By: Liz Johnson

Liz Johnson — Sun, 24 Sep 2023 14:50:21 +0000

WOW!!! This is so good, better than any apple cake recipe I’ve ever made and I’ve made some good ones. My neighbor brought over a box of apples from a really old tree on their property that hasn’t produced fruit in over 5 years, they’re almost white with a blush of pink, so beautiful and TART – the most tart apples I’ve ever eaten and I grew up in apple country – Selah, Washington. We have no idea the variety, but I knew I needed a new recipe that would work better for a more sour apple. I followed recipe exactly, I did peel the apples (looks like the ones in the photo aren’t?) and I melted our home raised lard for the oil – we’re butchering again soon and I need to use up the leaf lard before I have a bunch more. I highly recommend this recipe, I think if you do use an apple that is on the sweeter side you’d want to cut the sugar by a 1/2 cup – but really just use a tart apple and you will be so impressed! LOVE the texture, I really think that’s my favorite part and don’t skip the pecans they’re very important. I made it yesterday and stuck it in the fridge today, it’s really moist so I think it’s best kept chilled. If I have any left after 5 days (doubtful) I’m going to freeze dry some little squares of it for Holiday gift giving. Thank you for an incredible recipe that will go in my physical recipe box – very few make it into it!

Comments on: Cake Pan Apple Bars with Frosting

By: Liz Johnson