1

Preheat the oven to 350°F. Coat an 8-inch square baking pan with cooking spray.

2

In a small bowl, whisk the flour, cinnamon, baking powder, and salt. Using an electric mixer, in a medium bowl, beat the butter and brown sugar until combined and creamy, 2 to 3 minutes. Beat in the egg, applesauce, and vanilla until combined. Using a spatula, gently fold in the flour until just combined. Fold in the grated apple. Spread the batter in the prepared pan.

3

Bake until a toothpick inserted into the center comes out clean, 20 to 23 minutes. Transfer the pan to a wire rack. Let cool completely in the pan.

4

Meanwhile, in a small bowl, whisk the powdered peanut butter and powdered sugar for the glaze. Add ¼ cup water and stir to combine. (The mixture should look like creamy peanut butter.) Add 1 tsp water and stir until the glaze is thick but spreadable, adding additional drops of water if needed to reach desired consistency. Transfer the peanut butter glaze to a small resealable plastic bag. Chill in the refrigerator for 30 minutes.

5

Remove the cooled apple cake from the pan. When the glaze is chilled, snip a small hole off 1 bottom corner of the bag and pipe the glaze across the top of the cake. Cut the cake into 16 squares. Store in an airtight container at room temperature for 1 day or in the refrigerator for up to 5 days.

6

Serving size: 1 square