Peanut Butter Cake

Ingredients

• 1/3 cup (45g) all-purpose flour
• 1/4 cup (50g) light or dark brown sugar
• 2 tablespoons (28g) unsalted butter, softened to room temperature
• 1 tablespoon (16g) creamy peanut butter
• 1/2 cup (50g) chopped roasted salted peanuts
• 1 and 1/2 cups (200g) all-purpose flour, sifted
• 1 and 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup (120 ml) whole milk
• 1/4 cup (60 ml) sour cream (or buttermilk)
• 1/2 cup (1 stick/115g) unsalted butter, softened to room temperature
• 2/3 cup (170g) creamy peanut butter
• 1/4 cup (60 ml) canola or vegetable oil
• 1 cup (200g) granulated sugar
• 2 large eggs
• 1 teapoon vanilla extract

Instructions

1. 1

   Make the peanut butter crumble: In a medium bowl, whisk together flour and brown sugar. Using a wooden spoon or a fork, stir in butter and peanut butter until mixture is crumbly. Stir in peanuts. Cover with plastic wrap and keep in the refrigerator until ready to use.

2. 2

   Make the cake: Preheat oven to 350°F/180°C. Grease an 8x8-inch pan.

3. 3

   In a medium bowl sift together flour, baking powder, and salt. In another medium bowl mix milk and sour cream. Set bowls aside.

4. 4

   In a mixer bowl fitted with the paddle attachment, beat butter, peanut butter, oil, and sugar on medium speed until creamy, about 3 minutes. Beat in eggs, one at a time, until combined. Scrape down the sides and bottom of the bowl as necessary. Beat in vanilla extract. On low speed, beat in the flour mixture in 3 additions, alternating with the milk mixture in 2 additions, starting and ending with the flour. Be careful not to overmix.

5. 5

   Pour the batter into prepared pan and smooth the top. Sprinkle crumble evenly over the batter. It will look like a lot of crumbs, but use them all. Bake for 40-50 minutes or until a toothpick inserted into the center of the cake comes out clean. Allow cake to cool completely.

6. 6

   Store cake in an airtight container in the refrigerator for up to 5 days. Cake is best served at room temperature.