An Apple a Day - Apple Squares with Maple Glaze

Welcome to the 4th day of

I'm rather tired right now. I made this recipe this morning, I went to the Navy vs Notre Dame game, then I went to an Oktoberfest party, and then I sang at an opera forum. But you know what I'm not tired from? Apples! I'm still loving every recipe and I am sure you'll really love this one I found on Sprinkled with Flour.

Apple Squares with Maple Glaze (adapted from Sprinkled with Flour)

Cake

3 large eggs

1/4 tsp salt

1 3/4 cups sugar

1 cup vegetable oil (you can substitute any oil, like coconut)

2 cups sifted all-purpose flour (whole wheat pastry flour would substitute well)

1 tsp baking soda

1 tsp ground cinnamon

1/2 tsp nutmeg

3 cups chopped unpeeled apples (Braeburn, Gala, or similar) Erika's Extra: I used a mix of Granny Smith and Stayman Winesap)

1/2 cup chopped walnuts (optional)

1 tsp vanilla extract

Maple Glaze
1 cup sifted powdered sugar
1 tbsp butter, softened
2-3 tablespoons whole milk
1 tbsp pure maple syrup (can use maple extract also)

For the Cake:

Preheat oven to 350F. Coat a 15x10-inch jelly-roll pan with nonstick baking spray with flour; set aside. Leave the apples unpeeled, but remove core and chop the apples into small pieces.

In the bowl of an electric mixer, combine eggs and salt. Beat at medium speed until frothy, about 1 minute. Add the sugar and oil, and beat until blended. In a medium bowl combine the flour, baking soda, cinnamon and nutmeg. Add the flour mixture to the egg mixture, and beat just until combined.

Fold in the apples, nuts and vanilla. Pour into the prepared pan, spreading evenly. Bake for 30 minutes or until lightly browned and set. Set the pan on a wire rack, let cool.

For the Glaze:

In a medium bowl combine the powdered sugar, butter and enough milk to make a spreadable consistency. This was about 2 tablespoons for me. Mix until smooth. Add the tablespoon of maple syrup/maple extract, and stir. Spread over the mostly cooled cake. Let the frosting set, then cut into bars.

Tip: For baking this cake in ramekins, just fill with batter about 1/2 - 2/3 full. If you fill too high it will spill over the sides. Bake until cake is golden and set, about 30-35 minutes.

Bake well and prosper!