Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup butter, softened
- 1 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1/2 cup creamy peanut butter
- 1/2 cup chopped peanuts
- 1/2 cup mini peanut butter cups, chopped
- 1/2 cup semi-sweet chocolate chips
Special Equipment Needed:
- 9-inch round cake pan
- Electric mixer
- Rubber spatula
- Parchment paper
Step-by-Step Instructions:
1. Preheat oven to 350 degrees F. Grease a 9-inch round cake pan with butter and line with parchment paper.
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 with an electric mixer until light and fluffy.
4. Add the eggs one at a time, beating well after each addition.
5. Add the vanilla extract and mix until combined.
6. Add the dry ingredients to the wet ingredients in three batches, alternating with the buttermilk and mixing until just combined.
7. Fold in the peanut butter, chopped peanuts, mini peanut butter cups, and chocolate chips until evenly distributed.
8. Pour the batter into the prepared cake pan and spread evenly.
9. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
10. Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Time:
Preparation Time: 20 minutes
Cooking Time: 25-30 minutes
Temperature: 350 degrees F
Serving Size: 8-10
Nutritional Information:
Calories: 545
Fat: 24g
Carbohydrates: 68g
Protein: 11g
Substitutions for Ingredients:
- Butter: Can be substituted with vegan butter or coconut oil
- Buttermilk: Can be substituted with almond milk or coconut milk
- Peanut Butter: Can be substituted with almond butter
- Peanuts: Can be substituted with walnuts or almonds
- Mini Peanut Butter Cups: Can be substituted with mini chocolate chips
Variations:
- Add 1/2 cup of chopped walnuts or almonds
- Substitute the mini peanut butter cups with mini chocolate chips
- Add 1/2 cup of shredded coconut
Tips and Tricks:
- Make sure to cream the butter and sugar together until light and fluffy for a light and airy cake.
- Make sure to mix the batter until just combined to avoid over-mixing.
Storage Instructions:
Store in an airtight container at room temperature for up to 5 days.
Reheating Instructions:
Reheat in the microwave for 30 seconds or in the oven at 350 degrees F for 5 minutes.
Presentation Ideas:
- Serve with a dollop of whipped cream and a sprinkle of chopped peanuts.
- Drizzle with melted chocolate for a decadent finish.
Garnishes:
- Chopped peanuts
- Whipped cream
- Chocolate syrup
Pairings:
- Vanilla ice cream
- Hot fudge sauce
- Caramel sauce
Suggested Side Dishes:
- Fruit salad
- Roasted vegetables
- Green salad
Troubleshooting Advice:
- If the cake is too dry, add a few tablespoons of buttermilk to the batter.
- If the cake is too dense, make sure to cream the butter and sugar together until light and fluffy.
Food Safety Advice:
- Make sure all ingredients are at room temperature before mixing.
- Make sure to use a clean bowl and utensils when preparing the batter.
Food History:
The origin of the peanut butter cup is unknown, but it is believed to have been invented in the early 1900s.
Flavor Profiles:
This cake has a rich, nutty flavor with a hint of sweetness from the chocolate chips and peanut butter cups.
Serving Suggestions:
- Serve as a dessert after a meal.
- Serve as a snack with a cup of coffee or tea.
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