Enjoy this not-too-sweet cake for a mid-afternoon boost or after-dinner dessert. Substitute chocolate or butterscotch chips in place of peanut butter, if desired.
- Cooking spray
- ¾ cup packed light brown sugar
- 2 large eggs
- ⅓ cup vegetable or canola oil
- 2 tsp vanilla extract
- ¼ tsp salt
- 1 cup all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- 1 large Honeycrisp apple, peeled, cored, and finely chopped
- ⅔ cup peanut butter chips, divided
- Preheat oven to 350°F. Coat an 8x8-inch baking pan with cooking spray and line with parchment.
- In a large bowl, whisk together the brown sugar and eggs until well combined and foamy. Whisk in the oil, vanilla, and salt until combined. Add the flour, baking powder, and baking soda and whisk until just combined and smooth. Using a rubber spatula, fold in the apple and half of peanut butter chips.
- Transfer batter to prepared pan, and spread into an even layer to distribute apples. Top with remaining peanut butter chips. Bake 30–40 min., until toothpick inserted into center comes out clean.
- Cool cake in pan on a wire rack 15 min. Run a small knife or icing spatula around edges to loosen. Remove cake from pan and cool completely on wire rack.
Once cooled, wrap cake tightly in plastic and store at room temperature for up to 3 days.
This recipe is
- In Season
- September 2021