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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 6 |
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This cake stays moist for at least a week and is perfect for sending in a lunch box. This recipe is great plain, but feel free to add your own icing or chocolate glaze. These would also be great made into cupcakes for a child's birthday party. Ingredients:
2 cups all-purpose flour |
2 teaspoons baking powder |
3/4 cup creamy peanut butter |
1/2 margarine, softened |
1 cup granulated sugar |
1/2 cup brown sugar |
2 large eggs |
2 teaspoons vanilla extract |
2/3 cup whole milk |
Directions:
1. Preheat oven to 350°F.
2. Grease a bundt pan (or 10-cup metal loaf pan); dust with flour.
3. On waxed paper, combine flour and baking powder; set aside.
4. In a large bowl with a mixer on a low speed, beat peanut butter and butters with sugars until blended.
5. Increase speed to med-high and beat until creamy (about 3 minutes).
6. Reduce speed to low.
7. Add eggs one at a time, beating well after each addition.
8. Beat in vanilla.
9. Alternately add flour mixture and milk, beginning and ending with flour mixture.
10. Beat until just smooth.
11. Spoon batter into pan and smooth.
12. Bake for 60-65 minutes or until toothpick inserted in center comes out clean.
13. Cool cake in pan on wire rack for 15 minutes.
14. Take cake out of pan and let cool on wire rack completely.
15. *Add glaze or frosting if you like (optional).
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