Peanut Butter Cake

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14 users rated this recipe an average rating of 3.5
Makes:
16 servings
Prep:
25 mins
Cool:
2 hrs
Bake:
30 mins 375°F
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Peanut Butter Cake

Ingredients
1/2
cup packed brown sugar
1/4
cup peanut butter
3
tablespoons butter or margarine
1
cup packed brown sugar
2
teaspoons baking powder
1/2
teaspoon baking soda
1/4
teaspoon salt
1
cup milk
1/2
cup peanut butter
2
eggs
1/4
cup butter or margarine, softened

Directions

  1. Grease the bottom and 1/2 inch up the sides of a 13x9x2-inch baking pan; set pan aside.
  2. For topping, in a small bowl stir together the 1/2 cup flour and the 1/2 cup brown sugar. Using a pastry blender, cut in the 1/4 cup peanut butter and the 3 tablespoons butter or margarine till mixture resembles coarse crumbs. Set aside.
  3. In a large mixing bowl stir together the 2 cups flour, the 1 cup brown sugar, baking powder, baking soda, and salt. Add milk, the 1/2 cup peanut butter, eggs, and the 1/4 cup butter or margarine. Beat with an electric mixer on low speed until combined. Beat on medium to high speed for 3 minutes, scraping bowl frequently.
  4. Spoon batter into the prepared pan, spreading evenly. Sprinkle with topping mixture. Bake in a 375 degree F oven about 30 minutes or until a wooden toothpick comes out clean. Serve warm or cool thoroughly on a wire rack. Makes 16 servings.

From the Test Kitchen

Peanut Butter Cupcakes:

Grease and lightly flour thirty 2-1/2-inch muffin cups or line with paper baking cups. Prepare cake as directed. Fill each cup half full. Bake in preheated oven for 18 to 20 minutes or until a wooden toothpick inserted in center of cupcake comes our clean. Cool on a wire rack.

Nutrition Facts

(Peanut Butter Cake)
    Per serving:
  • 265 kcal cal.,
  • 12 g fat
  • (2 g sat. fat,
  • 28 mg chol.,
  • 256 mg sodium,
  • 35 g carb.,
  • 1 g fiber,
  • 6 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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