Peanut Butter Apple Cake
Indulge in the cozy flavors of fall with this irresistibly moist Peanut Butter Apple Cake. Combining the nutty richness of creamy peanut butter with the natural sweetness of diced apples and a warm hint of cinnamon, this dessert is a perfect harmony of texture and taste. Each slice showcases tender chunks of apple nestled in a fluffy, buttery cake that’s made even more decadent with a dusting of powdered sugar. With just 20 minutes of prep time, this easy yet impressive recipe is ideal for autumn gatherings, cozy weeknight desserts, or as a nostalgic treat with your afternoon coffee. Perfectly balanced and brimming with seasonal charm, this apple-infused peanut butter cake will quickly become an all-time favorite.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 1 teaspoons ground cinnamon
- 0.5 teaspoons salt
- 0.5 cups unsalted butter
- 0.5 cups creamy peanut butter
- 1 cups granulated sugar
- 0.5 cups light brown sugar
- 2 large eggs
- 1 teaspoons vanilla extract
- 1 cups whole milk
- 2 cups apples (peeled, cored, and diced)
- 2 tablespoons powdered sugar (optional for garnish)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round or square cake pan, or line it with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. Set aside.
In a large mixing bowl, beat the butter and peanut butter together with an electric mixer until smooth and creamy, about 2-3 minutes.
Add the granulated sugar and brown sugar to the butter mixture and beat until fluffy, about 2 minutes.
Mix in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Then, stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the milk. Begin and end with the dry ingredients, mixing each addition until just combined. Be careful not to overmix.
Fold in the diced apples using a spatula until evenly distributed throughout the batter.
Pour the batter into the prepared cake pan, smoothing out the top with a spatula.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely.
If desired, dust the top of the cooled cake with powdered sugar before serving.
Nutrition Facts
Calories |
3707 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.3 g | 164% | |
| Saturated Fat | 47.1 g | 236% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 525 mg | 175% | |
| Sodium | 3500 mg | 152% | |
| Total Carbohydrate | 600.2 g | 218% | |
| Dietary Fiber | 24.9 g | 89% | |
| Total Sugars | 379.0 g | ||
| Protein | 76.1 g | 152% | |
| Vitamin D | 4.7 mcg | 23% | |
| Calcium | 588 mg | 45% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 2087 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
