I like cake, I love to bake, but creating a proper celebration cake with all the layers and frosting is an annual event reserved for my son’s birthday. Usually I whip up something seasonal that goes in a single pan and gets a dusting of powdered sugar at most. If I am feeling really festive, I will bake cupcakes that are more foolproof and easy to share than an elaborate tiered cake.
Whether in a smoothie or on a sandwich, I eat peanut butter everyday. It is even more exciting when I can incorporate it into dessert like a peanut butter cake. Baked in a square baking pan, the batter for this rich-crumbed cake was ready in minutes. Once it was out of the oven, I experimented with different toppings from berries to chocolate to yogurt, and it worked with just about everything.
Peanut Butter Cake
Adapted from Food 52
Makes one 8-inch square cake
Non-stick cooking spray
1 cup granulated sugar
1 cup all-purpose flour
3/4 teaspoon kosher salt
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/2 cup buttermilk
1/4 cup canola oil
1 large egg
1 teaspoon vanilla extract
6 tablespoons water
1/2 cup creamy unsalted, unsweetened peanut butter
Confectioners’ sugar, melted chocolate, yogurt, whipped cream, honey, jam and/or fresh berries for serving
Preheat the oven to 350 degrees F. Spray an 8-inch square baking pan with non-stick cooking spray. Line the bottom with parchment.
In a large bowl, combine the sugar, flour, salt, baking powder and baking soda. In a medium bowl, whisk together the buttermilk, oil, egg, vanilla extract, water and peanut butter. Fold the wet ingredients into the dry ingredients until just combined. Pour the batter into the prepared pan.
Bake until a toothpick inserted into the center of the cake comes out clean, about 30-35 minutes. Cool in the pan for 10 minutes before removing the cake and cooling on a wire rack. Serve warm or at room temperature with desired toppings.