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This is the fastest and easiest cake I have ever made.
And the only one with peanut butter incorporated three shapes.
Except it's not really a cake. I used my Peanut Butter Blondies recipe and baked it in a cake pan, but not before covering it with mini cups of peanut butter and M & Ms of peanut butter.
It's my annual contribution to National Peanut Butter Day, which was on January 24.
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The cake turned out to be one of my favorite Blondies recipes. Based on my WordPress tags, I've tagged 29 recipes as blondes. Okay, I've done more than a couple of versions, but the base always starts the same.
A stick of melted butter, 1 egg, 1 cup of brown sugar, 1 tablespoon of vanilla, with 1 cup of stirred flour. Truly a 5 minute dough. No mixer, nothing complicated or picky. The opposite of what it is usually to make a real cake.
The interior is soft, soft and extremely moist, while the edges are more chewy with a slight crunch. There is no baking powder or baking soda in my blondies because I like them really dense and nothing cakey.
The flavor of the peanut butter is bold and pronounced, something you would expect with as much peanut butter as there is in this cake.
Brightly colored M&M appeals to me initially, but it's the baked peanut butter cups that steal the show.
I can't resist the peanut butter cups and they add texture to the smooth, buttery dough as well as enough chocolate to satisfy my chocolate + peanut butter cravings.
If you don't have peanut butter or peanut M&M cups on hand, use what you have. Chopped Twix, Snickers, Rolos, Simple M&M, everything is fine.
Use the recipe as an excuse to clean up your pantry of random candy and half-open baking chip bags. If you wait until after Valentine to do so, you can clear all of Valentine's swap candy remnants.
You will have the pantry just in time for the Easter Bunny, who brings more sweets.
The cake would make an excellent base to top with ice cream or even as a fun "birthday cake" for kids, and much easier than the cake, since you don't have to whip any ingredient or freeze it.
Over the years of blogging and writing a cookbook devoted to peanut butter, I've combined peanut butter, chocolate, and candy in almost every conceivable combination and permutation, but never like a cookie cake.
Glad to see that on my list now.
Triple Peanut Butter Cookie Cake
This cake is not really a cake, but instead uses my recipe for peanut butter rubies and baked it on a cake plate. The flavor of the peanut butter is bold and pronounced because the peanut butter is incorporated in 3 ways. The interior is smooth and extremely moist, while the edges are more chewy with a slight crunch. Brightly colored peanut butter M&M appeals to me initially, but it's the baked peanut butter cups that steal the show. They add texture to the smooth, dense buttery dough as well as enough chocolate to satisfy chocolate + peanut butter cravings. Substitute with your favorite candy if you don't have the types I used. See the recipe as a way to eliminate the odds and ends of your pantry. It would make an excellent "birthday cake" for kids and such a quick and easy recipe to prepare without mixing.
1/2 cup unsalted butter (1 stick), melted 1 large egg 1 cup light brown sugar, packaged peanut butter M & Ms cup (used a 2.83-ounce 'King Size' bag sold; optionally replace with M & More peanut or plain)
- Preheat oven to 350F. Spray 9-inch cake pan with floured cooking spray; set aside.
- In large microwave-safe bowl, melt butter, about 1 minute on high power.
- Wait a moment before adding the egg so you don't stir it. Add the egg, brown sugar, peanut butter, vanilla, and mix until smooth.
- Add flour, optional salt and stir until combined; don't mix too much
- Turn the dough into a prepared cake pan, smoothing the top slightly with a spatula.
- Evenly insert the peanut butter cups into the dough, pushing them down so that the top is almost flush with the surface of the dough.
- Evenly insert the M & Ms into the dough, pushing them down to anchor.
- Bake for about 28 to 30 minutes, or until toothpick inserted in center comes out clean, or with a few damp crumbs, but not batter. If your cake has risen in the center, it will deflate as it cools. Let the cake cool in the pan for at least 30 minutes before slicing and serving; however, for optimal results, chill overnight because it gives the flavors a chance to get married and the cake can be fully prepared. The cake will stay airtight at room temperature for up to 1 week, or in the freezer for up to 6 months (color may come off the M&M if you freeze it).
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