2 cups whole wheat flour 2 tea­spoons bak­ing pow­der 1/2 cup honey 1/3 cup unsalted peanut but­ter 1 large egg 1 cup skim milk 1/4 cup chopped unsalted nuts. Pre­heat oven to 350. Grease two 8–9 inch round cake pans with non-stick veg­etable spray and dust with flour. Stir together the flour and bak­ing pow­der in a bowl and set aside. In a large bowl, cream together the honey and peanut but­ter with an elec­tric mixer or wooden spoon. Beat in the egg and milk. Add the dry ingre­di­ents to the wet ingre­di­ents and mix until smooth. Pour bat­ter into cake pans. Sprin­kle the top of the bat­ter with the peanuts. Bake for 25 to 35 min­utes, or until a tooth­pick inserted into the cen­ter of the cakes comes out clean. Cool to room tem­per­a­ture before slic­ing and serv­ing. Store in an air­tight con­tainer for up to 3 days, or wrap well and freeze for up to 2 months. (Thaw before serv­ing.)
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