Dessert...YUM!

Sandy’s Surprise Peanut Butter Cake

1 Tablespoon unsalted butter

Turbinado sugar

3 cups all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon table salt

1 ¼ cups whole milk

2 teaspoon vanilla extract

1 ½ cups creamy peanut butter

1 stick unsalted butter, softened

2 cups granulated sugar

1 cup o=packed brown sugar

6 eggs, room temperature

Preheat over to 350◦. Coat the inside of two 9x5 loaf

pans with 1 Tbsp. butter; coat generously with

Turbinado sugar. Whisk together flour, baking powder, baking

Soda and salt in a bowl: set aside.

Combine milk and vanilla in a measuring cup; set aside.

Cream peanut butter, 1 stick butter, granulated sugar, and brown

sugar in a stand mixer fitted with a paddle attachment on medium

high speed until very well combined, 5 minutes.

Add eggs to the creamed mixture, one at a time, and beating well after each addition.

Alternately add flour and milk mixtures to butter mixture, beating on low speed after each addition just until mixed, scraping sides of bowl as needed.

Divide batter evenly between prepared pans.

Bake cakes 50 minutes, then sprinkle tops with additional turbinado sugar.

Sandy’s note: Loosely tent with foil if edges are getting too brown.

Return the cakes to the over; bake until a toothpick inserted in the center of each comes out clean, 10-15 minutes more. Let cakes rest in the pans on a rack for 20 minutes, then turn cakes out onto the rack to cook completely

Sandy had some Blackberry Jam that she had made this summer and used that in the recipe. You could also use any type of Jam that you like.

Peanut Butter Frosting

¾ cup peanut butter

1 stick unsalted butter, softened

3 cups sifted powdered sugar

¼ cup milk

2 teaspoon vanilla extract

Beat peanut butter and butter in the bowl of a stand mixer fitted with the paddle attachment on medium-high speed until light and fluffy, about 5 minutes. Add powdered sugar, milk and vanilla, mixing just until smooth and creamy.

Sandy’s hint: Overbeating the frosting after adding the powdered sugar can cause the frosting to separate.

To assemble the cakes: Sandy said just to wing it. Like put the spread and the jam between two layers of cake, it makes it like a sandwich dessert! Cut them in halves or fourths. Like a triangle.

Linda and Nancy



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