Easy Peanut Butter Cake
Mr. and Mrs. Zimmerman were neighbor friends with my parents growing up, and we all looked forward to Mrs. Zimmerman's peanut butter cake when someone died or at potlucks and other occasions. They've both passed away now, God bless their souls, but thankfully she shared this recipe with my Mom many years ago.
Scroll down for all of the pictures, and yes, it's as moist and amazingly tasty as it looks — it melts in your mouth!
Concerned about too much sugar? Good, you should be, but this is a once-in-a-while treat, and homemade — the only way to eat desserts, in my opinion. Plus the butter in the recipe helps, believe it or not. Click to read more about mitigating the effects of sugar in our bodies and helping to lower the glycemic index in foods. (Or click for more homemade dessert recipes.)
And by the way, one of best things about homeschooling is that my kids aren't getting crap handed to them at school every day of the week, so an occasional treat around here doesn't bother me so much. (Click for my posts about homeschooling.)
This cake couldn't be any more simple! Scroll down for more pictures…
Easy Peanut Butter Cake Recipe
- 1/2 cup organic nut butter of your choice (click for soaked nut butter or another soaked nut butter or this almond nut butter)
- 1 cup water, filtered is best (click for water filters)
- 2 sticks/16 Tablespoons butter/1 cup, melted (click for where to get pastured butter)
- 2 cup flour (click for the ones I like: Einkorn flour or spelt flour)
- 2 cup sugar (click for the natural sugar I use)
- 1 teaspoon salt (click for the sea salt we like)
- 2 eggs, pastured eggs are best
- 1/2 cup milk (see my post about healthy milk)
- 1 teaspoon baking soda (click for baking soda)
- 1 teaspoon vanilla (click for the vanilla I like)
- 1/2 cup nut butter (see above)
- 9 Tablespoons butter, melted
- 1 1/2 cup powdered sugar – I cut this back from 2 cups (click to get organic powdered sugar here)
Chocolate drizzle ingredients, optional:
- 1 cup of your favorite chocolate chips (GMO free if you can find them, or buy organic, click here for the chocolate chips I sometimes get, but the label isn't real sparkly)
- 6 Tablespoons butter (click for where to get pastured butter)
Mix the cake ingredients together well, I use my Bosch mixer. Spoon batter into a buttered cookie sheet (click for the stainless steel pans I like), bake at 350* for 25-30 minutes or until the top feels set. My oven runs a little hot so I only bake at about 340*.
Mix the frosting ingredients together well, and spread onto the cake once it's cool. It's not going to look like enough, but it works out to be perfect, even after the kids (and maybe mom) do some sampling and taste-testing.
Melt the chocolate chips and butter in a small saucepan on low heat until smooth. Let cool and use a spoon to drizzle it around, OR spoon into a baggie with a small corner cut off. Pipe it through onto the cake in whatever pattern you feel like. 🙂