Let’s dive back into my one true love – Peanut Butter. It’s yummy, soothes me when I’m sad and always there when I need it! When it came time to bake Dad a birthday cake it was to my trusty friend I turned. This cake is seriously easy, and with the measurements listed out in grams, I thought I’d try using my food scale instead of 15 different measuring cups, that I’d later need to wash, to see if it made things simpler. AND HOLY MOLY it was SO EASY! I literally dumped things into a bowl and stirred. In 30 mins flat I had the whole house smelling of yummy deliciousness and only two bowls to clean! I topped the cake with good ole Cool Whip and some fresh berries and just a SPRINKLE of powdered sugar. It looks pretty impressive doesn’t it!? Dad loved it and so did everyone else. I’ll be keeping this recipe close by to make for unexpected guests or if I’m just in a time crunch! Besides the buttermilk (which if you are Eastern European you probably do have this in the fridge) the other ingredients are pantry staples and make this an anytime dessert. If you are looking to make and don’t have the buttermilk in the fridge, don’t fret you can add a few basic things to your regular milk and it’ll work just fine. (Here’s a link on how to make regular milk into buttermilk!) See my personal notes below in Italics.
- 1 cup (200 grams) granulated sugar (If using sweetened peanut butter, use 3/4 cups sugar, unless you like things sweet!!)
- 1 cup (125 grams) all-purpose flour
- ¾ teaspoon (2.25 grams) kosher salt
- ¾ teaspoon (3.75 grams) baking powder
- ¾ teaspoon (3.75 grams) baking soda
- 1 large egg (50 grams)
- 1 teaspoon vanilla extract
- ½ cup (120 grams) buttermilk
- ¼ cup (56 grams) flavorless oil
- 6 tablespoons water
- ½ cup (128 grams) creamy unsalted, unsweetened peanut butter (I only had Skippy Creamy Natural, it’s sweetened, so I cut the sugar)
- Confectioners’ sugar, whipped cream or yogurt, and/or fresh berries, for serving
- Preheat the oven to 350°F. Spray an 8×8-inch baking dish with baking spray with flour, and line the bottom with parchment paper. (I used a disposable aluminum 8×8 baking tin and I only sprayed the tin with baking spray)
- In a large bowl, whisk together the sugar, flour, salt, baking powder, and baking soda. In a medium bowl or large measuring cup, whisk together the egg, vanilla, buttermilk, oil, 6 tablespoons water, and peanut butter. Add the wet ingredients to the dry ingredients, and stir to combine. Pour into the baking dish.
- Bake until a wooden pick inserted in the center comes out clean. Begin checking for doneness at 28ish minutes (Mine was completely cooked at 30 mins on the dot). Let cool in the pan for 10 minutes. Remove to a rack to let cool completely, or serve while it’s still warm. Serve plain or with desired toppings.
Simple, tasty and quick! Not much more you can ask of from a cake! I’m thinking next time I may drizzle more warmed peanut butter on top!?!?!