Today I made my second peanut butter snack cake in 10 days and I'm afraid it might become a small addiction. And I kind of had to make it because I have a week to clear out the refrigerator before I fly home and it's just me. What to do with the buttermilk? I could marinate some chicken (but then I'd have leftover chicken). Nah, baking is more fun and easier to share. I've boxed up some to take to my favorite couple behind the counter and behind the espresso machine at my favorite coffee place. And the two pieces I saved for myself are already gone. Challenge met.
Peanut butter is also not really a thing here. You can find bulk nuts of all kinds, but peanuts are not always amongst your selections. Have yet to see a honey roasted peanut which is a little sad. I'd love to make some of my peanut butter. I might be able to change some minds. The natural peanut butters in the groceries are good, just expensive but you can say that about most food in Australia.
This little cake is a winner. I make it in an 8 x 8 pan so there are 16 cute little pieces. It's not overly sweet. You can eat it without utensils. It's not crumbly. It would be easy to pack in a lunch sack. But mainly it's just yummy. I haven't tried stirring in some chocolate chips, but I would imagine you can easily add some of the mini ones for extra deliciousness.
I do miss mini chips. I can certainly endure the bigger drops or disks here or chopping some bulk chocolate, but I may smuggle a few bags of mini chips back in. Shhhhh, don't tell.
You can make this cake in just over half an hour and in just one bowl and a few measuring cups. Finish this cake with a nice blanket of powdered sugar. Just for the happiness of it.
Peanut Butter Snack Cake
1 C sugar
1 C flour
3/4 tsp salt
3/4 tsp baking soda
3/4 tsp baking powder
1/2 C lowfat buttermilk
1/4 C canola or other neutral flavored oil
1 1/2 tsp vanilla
6 T water
1/2 C natural creamy peanut butter (just peanuts and salt, no added sugar or whatever)
powdered sugar for dusting
Preheat oven to 350 degrees. Line an 8 x 8 pan (or an 8 or 9 inch round pan) with a square of parchment paper on the bottom and then spray the bottom and sides with non-stick spray. Set aside.
In a large bowl, whisk together the sugar, flour, salt, baking soda and baking powder. In a 2-cup liquid measuring cup measure the buttermilk and then measure the oil on top. Whisk in the vanilla and egg, water and peanut butter until smooth. Pour the wet ingredients into the dry ingredients and whisk or stir together until well-combined. Pour into the prepared pan.
Bake at 350 degrees for 25-30 minutes or until the top is golden and a cake tester in the center comes out clean. Cool in pan for about 10 minutes, then invert pan and cake onto a cooling rack to cool completely. Dust generously with powdered sugar. Cut into squares and serve. Store in an airtight container (if you have any leftovers).
|Australian versions of familiar American ingredients|
|dry and wet|
|still needs some whisking-see the lumps? you don't want lumps|
|ready to bake|
|inverted with the parchment-you don't need the foil, I had a scrap and was minimizing clean up, but I should have rotated this for you, although sideways is often appropriate for me|
|again, do not use the foil, your cake will steam while cooling|