| Cook Time | 25 minutes |
| Servings | cake |
Ingredients
- 8 ounces Creamy Peanut Butter
- 4 Eggs
- 3/4 cup Sugar
- Whipped Cream glaze, icing of your choice
Ingredients
| |
Instructions
- Preheat the oven to 175 degrees C. Grease and 8 inch cake pan and line with baking paper. Lightly grease the top of the baking paper, too. This will ensure easy removal later.
- In the bowl of stand mixer, beat the eggs until more than doubled in volume - about 8 minutes at high speed.
- Stop the mixer. Add the sugar and beat for one more minute, until fully combined, on medium-high speed. Scrape down the sides of the bowl with a spatula if necessary.
- Stop the mixer. Add the peanut butter, and mix on the lowest setting only until no streaks remain and the colour is consistent. You can also add the peanut butter by hand, gently folding it in to the egg mixture.
- Pour the batter in your prepared pan.
- Bake for 20 - 25 minutes, or until a knife or cake tester inserted in the centre comes out mostly clean. Immediately run a sharp knife along the perimeter of the cake pan to loosen the edges. Let the cake cool completely before inverting on to a cake platter and serving.
- Store in the refrigerator, but serve at room temperature.
Recipe Notes
- For best results, use no-stir creamy peanut butter for this recipe. While it is possible to use chunky peanut butter, the chunks may stick to the bottom, which may not be the desired results.
- Do not use reduced fat peanut butter - it does not react the same way in the recipe.
- Weigh you peanut butter rather than using a cup measurement for the most accurate results.
- While it will technically bring you over three ingredient mark, serving this cake with an icing sugar glaze, whipped cream or even a buttercream is extremely delicious.
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