Categories: Bars
Ingredients
- Cake
- 11/2 sticks unsalted butter, softened
- 1 C sugar
- 3 eggs
- 3/4 t almond extract
- 11/2 C all-purpose flour
- ⅛ t salt
- 6 granny smith apples, cored, peeled, halved and thinly sliced
- 1/4 C apricot preserves, melted
- Crumb Topping
- 2 C all-purpose flour
- 1 C light-brown sugar
- 11/4 t pumpkin pie spice
- 1/4 t salt
- 11/2 sticks unsalted butter, melted
- 2 T confectioner's sugar
Directions
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at oven to 350. Coat a 15×10×1-inch pan with nonstick cooking spray.
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Cake: Beat together the butter and sugar until smooth, about 2 minutes. Add eggs, one at a time, beating well after each. Beat in almond extract. On low speed, beat in flour and salt until just blended. Spread evenly into prepared plan.
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n apple slices over top, then brush with preserves. Bake at 350 for 25 minutes. 4. Crumb Topping: Whisk together the flour, brown sugar, pumpkin pie spice and salt. Stir in the butter until mixture is moistened and clumps together. Sprinkle evenly over cake. Bake for an additional 35 minutes. Remove pan to wire rack; cool completely. 5. Dust with confectioner’s sugar and cut into 24 squares.