Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup butter, softened
- 1 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/2 cup creamy peanut butter
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup chopped peanuts
- 12 mini peanut butter cups, cut into quarters
Special Equipment Needed:
- 9-inch springform pan
- Electric mixer
- Mixing bowls
- Whisk
Step-by-Step Instructions:
1. Preheat oven to 350°F. Grease a 9-inch springform pan and set aside.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, cream together the butter and sugar using an electric mixer until light and fluffy.
4. Add the eggs one at a time, beating well after each addition.
5. Beat in the vanilla extract.
6. Add the sour cream and peanut butter and mix until combined.
7. Add the dry ingredients to the wet ingredients and mix until just combined.
8. Fold in the chocolate chips and peanuts.
9. Pour the batter into the prepared pan and spread evenly.
10. Sprinkle the peanut butter cup pieces over the top.
11. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
12. Allow to cool completely before serving.
Time:
Preparation Time: 15 minutes
Cooking Time: 40-45 minutes
Temperature: 350°F
Serving Size: 12
Nutritional Information:
Calories: 462
Fat: 22g
Carbohydrates: 56g
Protein: 9g
Substitutions for Ingredients
- Butter: Can be substituted with margarine or vegetable shortening.
- Sour Cream: Can be substituted with plain Greek yogurt.
- Peanut Butter: Can be substituted with almond butter or sunflower seed butter.
- Chocolate Chips: Can be substituted with white chocolate chips or chopped nuts.
Variations:
- Add 1/2 cup of chopped walnuts or pecans to the batter.
- Add 1/2 cup of raisins or dried cranberries to the batter.
- Substitute the peanut butter cups with chopped Reese’s Pieces.
Tips and Tricks:
- Make sure the butter is softened before creaming it with the sugar.
- Use a rubber spatula to scrape down the sides of the bowl to ensure all ingredients are evenly mixed.
- For a lighter texture, use cake flour instead of all-purpose flour.
Storage Instructions:
Store the blitztorte in an airtight container in the refrigerator for up to 5 days.
Reheating Instructions:
Reheat in the microwave for 30-45 seconds.
Presentation Ideas:
Serve the blitztorte with a dollop of whipped cream and a sprinkle of chopped peanuts.
Garnishes:
Garnish with a drizzle of melted chocolate and a sprinkle of chopped peanuts.
Pairings:
Pair with a scoop of vanilla ice cream or a dollop of whipped cream.
Suggested Side Dishes:
Serve with a side of fresh fruit or a green salad.
Troubleshooting Advice:
If the blitztorte is too dry, add a tablespoon of milk to the batter.
Food Safety Advice:
Make sure all ingredients are at room temperature before using.
Food History:
The blitztorte is a traditional German cake that is made with a light and airy batter. It is usually served with a dollop of whipped cream and a sprinkle of chopped nuts.
Flavor Profiles:
This blitztorte has a rich and nutty flavor from the peanut butter and peanuts, with a hint of sweetness from the chocolate chips and peanut butter cups.
Serving Suggestions:
Serve the blitztorte for dessert or as a snack with a cup of coffee or tea.
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Taste: Rich, Sweet, Nutty, Creamy, Chocolatey