Upon my return back to the mountains, I was shocked by a strong desire to be back in the kitchen. I did a lot of cooking and baking while I was visiting my family in the Midwest. But I think part of it was just the whole ‘settling in again’ process.
Flipping through cookbooks awhile back, this recipe caught my eye. It’s from Rebecca Rather’s Pastry Queen Parties cookbook and I love her recipes. They are always delicious and worth the effort.
The cake is studded with peanut chocolate chips and topped with a thick peanut butter frosting that is almost like that nougat layer you find in the middle of candy bars.
It’s quick to put together and totally addictive. There’s also something comforting and perhaps nostalgic about eating peanut butter. Especially in large quantities…
How to make this high altitude adjusted recipe:
Peanut Butter Cake (adapted from The Pastry Queen Parties by Rebecca Rather)
1/2 cup (1 stick) unsalted butter, at room temperature
1 cup sugar
1 1/2 cups all-purpose flour
1/4 tablespoon baking powder
1/4 teaspoon salt
1 teaspoon vanilla extract
1/2 cup whole milk
5 oz peanut butter chips
Preheat your oven to 350 F. Grease a 9 inch cake pan and line the bottom with parchment paper. In the bowl of an electric mixer, cream the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl. Add the salt and vanilla.
Combine the flour and baking powder, then add alternately to the batter with the whole milk, mixing just until combined. On low speed, stir in the peanut butter chips. Scrape the batter into the prepared pan and bake for 30-35 minutes until golden along the edges and the top springs back lightly when touched.
Cool for five minutes then turn out onto a wire rack to cool completely.
1/2 cup (1 stick) unsalted butter, room temperature
1 cup creamy peanut butter
2 cups powdered sugar
1/2 teaspoon salt
3-4 tablespoons milk
1/2 cup roasted peanuts
Whip the butter and peanut butter until smooth. Beat in the powdered sugar and salt, then adjust the consistency with the milk until you have a smooth, spreadable frosting.
Once the cake is cool, spread with the frosting and top with the roasted peanuts.