Estimated Nutrition (whole recipe, rough)
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Peanut | 1 oz (28g) | 161 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/2 cup butter
- 1/4 cup natural peanut butter
- 1 cup brown sugar
- 2 eggs
- 1 tsp. vanilla
- 1 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1 cup buttermilk
- 2 cups sifted flour
- =
Directions
Cream the butter, peanut butter and brown sugar. Add the eggs and vanilla. Add the dry ingredients, alternating with the buttermilk. Pour everything into a greased 13 x 9" pan. Sprinkle with the topping.
To make the topping, cream the peanut butter, sugar and flour. Stir in the chocolate chips. The mixture should be crumbly like a streusel topping. Sprinkle evenly over the top of the cake. Bake at 350 degrees for 25 - 30 minutes.
Let the cake cool completely, then dust the top with confectioner's sugar, if desired. You certainly can serve the cake before it's completely cool, but keep in mind the confectioner's sugar will dissolve if the cake is warm.