Apple Cake-European

A Sheet-Pan Apple Cake That Eats Like a Bar

This cake leans more Central European than American. The base is a rich, shortbread-style dough made with margarine, powdered sugar, and a splash of rum, pressed into a cookie sheet rather than a round pan. The result slices into squares like a bar cookie, but eats like a tart cake.

Grating the apples on the box grater is the move that makes this work. Sliced apples sit too tall and dry out before the bottom bakes through, while grated apples almost melt into the sugar and cinnamon, soaking flavor into the base from above. Tart, firm reds hold up best.

The rum in the dough does double duty. It loosens the shortbread to a kneadable consistency without the pastiness of plain water, and the alcohol bakes off to leave a faint, rounded warmth that plays off the cinnamon sugar topping.

Pro Tips

• Press the dough evenly across the entire pan with floured fingertips. Thin spots burn before the apples cook through.
• Build a small lip of dough around the sides of the pan, the directions call this out for good reason: it catches juices and keeps the topping from running off.
• Toast the walnuts or pecans for a few minutes before adding. Untoasted nuts taste flat against the cinnamon.
• Cool completely before slicing into squares for the cleanest cuts.

Variations

• Swap raisins for dried cranberries or chopped dates for a different chew.
• Add a teaspoon of grated lemon zest to the apple mixture for a brighter top note.
• Drizzle cooled cake with a thin powdered sugar glaze made with milk and vanilla.