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Peanut Butter Cake

Peanut Butter Cake

Ingredients

Peanut Butter Crumble

  • 1/3 cup (45g) all-purpose flour
  • 1/4 cup (50g) light or dark brown sugar
  • 2 tablespoons (28g) unsalted butter, softened to room temperature
  • 1 tablespoon (16g) creamy peanut butter
  • 1/2 cup (50g) chopped roasted salted peanuts

Cake

  • 1 and 1/2 cups (200g) all-purpose flour, sifted
  • 1 and 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (120 ml) whole milk
  • 1/4 cup (60 ml) sour cream (or buttermilk)
  • 1/2 cup (1 stick/115g) unsalted butter, softened to room temperature
  • 2/3 cup (170g) creamy peanut butter
  • 1/4 cup (60 ml) canola or vegetable oil
  • 1 cup (200g) granulated sugar
  • 2 large eggs
  • 1 teapoon vanilla extract

Instructions

  1. Make the peanut butter crumble: In a medium bowl, whisk together flour and brown sugar. Using a wooden spoon or a fork, stir in butter and peanut butter until mixture is crumbly. Stir in peanuts. Cover with plastic wrap and keep in the refrigerator until ready to use.
  2. Make the cake: Preheat oven to 350°F/180°C. Grease an 8x8-inch pan.
  3. In a medium bowl sift together flour, baking powder, and salt. In another medium bowl mix milk and sour cream. Set bowls aside.

  4. In a mixer bowl fitted with the paddle attachment, beat butter, peanut butter, oil, and sugar on medium speed until creamy, about 3 minutes. Beat in eggs, one at a time, until combined. Scrape down the sides and bottom of the bowl as necessary. Beat in vanilla extract. On low speed, beat in the flour mixture in 3 additions, alternating with the milk mixture in 2 additions, starting and ending with the flour. Be careful not to overmix.
  5. Pour the batter into prepared pan and smooth the top. Sprinkle crumble evenly over the batter. It will look like a lot of crumbs, but use them all. Bake for 40-50 minutes or until a toothpick inserted into the center of the cake comes out clean. Allow cake to cool completely.

  6. Store cake in an airtight container in the refrigerator for up to 5 days. Cake is best served at room temperature.