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Maple Pecan Blondies

Here’s a blondie recipe that I have made many times!  Mine are never as gooey as Gemma’s and that’s probably because I over-bake them. I should keep a better eye on them next time. I like to brown the butter first but it’s not necessary. Enjoy!  Maple Pecan Blondies Makes 9-12 servings Original recipe from Bigger Bolder Baking Ingredients ¾ cup butter, melted or browned 1¼ cups dark brown sugar ½ cup maple syrup 1 large egg  2 teaspoons vanilla 1/2 teaspoon salt 2 cups all-purpose flour ¼ teaspoon baking soda I ¼ cups pecans, toasted and chopped  Directions   Preheat the oven to 350°F. Grease and line a 9x13” baking pan with parchment. Gemma used 8x8 but I like my bars thinner. Whisk together the butter, brown sugar, maple syrup, egg, vanilla, and salt. Stir in the flour and baking soda just until combined.  Stir in the pecans. Pour mixture into prepared pan and bake for 30-35 minutes. They middle should be slightly jiggly but they still taste yummy if you over-bake them. Allow to co
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Mom’s Apple Kuchen - Revisited

I don't know about you, but I've been spending a lot more time in the kitchen now that we are all quarantined due to COVID-19. I guess you'll be seeing more blog posts now that I have some extra time on my hands. 😀

I originally posted a recipe for Mom's Apple Kuchen back in 2012. The only thing I really did differently this time was added a little baking soda to the cake layer - it didn't make that much of a difference. 

We usually use McIntosh apples for this recipe. Use salted or unsalted butter, it doesn't make a difference in my opinion.


Above: Before Baking


Mom's Apple Kuchen - Revisited
Makes 12-15 squares

Ingredients
For the Cake
  • 3/4 cup butter, softened
  • 3/4 cup sugar
  • 2 tsp vanilla
  • 3 large eggs
  • 1 squeeze of lemon juice
  • 1 1/4 cups all purpose flour
  • 1/2 teaspoon baking soda (or leave it out)
  • 2 tablespoons ground cinnamon
  • 6 baking apples, peeled and sliced
For the Topping
  • 1 1/2 cups all purpose flour
  • 1 cup sugar
  • 1 tablespoon vanilla
  • 1 cup cold butter
Directions
  1. Preheat the oven to 350F and prepare a baking sheet (9x13 should be okay) by greasing and flouring it, or lining it with parchment paper. 
  2. Place all cake ingredients into a large bowl (except cinnamon & apples). With an electric mixer, mix on low and then medium speed until well combined.
  3. Spread the mixture onto the prepared baking sheet. Evenly place apples over the batter then sprinkle the apples with cinnamon. The apples can be touching or overlapping slightly.
  4. Mix the topping ingredients by hand until crumbly then sprinkle over the apples.
  5. Bake for 45-55 minutes. The edges will be golden but the bottom won't be so don't be tempted to take it out early. I like it completely cool but you could serve it warm. This is even better the next day!
  6. Keep the pan covered with a clean kitchen towel or some paper towel (not plastic wrap), this will prevent it from getting soggy. 

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