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.