Peanut Butter Cake
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 2 ½ cup flour
- 1 teaspoon Baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 10 tablespoon butter, soft
- 1 cup peanut butter
- 400 g cane suar
- 4 large egg (s)
- 1 cup buttermilk
- Butter-vanilla flavor
- Desiccated coconut
Print Recipe
Pin Recipe Instructions
- For the batter, mix the first four ingredients in a medium-sized bowl. Then mix the butter and peanut butter together in a large bowl. Add sugar, then one at a time the eggs. Stir in the vanilla flavor. Alternately add flour mixture and buttermilk in portions.
- I greased the glasses normally with butter and, depending on what went well with the dough, sprinkled them with coconut flakes or something. I filled them between 2/3 and 3/4 and baked them at 175 ° C. For normal screw-top jars, I would put them in the cold oven as a precaution. And remember not to put it on a cold surface when you take it out. Put the lid on to cool down and screw it on.
- With the baking time I can now estimate it more difficult, I would try it first with half an hour and then rather allow some more time, just do the stick test.
- Oh, and I once had it that a cake grew beyond the glass, that`s no problem at all. When cooling with the lid on, the cakes contract a little anyway, so you can still press the hill on when screwing them shut.
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