Sticky Peanut Butter Cake Recipe
black sesame, muscadine sherbet, creme fraiche
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Ingredients
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Cake Ingredients
Method
Baking Instructions
- 1
Prepare the Pan
Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan.
- 2
Mix Dry Ingredients
In a bowl, whisk together flour, baking powder, and salt. Set aside.
- 3
Cream Butter and Sugars
In a large mixing bowl, cream together butter, peanut butter, granulated sugar, and brown sugar until light and fluffy.
- 4
Add Eggs and Vanilla
Add the eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- 5
Combine Mixtures
Gradually add the dry ingredients to the wet ingredients, alternating with milk. Mix until just combined.
- 6
Add Black Sesame Seeds
Fold in the black sesame seeds gently into the batter.
- 7
Bake the Cake
Pour the batter into the prepared loaf pan and bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
- 8
Cool and Serve
Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Serve with muscadine sherbet and a dollop of crème fraîche.
