- 3/4 cup Potato Flour (see notes for substitute)
- 3/4 cup Brown Rice Flour (see notes for substitutes)
- 1 t Bicarbonate of Soda
- 1 cup Light Brown Sugar, firmly packed
- 3 medium Apples, peeled, cored and coarsely grated
- 3 extra-large Eggs
- 3/4 cup Vegetable Oil
WALNUT PRALINE:
- 3/4 cup Caster Sugar (superfine)
- 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
- Preheat the oven to 180°C (350°F). Line a 24 x 32 cm (9 x 13 inch) sheet pan with baking paper, allowing the paper to extend over the sides.
- Sift the potato flour, brown rice flour, bicarbonate of soda and light brown sugar into a medium bowl.
- Stir in the grated apples, eggs and vegetable oil until well combined.
- Pour the batter into the lined sheet pan and bake 25–30 minutes, or until a tester comes out clean. Remove 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 and boil 5–10 minutes until the toffee turns a caramel color. Remove from heat and let the bubbling subside.
- Spread the chopped walnuts in a single layer on baking paper on a baking sheet. Pour the toffee over the nuts and let cool at room temperature until hardened. Chop the praline finely.
- Turn the cake out onto a wire rack, top-side up, and let cool completely.
- Apple icing: sift the icing sugar into a small bowl and stir in just enough apple juice to make a spreadable icing.
- When the cake has cooled, spread the icing over the top and sprinkle with the chopped praline.
- Slice into bars and serve.
Notes
- Baked bars keep at room temperature in a sealed container for up to three days; the praline may soften and become more syrupy.
- Substitute for potato flour: cornflour (cornstarch).
- Substitutes for brown rice flour: sorghum flour, coconut flour, or tapioca flour.
Nutrition values are estimates. Check ingredient labels if you need precise information.
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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