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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 18 |
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Peanut butter cake topped with peanut butter crumbs. A glass of milk never had it so good:) Ingredients:
1/2 cup packed light brown sugar |
1/2 cup flour |
1/4 cup creamy peanut butter |
2 tablespoons butter, melted |
1/2 cup creamy peanut butter |
1/4 cup butter, softened |
1 cup packed light brown sugar |
2 large eggs |
2 cups sifted flour |
2 teaspoons baking powder |
1/2 teaspoon salt |
1/2 teaspoon baking soda |
1 cup milk |
Directions:
1. Preheat oven to 375°F.
2. MAKE THE CRUMBS: Mix together the brown sugar, flour, peanut butter, and melted butter until crumbly; set aside.
3. MAKE THE CAKE BATTER: Cream together the peanut butter and butter until light and fluffy.
4. Slowly beat in the brown sugar.
5. Add the eggs, one at a time, beating until fluffy after each addition.
6. Whisk together the flour, baking powder, baking soda, and salt; add alternately to the creamed mixture with the milk, blending well after each addition. (Do not overmix).
7. Spread the batter evenly in a greased 13x9-inch baking pan; top with the crumbs.
8. Bake at 375°F for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
9. Cool slightly before serving.
10. Dust with powdered sugar, if desired; or drizzle with a chocolate glaze.
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