This peanut butter cake is one of those recipes – as simple as it gets, but the sweet and salty nature makes it hard to resist.
65g unsalted butter, melted and cooled, plus extra for greasing
265g plain flour
220g light brown sugar
3⁄4 tsp baking powder
1 1⁄4 tsp bicarbonate of soda
1⁄2 tsp fine sea salt
125g smooth peanut butter, at room temperature
2 large eggs
100g milk chocolate, roughly chopped
50g salted peanuts, roughly chopped
- Preheat the oven to 180C/160C fan/gas 4. Lightly grease your 23cm x 33cm baking tin and line it with a strip of parchment paper that overhangs the long sides, securing it in place with metal clips.
- Sift the flour, sugar, baking powder, bicarbonate of soda and salt into a large bowl. (Often a good whisking rather than sifting will suffice, but brown sugar tends to clump, so sifting is worthwhile here.) Add the melted butter, peanut butter, eggs and buttermilk and beat with an electric mixer or wooden spoon to form a smooth batter. If using the latter, gently warming the peanut butter first can help to make the beating easier.
- Pour the batter into the prepared tin and spread evenly. Scatter over the chocolate and peanuts, then bake for about 25 minutes, or until a skewer inserted into the middle of the cake comes out clean. The cake should also be pulling slightly away from the sides of the tin.
- Leave to cool in the tin for 15 minutes before using the parchment paper to transfer the cake to a wire rack to cool completely. If stored in a sealed container, this will keep for two to three days.
Now buy Edd’s book
One Tin Bakes Easy by Edd Kimber will be published by Kyle Books on 14 October, price £17.99. To preorder a copy for £15.29 until 24 October, go to mailshop.co.uk/books or call 020 3308 9193. Free UK delivery on orders over £20.