- Skill Level: Beginner
- Serves: 9
- Start to Finish: 1 hour, 15 minutes
- 139mg Sodium
- 63g Carbs
- 2g Fiber
- 13g Fat
- 4g Saturated Fat
- 40g Sugars
- 6g Protein
Maple syrup adds an incredible natural sweetness to these wonderfully spicy, moist, and dense dessert bars. With a steamy cup of hazelnut coffee, they are just heaven.
- Cooking spray
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- 4 tablespoons (1/2 stick) unsalted butter, at room temperature
- 1/3 cup packed dark or light brown sugar
- 2 large eggs, lightly beaten
- 1 cup maple syrup
- 1 teaspoon vanilla extract
- 1/2 cup quick oats
- 3/4 cup chopped walnuts
- 3/4 cup confectioners sugar
- 2 tablespoons unsweetened almond milk*
1. Heat oven to 350 degrees. Lightly grease an 8-inch square baking dish with nonstick cooking spray and set aside.
2. Whisk flour, cinnamon, nutmeg, baking soda, and salt together in a medium bowl and set aside.
3. In the bowl of a stand mixer (or large bowl if using a hand mixer), cream butter and sugar together on low speed until combined. Increase speed to medium-high and beat until creamy, about 2 minutes. Reduce speed to medium and add eggs, 1 at a time, scraping bowl between additions.
4. Stir maple syrup and vanilla together. Alternate adding flour mixture and maple mixture to butter, starting and ending with flour mixture and mixing on low speed until well combined. Turn off mixer and use a wooden spoon to stir in oats and nuts. Scrape mixture into prepared baking dish and smooth top. Bake until center resists light pressure, 40 to 45 minutes. Remove from oven and set aside to cool completely. Run a knife around the pan edges, invert cake onto a cutting board, and carefully slide onto a platter or cake plate.
5. While cake cools, make icing. Sift confectioners sugar into a medium bowl and whisk in almond milk until smooth. Drizzle over cooled cake and let set for at least 10 minutes before cutting.
*For a coffee kick, substitute two tablespoons strong-brewed coffee or espresso for almond milk in the glaze.
Recipe adapted from Pretty Delicious by Candice Kumai, Rodale Books, 2011