Apple PB Cake

Course: Desserts
Difficulty: Easy
Pulse Type: Dry Peas
Specialty Diet: Vegetarian
Prep Time: 45 minutes
Cook Time: 25 minutes
Total Time: 1 hour 10 minutes
Servings: 1 pan


  • 1 cup split peas, yellow puréed; (1/2 cup dry)
  • 1⁄2 cup peanut butter crunchy or creamy
  • 1⁄2 cup honey
  • 3⁄4 cup sugar brown; firmly packed
  • 2 eggs
  • 1 egg whites
  • 1 tsp vanilla extract
  • 2 tsps cinnamon ground
  • 1⁄2 tsp baking soda
  • 3⁄4 tsp salt
  • 1⁄2 cup flour all-purpose
  • 1⁄2 cup flour whole wheat
  • 1⁄2 cup peanuts dry-roasted, chopped
  • 1⁄2 cup currants or raisins
  • 1 cup apple Golden Delicious; peeled and chopped


  1. *Preparing split pea purée: Add 2 ½ times the amount of water as 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 split peas with a sieve, food mill, blender, food processor or potato masher. Purée should be the consistency of canned pumpkin. Add water to thin if needed.
  2. Preheat oven to 350°F.
  3. 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.
  4. In a separate bowl, stir together cinnamon, baking soda, salt and flours.
  5. Add flour mixture to peanut butter mixture along with peanuts, currants and apple. Mix well.
  6. 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.
  7. Let cake cool before cutting into squares. Serve warm with vanilla ice cream.