Terrific as a take-along cake to gatherings any time of the year, you'll be sure to glean rave reviews when you put this dessert on the table! Not long ago, in the middle of my move, I promised the recipe for this delectable cake. So, without further ado, I present to you a very anticipated luscious peanut butter cake...
All About Peanut Butter, This Cake Is...
A Peanut-Butter Lover's Dream Come True!
As adapted from Woman's Day Magazine August 2014 issue recipe for Peanut Butter Cake
- 2 3/4 c. all-purpose, sifted flour
- 2 c. granulated sugar
- 1 TB baking powder
- 3/4 c. (1 1/2 sticks) salted, room-temperature butter
- 1/2 c. creamy peanut butter
- 4 large eggs
- 1/2 c. room-temperature buttermilk
- 1/2 c. water
- 1 tsp. pure vanilla extract
- 1 c. confectioners sugar
- 1/4 c. creamy peanut butter
- 1/4 c. room-temperature buttermilk
- 1/4 tsp. pure vanilla extract
- 1/4 c. coarsely chopped, dry-roasted. salted peanuts
- Non-stick baking spray w/flour for the pan
- About 2 1/2 oz. roughly-chopped butter peanut crunch candy
- My Fun Fall Acorns Made with Chocolate Kisses and Peanut Butter Cookies
- Whisk together the flour, sugar and baking powder in a medium bowl and set aside.
- Preheat the Oven to 350º.
- With an electric mixer, cream the butter and peanut butter in a large bowl until smooth.
- Beat in the eggs and 1/2 c. of the buttermilk just until combined.
- Spray a 12-cup Bundt pan* well with the non-stick spray w/flour.
- Add the dry mixture with the 1/2 c. water and 1 tsp. vanilla and mix on very low speed just until incorporated (about 30 seconds).
- Scrape the bowl.
- Increase the mixer speed to medium and beat until smooth and creamy, about 1-2 minutes.
- Pour the mixture into the prepared pan and bake 45 minutes.
- Reduce the Oven to 325º and bake until a toothpick inserted into the center comes out clean, about 10-15 more minutes. Remove from the oven.
- Cover with a tea towel and let cool in the pan completely (ideally overnight) on a wire rack.
- In a small bowl, whisk together the confections sugar, 1/4 c. peanut butter, 1/4 c . buttermilk, 1/4 tsp. vanilla and the peanuts.
- Invert the cake onto a cake plate and spoon the icing over the cake, letting drizzle down the sides.
- Optionally, decorate with the butter crunch candy (as pictured above) or my Fall acorns candy.
- The original recipe gave the option of using a 10" tube pan in lieu of the Bundt pan.
- Spray cooking and measuring utensils with a butter-flavored, non-stick cooking spray (or rinse with cold water) for easy release of peanut butter.
Unapologetically simple, this scrumptious peanut butter cake is great with chocolate and/or caramel-speckled vanilla ice cream! Enjoy!