Just like Nutella and Biscoff, I have a jar of peanut butter in my pantry at any given point of time. Azza isn’t a fan of it, but Rasha loves peanut butter on her toast and sometimes by the spoonful. Therefore it features in the school lunch box once in a week, though Azza gets Nutella on her toast, so that I can avoid the frown face. Hehe… I am usually not a very accommodating ummi, but sometimes you are forced to put aside your rigidness just for some peace of mind… 😉 I totally love them in this breakfast smoothie, which is an amazing on-the-go breakfast, and these sandwiches as well.
If you are wondering why I am starting off with a peanut butter lecture, then that’s because today’s post is for the AtoZ Chal
lenge, hosted by Vidya and Jolly, and the letter of the month is “P”. My head first told me “pasta” and I had almost finalized one pasta recipe from my drafts, but it was then my mind told me that I hadn’t posted the peanut butter cake that I had baked a couple of times for Rasha to carry for her madrassa friends. Both the times, we remained content eating the edges, so I decided I must bake one loaf for ourselves as our evening chai snack. Coincidentally, I had some roasted peanuts in my pantry as well so this loaf turned out to be a double peanut treat. Since I have used more peanut butter than peanuts in this cake, let me keep the ingredient for this challenge as “peanut butter”. 😉
I am somebody who loves naked cakes. First of all, I have no patience to frost, and usually when the cake tastes good by itself, then why spoil it with an extra layer of hard work. 😉 You may term me as lazy if you want. That is why, if you check all the cakes posted, very few have frosting on it. Hehe… The couple of times I had sent it with Rasha for her madrassa friends, I had done the chocolate frosting used on this cake, and it went amazingly well with it. But when I baked for us, I didn’t want the frosting, and I already had some peanuts to make it look gorgeous on the top and for some extra crunch. But if you do like something on top of it, then go ahead and do any chocolate based frosting of your choice.
The recipe is quite simple. All you need is two bowls and a whisk. Don’t you love recipes like that? 🙂 You can use melted butter instead of the oil, if that is your preference. I have used smooth peanut butter, but if you aren’t using those extra peanuts on the top, then go for crunchy peanut butter. The crunch in between when you bite into the slices is just amazing. You can double the recipe to bake it in a 13×9 inch pan, which was how I had baked for Rasha’s friends. Off to this simple recipe…
Peanut Butter Cake
Ingredients
- 1 1/2 cup all purpose flour
- 1 tsp baking soda
- 1/4 tsp salt
- 2 large eggs room temperature
- 1/2 cup peanut butter
- 1/2 cup milk
- 1/2 cup oil
- 1 cup brown sugar
- 4 tbsp crushed peanuts
Instructions
- Preheat oven to 180 degrees. Grease a loaf pan.
- Whisk together the dry ingredients - flour, soda and salt - in a bowl.
- Whisk all the wet ingredients along with the sugar till smooth. You can use a whisk or a beater.
- Add the dry ingredients and fold till all moist.
- Pour into the pan and sprinkle the peanuts on top. Gently press down.
- Bake for 45 minutes to one hour till the skewer in the center comes out clean.
- Cool in pan for 10 minutes before flipping onto a cooling racking. Allow to cool completely before slicing and serving.
This is a treat for peanut lovers like me. So simple to make . I will give it a try surely. I love the whole peanuts spread on top. They must be tasting great with crunchiness.
I love cakes like these, without any dressing. This one in particular looks so lovely, soft and very delicious. I must try this out, whenever I get my hands on peanut butter next. 🙂
I am not a peanut butter fan but my husband is. So I am going to make it for him. Peanut butter cake looks so soft moist and delicious. Loved the topping with peanut. You are right no need to frost this beautiful looking cake.
A cake without dressing us always my choice. This looks soft and perfect for breakfast or with a cup of tea. Also love the crunchiness on the top.
this is such a homey kind of comforting cake.. great way to use up peanut butter & I am loving those roasted peanuts on the top too.. yeah RAfee, we sometimes need to value our peace of mind more than anything else :p .. i totally hear ya on that .. .lol !
Peanut butter cake looks so soft and moist. Toasted peanuts is a great crunchy topping. This cake will be a double treat for peanut lovers like me. Wish I could grab a piece from screen!
Such a lovely bake Rafeeda, love peanut butter and peanuts too. I’m trying not to bake cakes but you have tempted me! A simple bake to enjoy at teatime. I love adding peanut butter to my smoothies.
What a lovely loaf. I love the smell of peanuts when they bake, so need I say about peanut butter?
I love the texture of the loaf and surely will try this recipe out.
I am just imagining the flavours and the aroma when this beauty got out of the oven! Soft crumb, the toasted peanuts on top makes this an irresistible bake which all peanut butter fans should definitely try.
We love peanut butter to the core and I am sure this cake would be a hit at my place. Would try an eggless version of this cake.
Soft texture and perfectly baked till its golden brown. Peanut butter bread looks so versatile as one can enjoy it as a tea time treat or for breakfast. Even I don’t like to frost with extra layer on my homemade bakes too😉I never tried combo, but would love to try sometime!
Perfectly baked Cake and I can imagine the texture and crunch of peanuts, makes it more delicious. These tea time cakes are great option to enjoy with your hot cuppa or just enjoy on the go.
I got the perfect way to make my toddler eat peanut butter and use up all the peanut butter lying there in my pantry. Loved the addition of peanuts, it will give such a beautiful texture and crunch to the cake. Loved the recipe simple yet delicious
Lovely tea time cake which is so flavorful. I love peanut butter in cakes and cookies and this is perfect treat for me.