Skip to main content

peanut butter cake with a salty caramel frosting

 

I would say that the frosting makes this cake but the peanut butter cake is pretty delicious too.  This is an old fashioned favorite icing that has to be immediately spread on the cake, no messing around.  My grandson JD loved this creation, so I will be making the cake and frosting again; my goal next time is to be a faster froster so the icing is prettier.  Something to look forward to in this time of quarantine, so over it, I know.

Also, don't leave off the flaky salt on top of the frosting, that would be a mistake.  Peanut butter cake is a natural with salty caramel frosting, you'll see.  I used Jif Natural Creamy Peanut 🥜 Butter, no need to stir and makes a great peanut butter and jelly sandwich.

Ingredients and Recipe for Peanut Butter Cake with a Salty Caramel Frosting
serves 8-10

Peanut Butter Cake

3/4 cup brown sugar
2 large eggs
1/2 cup creamy or smooth peanut butter
1/2 cup buttermilk
1/2 cup canola oil
1 teaspoon vanilla extract
1/2 teaspoon fine sea salt
1 & 1/4 cups all purpose flour
1 & 1/2 teaspoons baking powder
1/4 teaspoon baking soda

Salty Caramel Frosting

1/4 cup unsalted butter
1/2 cup light brown sugar
1/4 cup heavy cream
Pinch of sea salt
1/2 cup powdered sugar
Flaky sea salt, sprinkle on top of frosting

Preheat the oven to 350F
Spray a 9" cake pan with baking spray

Make the cake in the bowl of a stand mixer.  Beat the brown sugar on medium until lighter in color and foamy, about 1 minute, beat in the peanut butter, mix until combined.  Add the buttermilk, oil, vanilla and the salt, beat until smooth.  Beat in the flour, baking powder, and baking soda until well combined.
Pour the batter into the prepared pan, tap on the counter to remove any bubbles in the batter and smooth the top with a small offset spatula.  Bake the cake until puffed, golden brown and a cake tester comes away clean, 35-40 minutes.  Cool on a metal rack for about 15 minutes before turning out to continue cooling.

For the frosting, melt the butter, brown sugar, cream and water over a medium heat in a saucepan.  Bring the mixture to a full rolling boil and cook for about 3 minutes, turn off the heat.  Let the mixture cool for 3 minutes, stir with a spatula a few times to help cool.  Whisk in the salt and the powdered sugar until smooth.  Immediately spread the icing over the cooled cake and sprinkle with the flaky salt.  Let the frosting set up for about 20 minutes before slicing.  This cake will not last but it can be refrigerated and served cold, also very good.







Comments

Popular posts from this blog

pear jam with saffron infused honey and cardamom

  Pear Jam with Saffron Infused Honey and Cardamom The summer after high school I worked sorting Bartlett pears at the Scotts Valley Fruit Exchange in Lake County California.  I thought I would never touch or eat another pear again in my life. But, here I am years years later making pear jam in my kitchen with pears, honey and saffron grown in Lake County.  A few weeks ago My husband and I went to visit friends in Kelseyville at their finca, they generously supplied me with the pears from their orchard-Finca Castelero- for my jam.  I will never forget getting up early in the morning and riding my bike across the valley from my cousin's house to work a long hot day sorting pears.  I remember thinking whoever came up with the idea of creating a cooperative to sort, pack and send pears from family farms, including my cousin's family farm on what is now called Hendricks road, to markets all over the country really had a good idea!  I never looked at pears in the grocery store the s

French strawberry cream cake

Gracie, my 10 year old granddaughter  and I have been wanting to make a strawberry cake with whipped cream for such a long time, we made it happen this week.  I found what I think is a do-able recipe for a French style cake with strawberries and a cream filling to make at home with basic baking ingredients including fresh strawberries which are still in season.  We baked a butter cake for the base, then we cleaned, trimmed and sliced the strawberries together. We used a springform pan for the cake; the cake was trimmed and put back into the pan with a parchment collar to support the berries and cream topping.  Then we whipped up a cream cheese, sugar and heavy cream mixture that we piped around and into the strawberries that we layered around the sides and into the center of the cake.  We put aside a few sliced strawberries to decorate the top before serving.  The cake has to be refrigerated over night for the cream filling to firm up so it can be sliced cleanly.  We both enjoyed our

My Favorite Apple Cake from Dorie Greenspan

  My Favorite Apple Cake Apple 🍎 🍏  cake for dinner?  That would be a yes and thank you very much from me, but I would love a slice anytime, definitely with a scoop of vanilla ice cream on top.  Especially when the skies are a somber gray and the air is full of ash.  Too unhealthy to walk or play outside but cool enough, no bright sunshine in my California day, to turn on my oven and bake a cake. WE need apple cake.  I recently had a good size harvest from my apple trees.  I gave away several bags of apples to friends and of course left myself a few healthy bowls of apples in the kitchen.  But, now it's time to get serious about a few annual baking projects that I enjoy.  Apple cake along with apple pie are both on top of my pre-fall to do list.  I've been making just the pie fillings bagged up for the freezer but the apple cake is to be sliced and enjoyed today, amen. I made a few changes to this original recipe from Dorie Greenspan's Around My French Table so I'll s