Peanut Butter cake?
Let me explain.
When I first started going out with my husband, I didn't know how to cook.
Yes, I am Italian but I didn't grow up watching my mom cook (she is an amazing cook)
or anyone else.
I was never interested in cooking.
Yes, to eating.
And yes, to sweets.
No, to cooking.
Therefore, the only thing I knew how to do was make peanut butter and jam sandwiches.
When my husband, which was then my boyfriend would come over; I would make him
peanut butter sandwiches.
He never got sick of it.
Thankfully for me.
Because he is still eating them.
So, when I came across this recipe, I knew this would be his birthday cake.
He LOVED it!
Thank you Hungry Rabbit !!!
*I made the Banana Filling first, then the Grape Frosting, followed by the
Peanut Butter Cake.
I didn't have time to make it the same day.
Peanut Butter Cake: 1 cup + 2 Tbsp all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 cup granulated sugar
1/2 cup brown sugar, firmly-packed
1/2 cup peanut butter, smooth
3/4 tsp pure vanilla extract
1 large egg, room-temperature
56 grams (4 Tbsp) butter, room-temperature
1/2 cup milk (I used 2%), room-temperature
*Preheat oven to 350F.
Butter 2 cake pans (6 inches) on the sides and bottom of pans. Set aside.
*Whisk together the flour, baking powder and baking soda in a small bowl. Set aside.
*Using a paddle attachment, beat the butter and sugars until light and fluffy.
*Add the peanut butter and beat again; until incorporated.
*Add the vanilla and egg.
Remember to scrape down the sides and bottom of the bowl.
*Slowly add half of the flour-mixture.
*Add the milk and mix again.
*Add the rest of the flour-mixture; mix until all is incorporated.
Scraping down the sides and bottom of bowl.
*Divide the batter evenly between the 2 cake pans.
Making sure the tops are smooth.
*Bake for approx. 30-minutes or until the tops are golden or until a toothpick comes out clean when inserted.
*Cool in the pan for approx. 15-minutes before removing and transferring to a wire-rack to cool completely.
**Please ensure the cakes are cooled completely before filling and frosting.
Banana Filling: 2 large egg yolks
1/2 cup evaporated milk
1/4 cup brown sugar, packed, firmly
1/4 cup granulated sugar
42 grams (3 Tbsp) butter, room-temperature
2 ripe large bananas, mashed
1 tsp pure vanilla extract
1 Tbsp rum extract (or use dark rum)
*In a medium-saucepan, whisk together with a fork, the egg yolks.
*Slowly add the milk. Whisk together.
*Add the sugars and butter; cook over medium-heat, stirring constantly; until the sugars have dissolved.
*Add in the bananas, and continue to cook until it boils. It will then thicken, slightly;
approx. 10-minutes.
*Remove from heat and transfer filling to a bowl.
*Add the vanilla and rum. Stir.
*Cool until warm and then cover with plastic wrap and refrigerate until cold.
Grape Frosting: 1/2 cup granulated sugar
1/8 tsp baking soda
2 Tbsp all-purpose flour
3 Tbsp cornstarch
1/2 cup milk (half & half cream, 10%)
1/2 cup + 2 Tbsp grape jelly
1 tsp pure vanilla extract
3 drops violet food colouring (I did not use, but I recommend) - optional
3/4 cup (12 Tbsp) butter, room-temperature
*In a medium saucepan, whisk together the sugar, baking soda, flour and cornstarch.
*Slowly add the milk and stir until combined.
*Over medium-heat, cook mixture and 1/2 cup of the grape jelly.
Stirring constantly; until mixture boils and is very thick.
*Pour mixture, to a clean bowl, and let cool to room-temperature.
(approx. 2-hours).
*Using a whisk-attachment, beat the cooled grape mixture with the remaining 2 Tbsp grape jelly, vanilla, and food colouring (if using).
Beat to combine.
*Add the butter, beat until all is incorporated.
Beat until light and fluffy.
*Refrigerate until firm. (approx. 1-hour)
Assemble:
*Place cooled cake on a cake plate,
spread Banana Filling on top,
repeat.
*Spread Grape Frosting on sides, first and then on top.
***Please Note: I always use Salted Butter and then omit the salt requested in the recipe.
You should do what you feel is best.
Enjoy!
:)
No comments:
Post a Comment