Growing up we had a lot of peanut butter with bread. My mom will always have a big jar of Smuckers ‘Groober’ peanut butter with grape jelly for us. My sister Angela will only eat the peanut butter and I will only have the grape jelly. So can you imagine how the jar looks like as we both will try to scrape out our favorite ha ha… we always get scolding from our mother for doing that.
I am sure my mom and sister would love this cake as both of them are a huge fan of peanut butter. Too bad they are so far away and I can’t share it with them. I don’t have a specific recipe to follow and I just made it up as I go along. I didn’t expect it to turn out well but it did. If you like peanut butter this is the cake for you.
Recipe Source: My Kitchen Snippets
2 sticks/226 grams/1 cup butter
1 1/2 cup sugar
1 cup peanut butter – creamy
3/4 cup milk
1 tsp vanilla
2 1/4 cups flour
2 tsp baking power
1/4 cup maple syrup
1/4 cup powder sugar
3 tbsp milk – you might need more if the drizzle is too thick
1/4 cup chunky peanut butter
1. Preheat oven to 350F. Generously grease and flour a 10” Bundt pan. Sift together the flour and baking powder and set it aside.
2. Beat butter, sugar and peanut butter together until light and creamy, scraping the sides of the bowl occasionally. Add the eggs one at a time, beating well after each addition. Add in the vanilla. Mix well.
3. Add in the flour mixture in 3 batches alternately with the milk until well combined. Pour the batter into the baking pan and bake for an hour or until golden brown. Remove from oven and let it cool in pan for 10 minutes, then turn out onto the rack and allow it to cool completely.
4. To prepare the glaze, combine all the ingredients and mix it with a whisk. Mix really well. Drizzle the glaze all over the cake and allow it to run down the sides.