Peanut Butter and me haven’t been friends for long. Weird…I know! We are still getting to know each other. It’s a bit early to say whether its going to turn into a serious love affair but for now I am happy to have it for breakfast. Not on toast…in cakes! Anything that goes down well in a cake ranks high in my eyes. And yes, I can eat cake for breakfast!
This is light, moist cake with a subtle taste of peanut butter spiked with the occasional bite of white chocolate chips and raspberries. The last two and me are best friends so its one merry party…this cake! I used this recipe from BBC GoodFood as a base recipe for the peanut butter cake and made a few additions to it. The recipe used yoghurt which tends to leave a sour after taste in cakes in my opinion so I replaced it with sour cream. The cake as a whole is not too sweet so the white chocolate chips are a welcome addition. And raspberries add a little tartness that goes well with the rest of the cake.
The cake is a quick, one bowl process that comes together in minutes. If you like peanut butter, you can probably increase the quantity by a couple of more teaspoons.
Peanut Butter White Chocolate and Raspberry Cake
Serves 8-10
200g butter
4 tbsp smooth peanut butter
4 large eggs
1 cup castor sugar
1/2 cup sour cream
2 cups self-raising flour
1 cup white chocolate chips
1 cup frozen or fresh raspberries
1/4 cup roasted peanuts for the top (optional)
Preheat oven to 170 degrees C. Grease a 22 cm round cake tin and line the base with baking paper.
Using an electric mixer, beat the butter, peanut butter, eggs, sugar and sour cream together until smooth and creamy. Fold in the flour and 3/4 of the white chocolate chips. Then carefully fold in the raspberries.
Pour the mixture into the prepared pan. Top with remaining chocolate chips and peanuts (if using). Bake for 45-50 mins or until risen and golden.
Lovely cake Sonali. And there’s more to peanut butter; instead on bread, its fabulous into the cake.
Well, considering you haven’t liked peanut butter for all that long I think you’ve come up with a great way to use it. I think this cake sounds delicious!
Krissie x – http://pearlsofstyle.blogspot.com.au
The cake looks amazing! You’ve combined all my favourite ingredients- definitely need to give the recipe a go! 🙂
What a delightful looking cake this is… yeah I am neither a big fan of peanut butter and so do my husband… so I have never got the enthusiasm to do anything with peanut butter, but the combination of raspberry, white chocolate and peanut butter sounds interesting and love the fact that whole cake itself is not too sweet… 🙂
Holy molly!!! What a great combo of flavors…This cake is what I need!
I find myself cooking with pb more than baking. But these cake could change all that, besides you have two of my favourite things in there, white choc and raspberries!
Love this combo of just the right quantity of peanut butter with white chocolate and raspberries – in a cake! This would be so hard to resist!
I love your gorgeous cake, perfect putting peanut butter and raspberry together 😀
Cheers
Choc Chip Uru
Peanut butter, white chocolate AND raspberries?
I’m in culinary heaven, you just combined my favorite
Ingredients.
Totally making not of this recipe for my mom’s son to be birthday. She is a pb fanatic. I think it is my favorite bedtime snack..a good tablespoon. The cake look wonderful.
This is such a beauty. I love the pop of colour the raspberries add