pair it with


PEANUT BUTTER AND APPLE SNACKING CAKE PREP TIME 10 MIN. – COOK TIME 40 MIN. – READY IN 50 MINUTES + COOLING TIME – SERVINGS 9


Cooking spray


¾ cup packed light brown sugar 2 large eggs


/3 1


cup vegetable or canola oil 2 tsp vanilla extract ¼ tsp salt


2/3


1 cup all-purpose flour 1 tsp baking powder ½ tsp baking soda


1 large Honeycrisp apple, peeled, cored, and finely chopped


cup peanut butter chips, divided


STEP 1 Preheat oven to 350°F. Coat an 8x8-inch baking pan with cooking spray and line with parchment. STEP 2 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. STEP 3 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. STEP 4 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.


PER SERVING: 325 CALORIES, 15G FAT, 5G SATURATED FAT, 41MG CHOLESTEROL, 232MG SODIUM 42G CARBOHYDRATE, 2G FIBER, 28G SUGAR, 7G PROTEIN 40


Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20  |  Page 21  |  Page 22  |  Page 23  |  Page 24  |  Page 25  |  Page 26  |  Page 27  |  Page 28  |  Page 29  |  Page 30  |  Page 31  |  Page 32  |  Page 33  |  Page 34  |  Page 35  |  Page 36  |  Page 37  |  Page 38  |  Page 39  |  Page 40  |  Page 41  |  Page 42  |  Page 43  |  Page 44  |  Page 45  |  Page 46  |  Page 47  |  Page 48  |  Page 49  |  Page 50  |  Page 51  |  Page 52