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  • 2014/08/19
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Peanut butter cake w/ whipped peanut butter frosting

レシピ
材料・調味料
Butter, melted
8 tbsp, 1 stick
Creamy peanut butter
1/2 cup
Plain coffee
1 cup
White sugar
1 cup
Brown sugar, packed
1 cup
Eggs
2
Vanilla extract, optional
1 tsp
All purpose flour
2 cups
Baking powder
1 tsp
Salt
1 tsp
Butter milk
1/2 cup
FROSTING (see note)
Creamy peanut butter
1/4 cup
Powdered sugar
1 1/2 cup
Heavy whipping cream (may need more)
1/4 cup and 2 tbsp
Vanilla extract, optional
1/2 tsp
作り方
1
Preheat over to 350 F.
2
Generously grease and flour a bundt pan. Set aside.
3
In a large bowl mix together butter, peanut butter and coffee until well combined and creamy.


4
Beat in sugars, eggs and vanilla.
5
Add flour and sprinkle baking soda and salt evenly over the mixture.


6
Add buttermilk.
7
Mix just until flour is well-combined. Do not over mix.

8
Pour batter into prepared pan.
9
Bake at 350 for 45-50 minutes.
10
Let cool in pan for about 5-10 minutes.
11
Remove cake from pan and let cool completely.
12
Make the frosting by mixing together all frosting ingredients.
13
Add additional heavy cream by the spoonful until you reach your desired consistency (depends on how you plan to frost the cake. Less heavy cream makes a thicker frosting great for spreading, more heavy cream makes a thinner frosting which is good for pouring or drizzling)

14
Place the cake in the fridge to harden up the frosting if desired.

15
Serve at room temperature.
16
Enjoy!
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FROSTING: can half recipe if only drizzling the cake, otherwise you'll have a lot left over.

NOTE: This is NOT an intensely rich sweet peanut butter cake. It’s very lightly sweetened with a delicate peanut butter flavor and could pass for a breakfast cake.

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