Peanut Butter Goodness

Oh my, was this cake hitting all the right spots. Who doesn’t love peanut butter!!! This cake embodies the taste of peanut butter without immersing you in a jar of it!

Quite simply put, I love peanut butter. When I saw this recipe from Molly Yeh, I jumped for joy (I do that a lot). When I had the first bite I did a body bobble. A body bobble is when you have the first bite of deliciousness and it hits all those taste buds in all the right places, you express it with a body bobble. My daughter does the body bobble quite often, I would of loved to say that I learned it from her. 

I did make a change which made the cake a little denser but that density is enriched with milk. You almost get a tres leche feel. As if I had dunked the whole cake in milk. 

It tastes great on it’s own but if you would like to enhance the flavor add that whip cream on top. To be a tad healthier you can layer it with yogurt instead of the whip cream. I opted for the whip cream!

Great with coffee, tea or cha (chai) and definitely something you can make on the fly. 

Hera’s Pinch

If you choose to make the whipped cream, make sure not to overmix. The cream and milk will start to separate and you will have buttermilk and butter. The whipped cream can be served right away or be stored in the refrigerator.

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Peanut Butter Goodness

Yield: 9 squares

Prep time: 15 MinCook time: 30 MinInactive time: 10 MinTotal time: 55 Min

Ingredients

• 1 cup sugar
• 1 cup flour
• 3/4 teaspoon baking powder
• 3/4 teaspoon baking soda
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 cup buttermilk
• 1/4 cup sour cream
• 6 tablespoons water
• 1/2 cup creamy peanut butter
• For the whipped cream, 1 cup heavy whipping cream, 1 teaspoon of vanilla, 2 tablespoons powdered sugar
• Toppings, 1/2 cup strawberries, 1/2 cup blueberries

Instructions

1. Preheat the oven to 350℉. Grease an 8x8 baking dish and line the bottom with parchment paper.
2. In a large bowl, whisk together the sugar, flour, salt, baking powder, and baking soda.
3. In a medium bowl whisk together the egg, vanilla, buttermilk, sour cream, water, and peanut butter.
4. Add the wet ingredients to the dry ingredients and stir to combine. Pour into the baking dish.
5. Bake until a toothpick inserted into the center comes out clean. About 30-35 mins. 
6. Cool in the pan for 10 minutes. Remove to a rack to cool completely. Serve with the whipping cream and berries or without. Both will be delicious!
7. For the whipped cream, add the heavy whipping cream, vanilla, and powdered sugar into the electric mixer with the whisk attachment, set the speed at medium-high, and mix away until peaks start forming (3-5 mins). Once peaks start forming you are ready to spoon a yummy layer on the cake.