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Apple Peanut Butter Cake
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Prep Time:
30 minutes
Cook Time:
40 minutes
Total Time:
75 minutes
Apple Blondie cake drizzled with sweet peanut butter glaze - a delightful treat for any occasion.
Ingredients:
  • Reynolds® Parchment Paper
  • 0.75 cup all-purpose flour
  • 0.25 cup whole wheat flour
  • 0.5 teaspoon ground cinnamon
  • 0.125 teaspoon ground allspice
  • 0.75 cup packed brown sugar
  • 2 tablespoons butter, softened
  • 0.25 cup applesauce
  • 0.5 teaspoon vanilla
  • 0.75 cup tart apple, such as Granny Smith, peeled and diced
  • 0.25 cup peanut butter chips
  • 3 tablespoons creamy peanut butter
  • 2 tablespoons milk, or more as needed
Instructions:
  • Preheat the oven to 350°F and prepare an 8x8x2-inch square baking pan by lining it with Reynolds® Parchment Paper.
  • In a medium bowl, blend all-purpose flour, whole wheat flour, baking powder, cinnamon, salt, and allspice using a whisk. Set aside.
  • In a medium bowl, use an electric mixer on medium speed to cream the sugar and butter until light and fluffy, about 2 minutes. Add the egg and beat to combine. Mix in the applesauce and vanilla. Reduce speed to low and slowly add the flour mixture. Stir in the apple and peanut butter pieces. Spread the batter into the prepared pan.
  • Bake for 35 to 40 minutes until a toothpick inserted in the center comes out clean.
  • Remove the cake from the oven and let it cool for 5 minutes in the pan. Gently lift the cake out of the pan using the parchment paper and transfer it to a wire rack to cool completely. Finally, move the cake to a cutting board using the parchment paper.
  • Drizzle the cake with luscious peanut butter glaze and let it sit until the glaze is perfectly set before cutting into slices.
  • Combine 2/3 cups of powdered sugar, 3 tablespoons of creamy peanut butter, and 2 to 3 tablespoons of milk in a bowl until you get a thick glaze perfect for drizzling.

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