Did you ever think that a cake made with whole wheat flour, peanut butter, and honey could taste so amazing you’d gladly eat three slices in a row? Well, that’s exactly what’s happening here. And it’s covered in a layer of sauteed cinnamon apple chunks because warm, spiced apples are mandatory this time of year.
This isn’t just any cake, it’s a snack cake! Which, if you are new to the snack cake game, just means it’s a cake that is designed for (you guessed it)…snacking. Anytime, anywhere. It’s a cake that doesn’t make you wait til you’ve finished your dinner to eat a slice; one that will gladly cozy up to a cup of coffee or tea in the morning or become a hand-held snack in the afternoon when you’re in need of something slightly sweet and ultra satisfying.
Dear Snack Cake,
You complete me.
Juuuuust kidding. I couldn’t let you get out of here that quickly.
But seriously- this cake was inspired by one of my go-to snacks (apple slices dipped in peanut butter) and by my body’s response to the changing seasons, which of course, sounds something like “more cake, please”. My body didn’t have to ask twice for that one.
Ask and you shall receive, my friend.
The base of this cake is a simple whole wheat batter made with plenty of peanut butter, honey, vanilla, and cinnamon. Truth be told, it’s essentially muffin batter in disguise as a cake. That’s the beauty of a snack cake; it’s hearty, wholesome, a little dense, and yet still so dreamy. On top of the batter is a thick layer of apples that get sauteed in butter, honey, and cinnamon to make for an apple pie-like experience on top of your peanut butter cake. Need I say more?
I think you’re going to love this simple, anytime cake. It’s made from some of my favorite pantry staples, and the cinnamon-spiked apples make for the perfect fall treat. Eat it warm straight out of the oven, top it with a dollop of whipped cream or yogurt and an extra drizzle of peanut butter, or grab a cold leftover slice as a handheld snack anytime you happen to pass through the kitchen. Trust me, this peanut butter snack cake will make your week infinitely better.
If you make this recipe, let me know how it turns out! Leave a comment here, or take a picture and share it with me on Instagram! Happy snacking, friends!
- 4 medium sized apples, any variety you love
- 1 Tablespoon butter
- 1 Tablespoon honey
- 1 teaspoon cinnamon
- a pinch of salt
- 1 cup creamy peanut butter (all-natural, no added sugar or oils)
- 1/2 cup honey
- 1/4 cup melted butter or coconut oil
- 2 eggs
- 2 teaspoons vanilla extract
- 3/4 cup warm tap water
- 2 cups white whole wheat flour*
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 1. Preheat oven to 375 degrees Fahrenheit. Line an 8-inch square baking pan with parchment paper (or grease with butter or nonstick spray), and set aside.
- 2. Put a large skillet on the stove over medium heat. Peel and dice the apples, and add them to the pan with the butter. Let cook for 10 minutes, stirring occasionally, then add honey, cinnamon, and salt and stir to combine. Turn off the heat and let cool while you make the cake batter.
- 3. Combine peanut butter, honey, melted butter/coconut oil, eggs, vanilla, and water in a mixing bowl. Use a whisk or sturdy wooden spoon to fully combine all the wet ingredients. Then, add in all remaining ingredients and mix until no lumps of flour remain.
- 4. Scrape the peanut butter batter into the prepared baking pan, top with apples, and bake for 30-35 minutes. It will be difficult to tell if the cake is done, since it's covered in apples, but when you press down gently on the apples, the cake should spring back to the touch. If it seems soupy or jiggly, bake for another 5+ minutes. Mine was perfect at 32 minutes.
- 5. Let cake cool in the pan for 5-10 minutes before serving. This cake can be eaten warm or cold, and keeps well for up to 5 days at room temperature.
- *White Whole Wheat Flour has a more mild flavor and texture compared to regular whole wheat. If desired, 1 cup each of whole wheat and all-purpose flour can be used instead of the white whole wheat.