This Blondie-like cake is full of apples and drizzled with a sweet peanut butter glaze-perfect for a special afternoon snack.

Recipe Summary

prep:
30 mins
cook:
40 mins
additional:
5 mins
total:
1 hr 15 mins
Servings:
16
Yield:
16 servings
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Peanut Butter Glaze:

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F. Line an 8x8x2-inch square baking pan with Reynolds® Parchment Paper*.

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  • Whisk together all-purpose flour, whole wheat flour, baking powder, cinnamon, salt, and allspice in a medium bowl. Set aside.

  • Cream the sugar and butter with an electric mixer on medium speed in a medium bowl about 2 minutes or until light and fluffy. Add egg; beat to combine. Beat in applesauce and vanilla. Reduce speed to low and gradually add in the flour mixture. Stir in apple and the peanut butter pieces. Spread into prepared pan.

  • Bake 35 to 40 minutes or until a toothpick inserted into the center comes out clean.

  • Remove from oven and cool 5 minutes in the pan. Lift the cake out of the pan using the parchment paper. Place on a wire rack to cool completely. Using the parchment paper, transfer the cake to a cutting board.

  • Drizzle with Peanut Butter Glaze. Allow cake to stand until glaze is set before slicing.

  • Peanut Butter Glaze: In a small bowl, stir together 2/3 cups powdered sugar, 3 tablespoons creamy peanut butter, and 2 to 3 tablespoons milk to make a thick glaze of drizzling consistency.

Tips

*To line pan: turn pan upside down and press a sheet of parchment paper around it. Remove parchment paper, flip pan over and drop parchment paper inside. Crimp the edges and you're ready to cook!

REYNOLDS KITCHENS TIPS:

Apples with peanut butter – one of those go-to snacks most everyone enjoys. But whip them up into this delicious cake and your family will be begging for another piece! Make sure to line your pan with parchment paper when prepping this or any other cake. Parchment paper allows you to simply lift the cake out of the pan when done baking by holding onto the parchment paper. Let it cool, slice your pieces with ease and just toss away the parchment when you're done for the easiest of cleanups!

Nutrition Facts

129 calories; protein 2.9g 6% DV; carbohydrates 19.8g 6% DV; fat 4.5g 7% DV; cholesterol 15.6mg 5% DV; sodium 108.7mg 4% DV. Full Nutrition

Reviews (4)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/26/2018
I didn't make the cake but used the icing recipe for peanut butter blondes. The icing is great. Read More

Most helpful critical review

Rating: 3 stars
05/14/2016
We've made this twice now and it does come out very dense. I was thinking my baking powder was too old til I read the first comment about this dish. It is tasty so we'll try it again. We'll I'll try to remember to post about the result. Read More
(1)
6 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
05/14/2016
We've made this twice now and it does come out very dense. I was thinking my baking powder was too old til I read the first comment about this dish. It is tasty so we'll try it again. We'll I'll try to remember to post about the result. Read More
(1)
Rating: 4 stars
12/01/2015
The peanut butter flavor certainly overwhelms the apple in this very dense chewy "cake" than more closely resembles a slightly dry bar. While generally tasty this treat take some work to get down or maybe just begs for a glass of milk. Read More
Rating: 5 stars
01/26/2018
I didn't make the cake but used the icing recipe for peanut butter blondes. The icing is great. Read More
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Rating: 5 stars
10/03/2017
This is good. It is dense as previous reviewers said and probably more like a "sheet cake" than an Angel Food cake but it's easy delicious and doesn't require any exotic ingredients or much preparation so it's a keeper. Read More