Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup milk
- ½ cup creamy peanut butter
- 1 cup confectioners’ sugar
- 2 tablespoons milk
Special Equipment Needed:
- 9-inch round cake pan
- Electric mixer
- Medium bowl
- Small bowl
Step-by-Step Instructions:
1. Preheat oven to 350°F. Grease and flour a 9-inch round cake pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a separate bowl, cream together the butter and sugar 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 milk.
7. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the cake to cool completely before filling.
9. To make the filling, combine the peanut butter and confectioners’ sugar in a small bowl.
10. Add the milk and mix until smooth.
11. Spread the filling over the cooled cake.
Time:
Preparation Time: 15 minutes
Cooking Time: 25-30 minutes
Temperature: 350°F
Serving Size: 8-10
Nutritional Information (per serving):
Calories: 486
Fat: 17g
Carbohydrates: 75g
Protein: 11g
Substitutions for Ingredients
- Butter: Can be replaced with vegetable oil or coconut oil.
- Milk: Can be replaced with almond milk or soy milk.
- Peanut Butter: Can be replaced with almond butter or cashew butter.
Variations:
- Add chopped peanuts or chocolate chips to the filling for extra crunch and flavor.
- Use a different type of nut butter for the filling, such as almond butter or cashew butter.
Tips and Tricks:
- Make sure the butter is softened before creaming it with the sugar.
- Use a light hand when mixing the batter, as overmixing can lead to a dense cake.
Storage Instructions:
Store the cake in an airtight container in the refrigerator for up to 5 days.
Reheating Instructions:
Reheat individual slices in the microwave for 30-45 seconds.
Presentation Ideas:
- Dust the top of the cake with confectioners’ sugar for a pretty presentation.
- Serve the cake with a dollop of whipped cream or a scoop of ice cream.
Garnishes:
- Chopped peanuts
- Chocolate chips
- Whipped cream
- Ice cream
Pairings:
- Coffee
- Tea
- Milk
Suggested Side Dishes:
- Fresh fruit
- Yogurt
- Granola
Troubleshooting Advice:
- If the cake is too dense, make sure you are not overmixing the batter.
- If the cake is too dry, make sure you are using the correct amount of liquid.
Food Safety Advice:
- Make sure all ingredients are fresh and not expired.
- Store the cake in an airtight container in the refrigerator.
Food History:
Suncake is a traditional Chinese pastry that is popular during the Mid-Autumn Festival. It is made with a sweet filling, usually made with lotus seed paste, and is often shaped like a full moon.
Flavor Profiles:
This suncake has a sweet and nutty flavor from the peanut butter filling. The cake itself is light and fluffy with a hint of vanilla.
Serving Suggestions:
This suncake is best served at room temperature. It can be enjoyed on its own or with a cup of coffee or tea.
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