PEANUT BUTTER CAKE V
A quick peanut butter cake made with brown sugar and topped with a peanut butter streusel.
Provided by Ladan Miller
Categories Desserts Cakes Sheet Cake Recipes
Time 1h15m
Yield 16
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9x13 inch pan. Make the streusel topping: In a small bowl, combine 1/2 cup flour and 1/2 cup brown sugar. Cut in 1/4 cup peanut butter and 3 tablespoons butter until mixture resembles coarse crumbs. Set aside.
- In a large bowl, mix together 2 cups flour, 1 cup brown sugar, baking powder, baking soda and salt. Make a well in the center and pour in the milk, eggs, 1/2 cup peanut butter and 1/4 cup butter. Mix well and pour into prepared pan. Spread evenly, then sprinkle streusel over top.
- Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Nutrition Facts : Calories 281.9 calories, Carbohydrate 38.4 g, Cholesterol 37.8 mg, Fat 12.2 g, Fiber 1.3 g, Protein 6.4 g, SaturatedFat 4.9 g, Sodium 233.1 mg, Sugar 21.9 g
PEANUT BUTTER AND JELLY CAKE
This nostalgic PB&J cake is a whimsical nod to the lunchbox favorite. The "bread" of this towering dessert sandwich is a tender white cake baked in square pans and sliced horizontally into four layers. Trimming away the top golden-brown crust of the cake gives it the appearance of white sandwich bread. If you'd prefer, you could use a box cake mix in place of the homemade cake--just be aware that your layers may not be as thick. The peanut butter-cream cheese filling is incredibly easy to mix up, and you can use whatever flavor jam or jelly that you prefer!
Provided by Darcy Lenz
Categories SEO Review Novelty & Specialty Cake
Time 2h30m
Yield 12
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease two 8-inch square baking pans with baking spray. Line the bottom of each pan with a square piece of parchment paper. Spray parchment with baking spray, then flour each parchment-lined pan, shaking away any excess flour.
- Whisk cake flour, baking powder, and salt together in a medium bowl; set aside.
- Combine sugar and butter in a large mixing bowl; beat with an electric mixer at medium speed until light and fluffy, 3 to 5 minutes. Add vanilla extract. Add the flour mixture, alternately with the milk, with the mixer running on low speed, beginning and ending with the flour.
- Beat egg whites in a clean mixing bowl at medium speed until stiff peaks form. Gently fold egg whites into the batter. Divide the batter evenly between the prepared pans.
- Bake in the preheated oven until a toothpick inserted into the center of the cakes tests clean, 30 to 35 minutes. Cool the cakes in the pans on a wire rack for 15 minutes. Run a knife around the edge of the pans and turn cakes out onto the wire rack. Remove parchment paper and cool completely, about 1 hour.
- Working on one at a time, transfer cakes to a large cutting board or work surface. Trim the golden brown, rounded top off of each cake using a large serrated knife. Slice each cake in half horizontally to yield 4 slices.
- Prepare the filling: beat peanut butter, cream cheese, honey, butter, and salt together at medium speed until smooth. Beat in powdered sugar, 1/2 cup at a time, until smooth. Beat in milk, 1 tablespoon at a time, until desired consistency is reached. The peanut butter mixture should be loose enough to be spreadable.
- Place jelly in a small mixing bowl and whisk to loosen.
- Carefully transfer one cake layer to a cake plate or serving platter. Gently spread 1/3 of the peanut butter mixture over the cake, spreading all the way to the edges. Spread 1/3 of the jelly over the peanut butter layer. Place the second cake layer on top and repeat with peanut butter filling and jelly. Repeat with the third layer, remaining filling and jelly. Place the final cake layer on top, trimmed side up. Slice diagonally for a sandwich effect.
Nutrition Facts : Calories 769 calories, Carbohydrate 116.9 g, Cholesterol 55.5 mg, Fat 31.2 g, Fiber 1.9 g, Protein 10 g, SaturatedFat 15 g, Sodium 417.3 mg, Sugar 84.2 g
PEANUT BUTTER AND JAM CAKE(COOK'S COUNTRY)
Make and share this Peanut Butter and Jam Cake(Cook's Country) recipe from Food.com.
Provided by Coppercloud
Categories Dessert
Time 40m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 15
Steps:
- Adjust oven rack to middle position and heat oven to 350 degrees. Generously grease two 8-inch square baking pans and cover pan bottoms with squares of parchment paper. Grease and flour parchment. Mix milk, egg whites, and vanilla together in 2-cup measuring cup.
- Mix flour, sugar, baking powder, and salt together in bowl of electric mixer at low speed. Add butter and beat at low speed until mixture resembles moist crumbs, with no powdery streaks remaining.
- Add all but 1/2 cup of milk mixture to crumbs and beat at medium speed (or high speed if using handheld mixer) for 1 1/2 minutes. Add remaining 1/2 cup of milk mixture and beat 30 seconds more. Stop mixer and scrape sides of bowl. Return mixer to medium (or high) speed and beat 20 seconds longer.
- Divide batter evenly between three prepared cake pans and using rubber spatula, spread into even layer. Arrange pans at least 3 inches from the oven walls and 3 inches apart. (If oven is small, place pans on upper middle and lower middle racks in staggered fashion to allow for air circulation.) Bake until thin skewer or toothpick inserted in the center comes out clean, 21 to 25 minutes.
- Rest cakes in pans 10 minutes, then loosen from sides of pans with a knife. Invert onto large plate, reinvert onto wire racks. Cool completely, about 1 1/2 hours.
- **If you've forgotten to bring the milk and egg white mixture to room temperature, set the bottom of the measuring cup containing it in a sink of hot water and stir until the mixture feels cool rather than cold, around 65 degrees. Cake layers can be wrapped and stored for one day.
