Apple Peanut Butter Cake
Served warm with ice cream, this cake will delight as a dessert or serve it cool as an afterschool snack!
- Serving Size 1/24 of recipe
- Calories 156
- Fat 5 g
- Saturated Fat 1 g
- Cholesterol 16 mg
- Carbohydrates 25 g
- Fibre 2 g
- Sugar 16 g
- Protein 5 g
- Sodium 57 mg
- Potassium 163 mg
- Folate 36 mcg
- Iron 1 mg
- 1/2 cup (125 mL) dry yellow split peas, rinsed and drained
- 1 1/4 cups (300 mL) water
- 1/2 cup (125 mL) peanut butter, either crunchy or creamy
- 1/2 cup (125 mL) honey
- 3/4 cup (175 mL) firmly packed brown sugar
- 2 eggs
- 1 egg white
- 1 tsp (5 mL) vanilla extract
- 2 tsp (10 mL) ground cinnamon
- 1/2 tsp (2 mL) baking soda
- 3/4 tsp (3 mL) salt
- 1/2 cup (125 mL) all-purpose flour
- 1/2 cup (125 mL) whole wheat flour
- 1/2 cup (125 mL) chopped dry-roasted peanuts
- 1/2 cup (125 mL) currants or raisins
- 1 cup (250 mL) Golden Delicious apple, peeled and chopped
Place rinsed peas and water in a small saucepan. Bring to a gentle boil, reduce heat, cover and simmer for 45 minutes. Stir frequently. Cool slightly and do not drain. In small batches, mash or puree cooked split peas with a sieve, blender, food processor or potato masher to the consistency of canned pumpkin. Add additional water 1 Tbsp (15 mL) at a time to thin if needed.
Preheat oven to 350°F (175°C).
In a large mixing bowl, beat puree, peanut butter, honey and brown sugar until blended. Beat in eggs and egg white. Stir in vanilla extract.
In a separate bowl, stir together cinnamon, baking soda, salt and flours.
Add flour mixture to peanut butter mixture along with peanuts, currants and apple. Mix well.
Turn into a greased 9×13 inch (23×33 cm) baking pan. Bake until a knife inserted in centre of cake comes out clean, about 25 minutes.
Let cake cool before cutting into squares. Serve warm with vanilla ice cream.