Peanut butter cake w/ whipped peanut butter frosting

レシピ

材料・調味料

Butter, melted: 8 tbsp, 1 stick

Creamy peanut butter: 1/2 cup

Plain coffee: 1 cup

White sugar: 1 cup

Brown sugar, packed: 1 cup

Eggs: 2

Vanilla extract, optional: 1 tsp

All purpose flour: 2 cups

Baking powder: 1 tsp

Salt: 1 tsp

Butter milk: 1/2 cup

FROSTING (see note)

Creamy peanut butter: 1/4 cup

Powdered sugar: 1 1/2 cup

Heavy whipping cream (may need more): 1/4 cup and 2 tbsp

Vanilla extract, optional: 1/2 tsp

作り方

1: Preheat over to 350 F.

2: Generously grease and flour a bundt pan. Set aside.

3: In a large bowl mix together butter, peanut butter and coffee until well combined and creamy.

4: Beat in sugars, eggs and vanilla.

5: Add flour and sprinkle baking soda and salt evenly over the mixture.

6: Add buttermilk.

7: Mix just until flour is well-combined. Do not over mix.

8: Pour batter into prepared pan.

9: Bake at 350 for 45-50 minutes.

10: Let cool in pan for about 5-10 minutes.

11: Remove cake from pan and let cool completely.

12: Make the frosting by mixing together all frosting ingredients.

13: Add additional heavy cream by the spoonful until you reach your desired consistency (depends on how you plan to frost the cake. Less heavy cream makes a thicker frosting great for spreading, more heavy cream makes a thinner frosting which is good for pouring or drizzling)

14: Place the cake in the fridge to harden up the frosting if desired.

15: Serve at room temperature.

16: Enjoy!

ポイント

FROSTING: can half recipe if only drizzling the cake, otherwise you'll have a lot left over.

NOTE: This is NOT an intensely rich sweet peanut butter cake. It’s very lightly sweetened with a delicate peanut butter flavor and could pass for a breakfast cake.