In the South, some like to stir together peanut butter and maple syrup in a bowl and eat it with a spoon. This recipe combines those flavors into a peanut butter cake with a maple frosting.
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Peanut Butter Cake
- 1 cup butter, room temperature
- 1 1/2 cups sugar
- 1 cup Skippy creamy peanut butter
- 1 teaspoon vanilla extract
- 3 eggs
- 2 1/2 cups all-purpose flour
- 3 teaspoons baking powder
- 1 cup sour cream
- 1 cup milk
- 2Preheat oven to 350°F Butter and flour three 9-inch-diameter cake pans. Line the bottoms with parchment paper, then butter and flour the parchment paper. (Or, line cupcake pans with paper liners).
- 3In large bowl, cream together butter and sugar with electric mixer. Add peanut butter and vanilla and cream well. Add eggs one at a time, mixing well after each.
- 4In separate bowl, whisk together dry ingredients.
- 5Add dry ingredients to peanut butter mixture alternately with sour cream and milk. Mix on low speed just until blended.
- 6Pour cake batter into prepared pans (approximately 2 cups per pan), spreading evenly in pans. (Or, fill cupcake cups 2/3 full).
- 7Bake for 15- 20 minutes or until tester inserted into center of cake comes out clean. Do not over bake. Remove from oven and cool cakes in pans on rack 10 minutes.
- 8Run small sharp knife around pan sides to loosen cakes. Turn cakes out onto racks and cool completely.
- 10In large mixing bowl, beat butter until creamy. Mix in maple syrup and vanilla. Gradually mix in powdered sugar until desired consistency is reached.
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Nutritional Facts for Peanut Butter Cake With Maple Frosting (Or Cupcakes)
Serving Size: 1 (98 g)
Servings Per Recipe: 18
- Amount Per Serving
- % Daily Value
- Calories 498.7
- Calories from Fat 241
- Total Fat 26.7 g
- Saturated Fat 13.4 g
- Cholesterol 83.4 mg
- Sodium 261.7 mg
- Total Carbohydrate 60.1 g
- Dietary Fiber 1.3 g
- Sugars 43.0 g
- Protein 7.4 g