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Peanut Butter & Jelly Cake





Ingredients

1 cups all-purpose flour, 125 grams
1 cup granulated sugar, 200 grams
½ teaspoon baking soda
¼ cup milk, 60 ml
1 egg
½ teaspoon vanilla extract
½ cup water, 120 ml
¼ cup butter, 57 grams
¼ cup vegetable oil (I used peanut oil for more peanutty flavor)
¼ cup peanut butter, 64 grams
½ cup your favorite jelly, separated, 160 grams (I used raspberry)
For the Peanut Butter Frosting
5 ounces, 143 grams cream cheese, room temperature
½ stick, 57 grams, 2 ounces or ¼ cup) unsalted butter, room temperature
2½ cups, 300 grams confectioners’ sugar, sifted
⅓ cup, 85 grams smooth peanut butter, preferably a commercial brand
For the Garnish
1 cup peanuts, roughly chopped, 125 grams, optional

Serves: 12
Prep time 10 mins
Cook time 25 mins
Total time 35 mins

Instructions



Preheat oven to 350 degrees Fahrenheit.
Coat two 6 inch cake pans with baking spray or parchment rounds.
In a measuring cup, combine milk, egg and vanilla. Set aside.
In a mixer bowl whisk flour, sugar, and baking soda.
Add milk mixture to the flour mixture and combine on low until smooth.
In a small pot, cook water, butter, peanut oil, and peanut butter together in a saucepan over medium heat until smooth, about 3-5 minutes (Don't worry if it starts to separate when you take if off the heat).
Stir peanut butter-mixture into flour-mixture until batter is combined well; evenly pour batter into prepared cake pans.
Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 25 minutes.
Let cool in pan for 15 minutes them remove and finish cooling on a rack.
For the Peanut Butter Frosting
Place the butter and cream cheese into a mixing bowl and beat until creamy, about 1 minute.
Add the powdered sugar in three parts, fully combining after each addition.
Finally, add the peanut butter and beat for about 3 minutes or until the frosting is perfectly creamy.
When the cakes have cooled smear some frosting on a cake round and place the first layer on top of the frosting and press down (you may also do this directly on your cake plate).
Frost bottom layer with ⅓ cup of frosting.
Spread ¼ cup jelly on top of the frosting. Do not spread it all the way to the edge. Leave a ¼ inch border.
Place the second cake layer on top and spread with ¼ cup jelly. Do not spread it all the way to the edge. Leave a ¼ inch border.
Place cake in the freezer for about 15 minutes (we want the jelly solid enough to be easily covered with the peanut butter frosting).
Remove cake from freezer and spread ½ cup frosting over the jelly.
Frost the side of the cake. There will be frosting leftover unless you don't want there to be.
There's no need for a crumb coat, as the sides will be covered with chopped peanuts.
Place cake on a sheet pan and coat the side of the cake with the chopped peanuts. Gather the fallen peanuts and repeat until the side is fully coated.
Enjoy for breakfast, lunch, dinner and dessert.

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