It’s Friday! That means my husband comes home tomorrow! He’s been gone all week for a conference. In California. In temperatures that were 80 degrees warmer than here.
I hope he actually gets on the plane to come back. . . I can’t say I’d blame him if he wanted to stay!
While he’s been enjoying the sun and warm weather, I’ve been enjoying peanut butter buttercream. Almost as good! 😉
I never pass up an opportunity to make a creamy peanut butter buttercream frosting. It’s one of the few frostings that I like. Our wedding cupcakes were even frosted with peanut butter buttercream!
So, when I made a peanut butter apple cake the other day, I just had to top it with my favorite frosting.
It ended up being the perfect frosting for a snack cake packed with fresh chopped apples and applesauce. T
he frosting adds enough sweetness and richness without overpowering the flavor of the fresh apples. The best part is that it’s a snack cake. That means you can eat it for more than just dessert!
So make your weekend a little sweeter and whip up a peanut butter apple snack cake with some amazing peanut butter buttercream!
- For the Cake
- 1/4 C butter, softened
- 1/4 C no-stir creamy peanut butter
- 1/2 C brown sugar
- 1/4 C sugar
- 1 C unsweetened applesauce
- 1 tsp vanilla extract
- 1 C whole wheat flour
- 1 C all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1 C chopped apples
- For the Frosting
- 1/2 C no-stir natural peanut butter
- 1/4 C butter, softened
- 1 C confectioner’s sugar
- 1/8 tsp salt
- 1 tsp vanilla extract
- 2 tbsp milk
- Preheat oven to 350. Lightly spray an 8×8 inch baking pan with non-stick cooking spray.
- In the bowl of a stand mixer, cream together butter, peanut butter, and sugars. Beat in applesauce and vanilla extract.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Add dry ingredients to wet ingredients and stir until just combined. Stir in chopped apples.
- Spread batter into prepared baking pan. Bake for 20-25 minutes or until toothpick inserted in the center comes out clean.
- Remove to a wire rack to cool.
- While cake is cooling, cream together peanut butter and butter. Slowly beat in confectioner’s sugar, salt, and vanilla extract. Beat in milk until creamy.
- Spread frosting over cooled cake. Cut into pieces and serve.
Catherine Maxey
Friday 9th of July 2021
Very good. I skipped the frosting and baked as cupcakes. Rather than butter I used 2egg yokes and 2T evaporated milk. Needed to use those things up. Texture was maybe denser than had i used butter. Great flavor. Used fugi apple. Baked 16 minutes. Recipe made 16 cupcakes. Very easy very good
tanya
Sunday 15th of March 2015
My husband is somewhere warmer right now also and I too fear he may not make it back! I have only made a peanut butter buttercream once and it was a huge hit. I really need to try both the frosting and this cake!
Julie @ Running in a Skirt
Tuesday 10th of March 2015
Yum! I love anything peanut butter. It takes me to a happy place :-)
Laura @ Laura's Culinary Adventures
Monday 9th of March 2015
Yum! I like all frostings, but I particularly like peanut butter frosting!
Erin @ Miss Scrambled Egg
Monday 9th of March 2015
Peanut butter pairs so well with apples. I have them as a snack all the time in the fall. This looks like a wonderful dessert to serve. :)