Moist, rich, and unbelievably easy to make.
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 | David Tamarkin Editorial Director | | |
| Peanut butter fiends are generally easy to please: Give them a jar of peanut butter and a spoon and they'll be good for at least an hour. But what do you do for their birthdays? So many peanut butter cakes have the eponymous ingredient in frosting or filling only; real fiends want the peanut butter in the cake itself. Nobody knows this better than my colleague Jessica, who for years has baked birthday cakes for her peanut butter-loving brother. "Over the years I tried so many different recipes," she says, but none of them delivered the hit of peanut butter her brother needed. Until, that is, this year, when she made him our Bake of the Week: this soft and packed-with-flavor Peanut Butter Cake. | |
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| Peanut butter is notoriously tricky to use in cake batters (it often makes cakes heavy and dry), but after a ton of testing, recipe developer Susan Reid cracked the code. This cake — which can be made in 8" round pans, 9" round pans, or turned into a snackable sheet cake — has a full cup of smooth (not chunky!) peanut butter in it but still turns out soft, moist, and fluffy. Plus, "it delivers pure peanut flavor,” Jessica reports. (In other words, it made her brother happy.) Jessica paired this cake with chocolate frosting, which is a great idea. For fluffernutter vibes, pair it with the Seven-Minute Frosting you see here. Got a real fiend on your hands? Use the frosting from this recipe, and throw in a fresh jar of peanut butter on the side. See you next week, | David | |
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| | yield three 8" round layers | | | | |
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