- FOR THE FROSTING: Using stand mixer fitted with whisk, whip butter, peanut butter, cream, and vanilla on medium-high speed until combined, about 30 seconds. reduce speed to medium-low and slowly add sugar until smooth, 1 to 2 minutes. increase speed to medium-high and whip frosting until light and fluffy, about 5 minutes.
- TO ASSEMBLE: Slice each cake in half horizontally; spread 1/2 cup jam over each bottom half and replace top half. Place 1 reassembled cake on cake plate, then spread 1 cup frosting in even layer over top. Place second reassembled cake on top of frosting. Spread remaining frosting over top and sides of cake. Press peanuts onto sides of cake. heat remaining 1/4 cup jam in bowl in microwave until melted and smooth, about 20 seconds. Transfer to piping bag or small plastic sandwich bag with 1 corner cut off. Pipe jam in straight lines over top of cake and lightly drag paring knife through lines to create marbled appearance. Serve.
JAM SWIRL COFFEE CAKE WITH STREUSEL TOPPING RECIPE
Provided by BobLongo
Number Of Ingredients 14
Steps:
- Total: 45 mins Prep: 15 mins Cook: 30 mins Yield: 9 Servings (serves 9) 01 Heat the oven to 375 F. 02 Into a medium bowl, sift together 2 cups of flour, the granulated sugar, baking powder, and salt. Cut in 1/3 cup of butter with pastry blender to make a fine crumbly mixture. Add the beaten egg and milk; stir just until dry ingredients are moistened. 03 Spoon batter into a generously buttered 9-inch square pan. Spoon both kinds of preserves over the batter and then swirl it through the batter with a knife. 04 Mix topping ingredients with fork or fingers until crumbly and sprinkle evenly over batter. 05 Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. 06 Cut into squares and serve while still warm.
PEANUT BUTTER & STRAWBERRY JAM CAKE WITH PEANUT BUTTER WHITE
Does this REALLY need any description?! It's fabulous! I'm a fairly young mother (I got married when I was 23-just out of college) and had my son (our first child) when I was 25 (Jake is now almost 3!). When I made this cake the first time, Jake (and my husband!) was amazed by the size and appearance of this cake. Though it does require some effort, one bite will make it all worth while (along with 10 extra minutes at the gym, too!), and remind you of all the joys being a mom (and wife!) has in store:) So, from my heart to yours, here is one great celebration cake in universal appeal:)
Provided by JamesDeansGirl
Categories Dessert
Time 2h35m
Yield 10-12 serving(s)
Number Of Ingredients 15
Steps:
- MAKE THE CAKE: Position a rack in the lower third of the oven and preheat to 350°F.
- Line the bottoms of 2 9x2-inch round cake pans with rounds of parchment paper.
- Sift together the flour, baking powder, and salt; set aside.
- In a large bowl, cream together the butter and peanut butter with an electric mixer on medium speed about 45 seconds, until the mixture is lighter in color.
- Add the sugar in a steady stream, then stop the mixer and scrape down the sides of the bowl.
- Return the mixer to medium speed and beat, stopping occasionally to scrape down the sides of the bowl, until the mixture is very light in color and texture, 4-5 minutes.
- Gradually pour in the eggs, about 1 tablespoon at a time.
- (If the mixture looks curdled, stop adding the eggs, increase speed to high, and beat until it looks smooth and shiny. Return mixer to medium speed and add the remaining eggs.) Continue beating until the mixture is ivory colored.
- The entire process of adding and beating the eggs should take 3-4 minutes.
- Reduce mixer speed to low.
- Add the flour mixture in 4 additions, alternating with 3 additions of the milk.
- After each addition, beat until smooth and scrape down the sides of the bowl.
- Add the vanilla toward the end of mixing.
- Spread the batter evenly in the prepared pans.
- Bake until the tops spring back when the cakes are lightly pressed in the centers and a toothpick inserted in the centers comes out clean, 30-35 minutes.
- Cool cakes in pans for 10 minutes; invert onto wire racks and cool completely.
- MAKE THE GANACHE: Heat the cream in a small saucepan over low heat just until warm.
- Add the peanut butter and whisk to blend.
- Place the white chocolate in a medium bowl and pour the warm cream on top.
- Let stand for 1 minute, then stir until melted and smooth.
- Let stand at room temperature until cooled, thick, and spreadable, about 1 hour.
- Using a long, serrated knife, cut each cake layer in half horizontally.
- The tops will become the bottom and top of the cake, and the remaining layers will become the center.
- Place a dab of ganache in the center of an 8 1/2" cardboard cake round.
- Place a cake layer, top side down, on the cardboard.
- Spread with 3 tablespoons jam, spreading to the edges.
- Top with another layer and spread with 3 tablespoons ganache, spreading to the edges.
- Top with the remaining layer, top side up.
- Frost with remaining ganache.
- Place the chopped peanuts in a jelly-roll pan.
- Hold the cake in one hand directly over the pan and tilt the cake slightly.
- With the other hand, pick up some of the peanuts and press them into the sides of the cake.
- Rotate the cake as you apply the peanuts until the sides are completely covered.
- Using a clean metal spatula, press the peanuts into the ganache to make them more fully adhere.
- (The cake can be stored at room temperature, under a cake dome, for 1 day.) No more than 1 hour before serving, starting at the edge of the top of the cake, arrange the strawberry slices in concentric circles until the surface is covered.
Nutrition Facts : Calories 883.8, Fat 54.3, SaturatedFat 20, Cholesterol 121.3, Sodium 705, Carbohydrate 86, Fiber 5.2, Sugar 48.1, Protein 20.1
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