Dorie's Custardy Apple Bars

I'd been paging through my copy of Dorie Greenspan's newest cookbook, Baking Chez Moi, trying to decide which recipe to try first, when I happened to see her on TV promoting the book.  She was demonstrating this delicious recipe for Custardy Apple Bars.  I loved the way she described them and that pretty much sealed the deal for me.  I made them the next day and we absolutely loved them.    

Dorie Greenspan's Custardy Apple Bars

Printable Recipe

Ingredients

• 3 medium juicy, sweet apples, such as Gala or Fuji, peeled and cored

• 1/2 (68 grams) all-purpose flour

• 1 teaspoon baking powder

• 2 large eggs, at room temperature

• 1/3 cup (67 grams) sugar

• Pinch of fine sea salt

• 2 teaspoons pure vanilla extract

• 6 tablespoons whole milk at room temperature

• 2 tablespoons (1 ounce; 28 grams) unsalted butter, melted and cooled

• Confectioners' sugar, for dusting (optional)

Directions

1. Preheat oven to 400F and place rack in center position.

2. Butter an 8x8-inch square baking pan; set aside.

3. Use a mandoline to slice apples 1/16-inch thick.

4. In a small bowl, whisk together the flour and baking powder; set aside.

5. In a large bowl, whisk together the eggs, sugar, and salt for 2 minutes, until the sugar dissolves and the color of the eggs is pale.

6. Add the vanilla, milk, and melted butter.

7. Add the reserved flour mixture and continue to whisk until batter is smooth.

8. Use a spatula to gently fold the apples into the batter, being sure each apple gets coated.

9. Pour mixture into prepared pan and pat into as even a layer as you can (it will level as it bakes).

10. Bake for 30-40 minutes until the apples turn golden brown and a knife inserted in the center of the cake comes out clean.

11. Cool cake on baking rack for 15 minutes before cutting.

12. Slice and dust with confectioners' sugar if desired.

Notes

• I prefer these bars served at room temperature, but they're also good served warm or cold right out of the fridge.  

• Pears may be substituted for the apples. 

Norwegian Toscakake

I was immediately drawn to this recipe while flipping through a copy of Scandinavian Classic Baking by Pat Sinclair.  It's a lightly flavored single layer cake flavored with almonds and topped with a glaze that's browned under the broiler.  Wonderful with a cup of tea or coffee in the afternoon.

Note:  If you like a richer, more strongly flavored cake, check out our family's favorite European Almond Butter Cake (photo below).

Norwegian Toscakake

makes 8 servings

Printable Recipe

Ingredients

Cake: 

• 1 1/4 cups all purpose flour

• 1/2 teaspoon baking powder

• 1/4 teaspoon fine salt

• 4 egg whites, room temperature

• 4 egg yolks, room temperature

• 1/2 cup sugar

• 1/2 cup unsalted butter, melted and cooled

• 1 teaspoon pure almond extract

Almond Topping:

• 1/2 cup sugar

• 2 tablespoons all purpose flour

• 1/2 cup butter

• 2 tablespoons 2% milk

• 3/4 toasted sliced almonds

• 1/2 teaspoon pure almond extract

Directions

1. Preheat oven to 350F and spray a 9-inch springform pan with non-stick baking spray; set aside.

2. In a medium bowl, whisk together flour, baking powder, and salt.

3. In a separate bow, beat the egg whites until foamy.

4. Gradually sprinkle in the granulated sugar while continuing to beat until stiff peaks form, about 5 minutes; set aside.

5. In yet another bowl, whip the egg yolks for about 4 minutes until they are a light lemon color.

6. Gently fold the beaten yolks into the beaten whites.

7. Next, fold in the flour mixture in 4 batches, followed by the melted butter and almond extract.

8. Pour batter into prepared spring form pan and bake in a preheated over for 20-25 minutes.

9. To make the topping, in a small saucepan over low heat, combine the sugar, flour, butter, and milk, stirring constantly until thickened, about 1-2 minutes.

10. Remove from heat and add the almonds and almond extract.

11. Pour the topping over the cake and place under the broiler for 1-2 minutes until the topping turns golden brown.

12. Cool on wire cooling rack for 5 minutes.

13. Run a metal spatula around the sides of the pan to loosen.

14. Remove the sides of the pan and cool completely before serving.