Apple PB Cake

Prep Time 45 minutes
Cook Time 25 minutes
Servings 12


  • 1 cup yellow split peas, puréed ½ cup dry
  • ½ cup peanut butter crunchy or creamy
  • ½ cup honey
  • ¾ cup firmly packed brown sugar
  • 1 tsp vanilla extract
  • 2 tsp cinnamon ground
  • ½ tsp baking soda
  • ¾ tsp salt
  • ½ cup all-purpose flour
  • ½ cup whole wheat flour
  • ½ cup dry-roasted peanuts chopped
  • ½ cup raisins or other dried fruit
  • 1 cup apple peeled and chopped


  • Prepare split pea purée: Add 2½ cups water to split peas. Bring to a boil, reduce heat ,cover and simmer for 45 minutes. Stir frequently. Cool slightly and do not drain. In small batches, mash or pureè the split peas using a blender, food processor, potato masher or fork. Purée should be the consistency of canned pumpkin. Add water to thin if needed.
  • Preheat oven to 350°F.
  • In a large mixing bowl, beat purée, 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, raisins and apple. Mix well.
  • Turn into a greased 13 x 9-inch baking pan. Bake until a knife inserted in center of cake comes out clean, about 25 minutes.
  • Let cake cool before cutting into squares.