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Prep Time:20 minsAdditional Time:1 hrTotal Time:1 hr 20 minsServings:16Yield:16 squaresJump to Nutrition Facts
Prep Time:20 minsAdditional Time:1 hrTotal Time:1 hr 20 minsServings:16Yield:16 squares
Prep Time:20 mins
Prep Time:
20 mins
Additional Time:1 hr
Additional Time:
1 hr
Total Time:1 hr 20 mins
Total Time:
1 hr 20 mins
Servings:16
Servings:
16
Yield:16 squares
Yield:
16 squares
Jump to Nutrition Facts
Cook Mode(Keep screen awake)IngredientsBaking spray with flour1 ¼cupslight brown sugar, divided¾cupunsalted butter, softened, divided¼cupgranulated sugar3large eggs3teaspoonsvanilla extract, divided2 ¼cupswhite whole-wheat flour, divided3teaspoonsground cinnamon, divided1teaspoonbaking soda1teaspoonbaking powder½teaspoonsalt1cupplain whole-milk Greek yogurt2mediumGranny Smith apples, peeled and cut into 1/2-inch cubes (about 3 cups)½cupold-fashioned rolled oats¼cupchopped pecans½cupconfectioners' sugar1tablespoonwhole milk
Cook Mode(Keep screen awake)
Ingredients
Baking spray with flour
1 ¼cupslight brown sugar, divided
¾cupunsalted butter, softened, divided
¼cupgranulated sugar
3large eggs
3teaspoonsvanilla extract, divided
2 ¼cupswhite whole-wheat flour, divided
3teaspoonsground cinnamon, divided
1teaspoonbaking soda
1teaspoonbaking powder
½teaspoonsalt
1cupplain whole-milk Greek yogurt
2mediumGranny Smith apples, peeled and cut into 1/2-inch cubes (about 3 cups)
½cupold-fashioned rolled oats
¼cupchopped pecans
½cupconfectioners' sugar
1tablespoonwhole milk
DirectionsPreheat oven to 350 degrees F. Coat a 9-inch-square baking dish (at least 2 1/4 inches deep) with baking spray.Combine 3/4 cup brown sugar, 1/2 cup butter and granulated sugar in the bowl of a stand mixer fitted with a paddle attachment. Beat on medium speed until light and fluffy, about 3 minutes. Add eggs, 1 at a time, beating on low speed just until blended after each addition. Add 2 teaspoons vanilla; beat on low until blended.Whisk 1 3/4 cups flour and 2 teaspoons cinnamon in a medium bowl. Add baking soda, baking powder and salt; whisk to combine. Add the flour mixture to the butter mixture alternately with yogurt, beginning and ending with the flour mixture and beating on low speed just until blended after each addition. Fold in apples.Combine oats, pecans and the remaining 1/2 cup flour, 1/2 cup brown sugar and 1 teaspoon cinnamon in a medium bowl. Add the remaining 1/4 cup butter and use your fingers to work it into the mixture until blended and crumbly.Spread half the batter in an even layer in the prepared baking dish. Sprinkle evenly with half the oat-pecan mixture. Spoon the remaining batter on top and spread it to the edges of the pan. Top with the remaining oat-pecan mixture.Bake until a wooden pick inserted in the center of the cake comes out clean, 45 to 55 minutes. If necessary, loosely cover with foil after about 30 minutes to prevent excessive browning. Let cool in the pan on a wire rack for 15 minutes.Whisk confectioners' sugar, milk and the remaining 1 teaspoon vanilla in a small bowl until smooth. Drizzle over the warm cake. Serve warm, or cool completely, about 45 minutes. Cut into 16 squares.TipsTo make ahead: Cover and store at room temperature for up to 1 day.Originally appeared: EatingWell.com, June 2020
Directions
Preheat oven to 350 degrees F. Coat a 9-inch-square baking dish (at least 2 1/4 inches deep) with baking spray.Combine 3/4 cup brown sugar, 1/2 cup butter and granulated sugar in the bowl of a stand mixer fitted with a paddle attachment. Beat on medium speed until light and fluffy, about 3 minutes. Add eggs, 1 at a time, beating on low speed just until blended after each addition. Add 2 teaspoons vanilla; beat on low until blended.Whisk 1 3/4 cups flour and 2 teaspoons cinnamon in a medium bowl. Add baking soda, baking powder and salt; whisk to combine. Add the flour mixture to the butter mixture alternately with yogurt, beginning and ending with the flour mixture and beating on low speed just until blended after each addition. Fold in apples.Combine oats, pecans and the remaining 1/2 cup flour, 1/2 cup brown sugar and 1 teaspoon cinnamon in a medium bowl. Add the remaining 1/4 cup butter and use your fingers to work it into the mixture until blended and crumbly.Spread half the batter in an even layer in the prepared baking dish. Sprinkle evenly with half the oat-pecan mixture. Spoon the remaining batter on top and spread it to the edges of the pan. Top with the remaining oat-pecan mixture.Bake until a wooden pick inserted in the center of the cake comes out clean, 45 to 55 minutes. If necessary, loosely cover with foil after about 30 minutes to prevent excessive browning. Let cool in the pan on a wire rack for 15 minutes.Whisk confectioners' sugar, milk and the remaining 1 teaspoon vanilla in a small bowl until smooth. Drizzle over the warm cake. Serve warm, or cool completely, about 45 minutes. Cut into 16 squares.TipsTo make ahead: Cover and store at room temperature for up to 1 day.
Preheat oven to 350 degrees F. Coat a 9-inch-square baking dish (at least 2 1/4 inches deep) with baking spray.
Combine 3/4 cup brown sugar, 1/2 cup butter and granulated sugar in the bowl of a stand mixer fitted with a paddle attachment. Beat on medium speed until light and fluffy, about 3 minutes. Add eggs, 1 at a time, beating on low speed just until blended after each addition. Add 2 teaspoons vanilla; beat on low until blended.
Whisk 1 3/4 cups flour and 2 teaspoons cinnamon in a medium bowl. Add baking soda, baking powder and salt; whisk to combine. Add the flour mixture to the butter mixture alternately with yogurt, beginning and ending with the flour mixture and beating on low speed just until blended after each addition. Fold in apples.
Combine oats, pecans and the remaining 1/2 cup flour, 1/2 cup brown sugar and 1 teaspoon cinnamon in a medium bowl. Add the remaining 1/4 cup butter and use your fingers to work it into the mixture until blended and crumbly.
Spread half the batter in an even layer in the prepared baking dish. Sprinkle evenly with half the oat-pecan mixture. Spoon the remaining batter on top and spread it to the edges of the pan. Top with the remaining oat-pecan mixture.
Bake until a wooden pick inserted in the center of the cake comes out clean, 45 to 55 minutes. If necessary, loosely cover with foil after about 30 minutes to prevent excessive browning. Let cool in the pan on a wire rack for 15 minutes.
Whisk confectioners' sugar, milk and the remaining 1 teaspoon vanilla in a small bowl until smooth. Drizzle over the warm cake. Serve warm, or cool completely, about 45 minutes. Cut into 16 squares.
Tips
To make ahead: Cover and store at room temperature for up to 1 day.
Originally appeared: EatingWell.com, June 2020
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Nutrition Facts(per serving)270Calories12gFat37gCarbs6gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
