Fluffy Peanut Butter Cake with stone ground flour
|This fluffy peanut butter cake is delicious made with stone ground flour and natural peanut butter.|
My mom is the master cake baker in our house. To this day she bakes the majority of the birthday cakes for our family celebrations and not only does she bake a cake, she usually bakes two cakes to feed the crowd that assembles at our family birthday parties.
Whoever hosts the party gets to serve the cake which is quite a task when you think about it. Figuring out what size to cut the slices (especially when many of us like to have a taste of each kind of cake), takes more than mental math if you want to ensure there is enough to go around. It means that sometimes you cut the cake into little slivers, or “Michael Slices” as we like to call them in our house, so named after my brother Michael, years ago, sliced the birthday cake much like one would slice the Christmas turkey.
We all joked that it was because he wanted to ensure there were lots of leftovers but then the cake slice classification somehow stuck and even my kids use the term when they’d like just a little piece of something.
Without fail the most often requested “Mom” cake in our family is mom’s peanut butter cake. It has a light and airy texture with a creamy whipped frosting and the peanut butter flavour isn’t overpowering. The original recipe calls for a 9”x13” pan but mom also bakes it in an 8” tube pan.
Mom’s Peanut Butter Cake
Serves 8 or more (depending on who is cutting the cake)
- 1 ¾ cups whole white flour
- 3 tsp. baking powder
- 1 tsp. salt
- 1 ½ cups sugar
- ½ cup peanut butter
- ½ cup butter
- 1 cup milk
- 4 eggs
- Preheat the oven to 350 F and grease and flour a 9” x 13” pan.
- In a medium bowl combine the flour, baking powder and salt.
- In a large bowl cream the butter and peanut butter. Add the sugar and mix well. Beat in the eggs, one at a time, then the milk and mix until well combined. Stir in the dry ingredients and mix until flour is completely incorporated.
- Scrape batter into prepared pan(s) and bake for 40-45 minutes.
- 3 Tbsp. soft butter
- 3 Tbsp. peanut butter
- 1/4 cup milk
- About 3 cups icing sugar
- Beat butter and peanut butter.
- Add one cup of the icing sugar and the milk.
- Beat well then continue adding remaining icing sugar until the mixture holds it shape and is spreadable.