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 Challenge, 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
- 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
- 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.