Of all the things we celebrate in this world, I think peanut butter would have to be very high up on the list. I have a crazy number of peanut butter recipes up on this blog aaaaaand the stars have aligned right on National Peanut Butter Day, because I have, the softest, the moistest, the most peanut butter-y cake to share with you today 😀
There’s peanut butter in the batter, peanut butter chips in the batter and even Nutella swirls on top because that is the sane thing to do.
This is the kind of cake you bake when a craving strikes, typically on a busy weekday. And then, before you know it, you’re turning your face to the heavens and thanking the Peanut Butter Gods.
I adapted my favourite marble cake recipe for this version, because it produces the fluffiest cake known to mankind. A little less butter, a generous dollop of peanut butter, a little more flour to absorb the whole thing, and a mini-loaf tin that is just barely the right size, so if you want to avoid a minor aneurysm while watching your cake almost flow out of the dish, use a slightly bigger dish 😀
To really get the Nutella to shine, consider adding a spoonful or two in the batter itself and swirling it around, rather than only on the top. Otherwise, if you’re content with it only on the crust, well, more power to peanut butter.
Really, I don’t think we should waste any time. Grab a jar of peanut butter and get started!
What you’ll need:
1 and 1/4 cups flour
1/2 tsp baking powder
100 gms butter (If using unsalted butter, add a tsp of salt to the flour)
1/3 cup peanut butter
1/3 cup caster sugar (For a sweeter cake, you can always add more sugar towards the end)
2 tbsp milk
1 tsp vanilla extract
1/3 cup peanut butter chips
2 tbsps melted Nutella
What to do:
1. Preheat your oven to 170 C and grease a mini loaf pan or a 9″ round cake tin.
2. Sift the flour and baking powder and set aside.
3. Cream the butter, peanut butter and sugar until pale and fluffy.
4. Add the eggs and vanilla essence and beat till combined. A hand-mixer helps.
5. Fold in the flour and baking powder mixture, then add the milk. The batter will be thicker then average cake batter. Fold in the peanut butter chips.
6. Tip the batter into the prepared cake tin and smooth the top. Drop small spoonfuls of the melted Nutella and using a toothpick, ‘swirl’ it into the batter.
10. Bake for 30 to 40 mins till a toothpick poked into the center comes out clean.
Happy peanut buttering!