Sunday, September 18, 2016
Some years ago I was involved in an online food group that put together a cookbook in an effort to raise money for cancer treatments for one of our members. A member from Canada, Dave, submitted this recipe for peanut butter cake. As the saying goes, "it was love at first bite." In addition, it was also the answer to a problem which plagued me and other members of our family. What to make for my sister-in-law who couldn't eat chocolate but who loved peanut butter beyond words?
This is always a hit and the icing on the cake is...well, the icing on the cake, a peanut butter butter cream frosting that will guarantee a clean-licked bowl and set of beaters to match.
Enjoy this foolproof cake and the accolades that are sure to follow.
Peanut Butter Cake
1/2 cup butter (room temp)
1/2 cup smooth peanut butter
1 1/2 cups sugar
3 large eggs (room temp)
1 1/2 teaspoons vanilla
2 cups all-purpose flour
1 1/2 teaspoons baking soda
3/4 teaspoon salt
1 1/2 cups cold water
Preheat oven to 350°F
Butter and flour a bundt or tube pan.
In a stand mixer, cream butter, peanut butter and sugar until light and fluffy.
Add eggs one at a time mixing well and scraping down sides of bowl when needed.
Stir in vanilla.
Sift together flour, soda and salt.
Add to cream mixture alternatively with water beginning and ending with flour.
Pour into prepared pan and bake for 45-55 min. or until a toothpick comes out clean.
Cool for 10 minutes on a rack and then remove from pan and cool completely.
Frost with Peanut Butter Frosting below.
Peanut Butter Butter Cream Frosting
1/4 cup butter (room temp)
1/4 cup peanut butter
1 teaspoon vanilla
2 cups powdered sugar
3-4 tablespoons whole milk
Cream butter with peanut butter and add vanilla.
Add sugar alternatively with milk until light and fluffy.