Diy and ideas
INGREDIENTS
- 1 medium apple
- 1 teaspoon unsalted butter
- 1/2 tablespoon brown sugar
- 1 teaspoon cinnamon
- 1 teaspoon cider vinegar
- 1 teaspoon flour
- 6 tablespoons butter
- 3/4 cup brown sugar
- 2 tablespoons canola oil
- 2 tablespoons vanilla extract
- 2 large eggs
- 1 1/2 cups whole wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 tablespoon pecans roughly chopped
FOR THE GLAZE
- 1/2 cup powdered sugar
- 2 teaspoons apple juice or more if needed
INSTRUCTIONS
- Preheat panggangan to 350F. Line a 7x11 inch baking pan with foil or parchment paper, leaving a slight overhang.
- Peel and finely dice the apple. Melt 1 teaspoon butter over medium heat in a small skillet. Add the apple and cook for one minute, tossing to coat with the butter. Sprinkle with 1/2 tablespoon brown sugar, 1 teaspoon cinnamon and 1 teaspoon flour and cook for another 2 minutes, carefully mixing until combined. Set aside to cool.
- In a medium pot, melt 6 tablespoons butter over medium heat. Continue warming until the butter turns golden brown in color and starts smelling of hazelnuts. Whisk in 2/3 cup brown sugar and set aside to cool for 5 minutes.
- Once the mix has cooled to room temperature, whisk in the oil, vanilla extract and the eggs. Evenly sprinkle the whole wheat flour on top, then the baking powder and salt. Carefully mix into the egg mixture until a batter forms. Fold in the apples.
- Pour the batter into the prepared baking pan and sprinkle the top with chopped pecans.
- Bake at 350F for 25-30 minutes or until they turn golden brown on top and a toothpick inserted comes out clean.
- Cool in the pan on a wire rack before slicing into 12 squares.
TO MAKE THE GLAZE
- Sift the powdered sugar into a small bowl. Gradually stir in the apple juice, one teaspoon at a time, until it reaches the consistency of a thick glaze. It should be pourable, but not liquid. Drizzle over the cooled cake bars.
Sumber http://bit.ly/2SovIa1
from Recipes Easy http://bit.ly/2HMqkNs
Source
diyandideas2019.blogspot.com
Bridgette Brock
Tuesday, January 29, 2019